Form, size and volumetric expansion of Adzuki beans (Vigna angularis) during soaking

Food Science and Technology (Campinas)

Udenys Cabral Mendes¹  Osvaldo Resende¹  Dieimisson Paulo Almeida¹ 

关键词: physical properties;    moisture content;    mathematical modeling;    propriedades físicas;    teor de água;    modelagem matemática;   

DOI  :  10.1590/S0101-20612011000300023

来源: SciELO

【 摘 要 】

This study analyzed the variation in shape and size of Adzuki beans during soaking at different temperatures. In addition, different mathematical models were fitted to the experimental values of volumetric expansion, selecting the best one. Grains of Adzuki beans (Vigna angularis) with moisture content of approximately 0.25 (decimal d.b.) were manually harvested; they were, then, dried to 0.128 (decimal d.b.). The beans were subjected to soaking in distilled water at the temperatures 18 ± 1, 27 ± 1, 36 ± 1, and 45 ± 1 °C, in five repetitions. Recipients containing 80 mL of distilled water and 20 g of beans for each sample were used. The samples were periodically weighed in order to determine the water absorption. After that, the samples were removed from the recipients and placed on filter papers for two minutes to drain the surface water. Water absorption continued until the beans reached the saturation moisture content. It was concluded that, the form of the Adzuki beans was altered regularly, the orthogonal axes expanded differentially in the radial and axial directions, and that the linear model appropriately described the volumetric expansion of the Adzuki beans, among the series of models analyzed for the temperatures 18, 27, 36 and 45 °C.

【 授权许可】

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