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Effect of Dehydration Conditions on the Chemical, Physical, and Rehydration Properties of Instant Whole Bean (Phaseolus vulgaris L. var. Azufrado)
Joint Authors
Resendiz Vazquez, Juan Alberto
Ulloa, José Armando
Rosas Ulloa, Petra
Ramírez Ramírez, José Carmen
Source
Issue
Vol. 2015, Issue 2015 (31 Dec. 2015), pp.1-11, 11 p.
Publisher
Hindawi Publishing Corporation
Publication Date
2015-05-26
Country of Publication
Egypt
No. of Pages
11
Main Subjects
Abstract EN
The purpose of this study was to evaluate the effect of dehydration conditions on the chemical, physical, and rehydration properties of instant whole beans (Phaseolus vulgaris L.
var.
Azufrado) using a 22 factorial design (air temperature: 25°C and 30°C, air velocity: 0.5 m/s and 1.0 m/s).
To determine the kinetic parameters, the rehydration data were fitted to three models: Peleg’s, First Order, and Sigmoid.
The protein, fat, and ash contents of the beans were not significantly affected (P>0.05) by the dehydration conditions.
Of the 11 physical properties of the instant whole beans, only water activity and splitting were significantly affected by dehydration conditions (P<0.05), with a range from 0.58 to 0.67 and from 2.90% to 5.87%, respectively.
Of the three models tested, the First Order model gave the best fit for rehydration, with no significant differences (P>0.05) between the observed and predicted equilibrium moisture contents of the instant whole beans.
Regarding the rehydration kinetics for the instant whole beans, the activation energy values ranged from 23.56 kJ/mol to 30.48 kJ/mol, depending on the dehydration conditions.
The dehydration conditions had no significant effect (P>0.05) on the rehydration properties of instant whole beans.
American Psychological Association (APA)
Resendiz Vazquez, Juan Alberto& Ulloa, José Armando& Rosas Ulloa, Petra& Ramírez Ramírez, José Carmen. 2015. Effect of Dehydration Conditions on the Chemical, Physical, and Rehydration Properties of Instant Whole Bean (Phaseolus vulgaris L. var. Azufrado). Journal of Chemistry،Vol. 2015, no. 2015, pp.1-11.
https://search.emarefa.net/detail/BIM-1067318
Modern Language Association (MLA)
Resendiz Vazquez, Juan Alberto…[et al.]. Effect of Dehydration Conditions on the Chemical, Physical, and Rehydration Properties of Instant Whole Bean (Phaseolus vulgaris L. var. Azufrado). Journal of Chemistry No. 2015 (2015), pp.1-11.
https://search.emarefa.net/detail/BIM-1067318
American Medical Association (AMA)
Resendiz Vazquez, Juan Alberto& Ulloa, José Armando& Rosas Ulloa, Petra& Ramírez Ramírez, José Carmen. Effect of Dehydration Conditions on the Chemical, Physical, and Rehydration Properties of Instant Whole Bean (Phaseolus vulgaris L. var. Azufrado). Journal of Chemistry. 2015. Vol. 2015, no. 2015, pp.1-11.
https://search.emarefa.net/detail/BIM-1067318
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references
Record ID
BIM-1067318