WATER ABSORPTION KINETICS OF BLANCHED AND UNBLANCHED HYACINTH BEANS (LABLAB PURPUREUS)
Keywords:
activation energy, blanching, hyacinth beans, hydration, modelling, Peleg’s equationAbstract
The suitability of Peleg’s equation in describing the water absorption kinetics of blanched and unblanched hyacinth beans seeds was studied at temperatures ranging between 27 and 750C. Blanched and unblanched hyacinth bean seeds were independently soaked at 27-75oC. Water absorbed during soaking was a function of the soaking temperature and time. Results revealed that lower time was required for the seeds to reach equilibrium moisture content when soaked at high temperatures. Blanching prior to soaking reduced the time to reach equilibrium moisture content. Peleg’s equation described the hydration process adequately for the seeds especially for the blanched. The coefficient of determination (R2) ranged between 48.4 to 99.6% for unblanched and 99.8 to 100% for the blanched beans. Temperature dependence of Peleg’s rate constant, k1 was described by the Arrhenius equation. Activation energy values (Ea) of the hydration process obtained were 9.92 kJ/mole for blanched and 11.31 kJ/mole for unblanched seeds.
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