Estimating moisture absorption kinetics of beans during soaking using mathematical models

摘要: In this paper, fourteen standard models were used to estimate the moisture ratio of three varieties bean in Iran (Talash, Sadri and Mahali Khomein).  The experiments carried out using distilled water at temperatures (5°C, 25°C 45°C) replicates. absorption fitted experimental data.  To evaluate models, parameters: coefficient determination (R2), chi-square (2) root mean square error (RMSE) used. appropriate model was chosen based on maximum value minimum error. effective diffusivity verities each temperature estimated by Fick’s equation. result demonstrated that Weibull is most for variety changes versus time soaking.  Thus, plotted case, curves indicated decreases with increase temperature.  Besides that, increased response increasing from 5 - 45°C. Keywords: uptake, hydration, ratio, diffusivity,