Water sorption and cooking time of red kidney beans (<i>Phaseolus vulgaris</i> L.): part <scp>II</scp> – mathematical models of water sorption
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Bibliographic record
Abstract
Summary Empirical, semi‐theoretical and finite element method ( FEM ) models were developed to simulate the water sorption of kidney beans. The data of bean moisture content and 1 D swelling ratios obtained in Part I were regressed at different soaking times, and these regression models were used to update the boundary condition and calculate the node coordinates of the FEM model. The developed models were used to calculate the effective water diffusivity ( D eff ). The developed new empirical model, which considered the soaking temperature and pretreatment history of beans, was the best‐fit equation. The trend of the D eff calculated by the semi‐theoretical model was inconsistent with the water sorption of the beans. The D eff value predicted by the FEM was from 10 −3 to 10 −7 m 2 s −1 and it decreased with the increase in soaking time. There was no significant difference between the moisture contents measured and predicted by the FEM .
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Codex and Gemma teacher scores by category
| Category | Codex | Gemma |
|---|---|---|
| Metaresearch | 0.000 | 0.000 |
| Meta-epidemiology (narrow) | 0.000 | 0.000 |
| Meta-epidemiology (broad) | 0.000 | 0.000 |
| Bibliometrics | 0.000 | 0.000 |
| Science and technology studies | 0.000 | 0.000 |
| Scholarly communication | 0.000 | 0.001 |
| Open science | 0.001 | 0.000 |
| Research integrity | 0.000 | 0.000 |
| Insufficient payload (model declined to judge) | 0.000 | 0.000 |
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