Rehydration properties of precooked whole beans (Phaseolus vulgaris) dehydrated at room temperature

The aim of this research was to study the rehydration behavior of precooked whole beans (Phaseolus vulgaris) dehydrated at room temperature (25°C) and soaked in water at three temperatures (40, 60, and 80°C). The water absorption of the beans was determined by the gain in weight. The dehydration kinetic at room temperature of the beans was adequately described by the Logarithmic model (R 2 = 0.9989) with a dehydration rate constant (k d) value of 1.96 × 10−3 min−1. A semi-empirical first-order differential equation adequately described the rehydration characteristics of precooked whole bean under the experimental conditions (R 2 = 0.9934–0.9976). The rehydration rate constant (k r) increased from 6.10 × 10−2 to 12.14 × 10−2 min−1 with an increase in the temperature from 40 to 80°C. The temperature dependence of k r was well described by Arrhenius-type equation (R 2 = 0.8785), with estimated activation energy of 16.03 kJ mol−1 K−1.