Rehydration Kinetics and Changes in Size, Colour and Textural Properties of Sun-Dried Broad Beans (Vicia faba L.)

Year 2025, Volume: 9 Issue: 4, 1009 - 1017, 26.12.2025

Serap Kayişoğlu

https://doi.org/10.31015/2025.4.3

Abstract

This study examined the rehydration kinetics and quality changes of sun-dried broad beans (Vicia faba L.) at three temperatures (70, 80, and 90 °C). Dimensional, colour, and textural properties were evaluated to clarify structural and physicochemical transformations during rehydration. Sun-drying caused about 34% shrinkage and loss of sphericity, indicating tissue contraction. Rehydration at 70 °C resulted in the highest volumetric recovery, while higher temperatures (80–90 °C) caused limited expansion due to protein denaturation and reduced cell wall elasticity. Colour analysis showed that lightness (L*) and yellowness (b*) decreased, whereas redness (a*) increased, suggesting pigment degradation and Maillard-type browning. The total colour difference (ΔE) rose with temperature, indicating stronger colour changes at higher heat levels. Hardness and fracturability increased sharply after drying but decreased during rehydration, reflecting softening and moisture plasticization. The Peleg model provided better fitting (R² = 0.991–0.999) than the First-Order model (R² = 0.977–0.997). The activation energies were 27.56 kJ/mol (Peleg) and 17.05 kJ/mol (First-Order). Rehydration at 70 °C best preserved colour, texture, and structure, while excessive heat reduced quality. The study also highlights the applicability of the Peleg model as a reliable predictive tool for describing rehydration behaviour and estimating activation energy in broad bean and other legumes. These findings contribute to a deeper understanding of quality restoration dynamics in traditional sun-dried legumes and will guide industrial optimization of rehydration and processing conditions.

Keywords

Rehydration kinetics , Peleg model , Broad bean , Dimensional changes , Activation energy , Textural properties , Sun-drying

References

• Aksoy, A., Karasu, S., Akcicek, A., & Kayacan, S. (2019). Effects of different drying methods on drying kinetics, microstructure, color, and the rehydration ratio of minced meat. Foods, 8(6). https://doi.org/10.3390/FOODS8060216
• Altuntaş, E., Özgöz, E., & Taşer, Ö. F. (2005). Some physical properties of fenugreek (Trigonella foenum-graceum L.) seeds. Journal of Food Engineering, 71(1), 37–43. https://doi.org/10.1016/J.JFOODENG.2004.10.015
• Aravindakshan, S., Pathare, P. B., & Manickavasagan, A. (2021). Rehydration characteristics of pre-cooked broad beans: Influence of drying methods. Foods, 10(8), 1821. https://doi.org/10.3390/foods10081821
• Benseddik, A., Azzi, A., Zidoune, M. N., Khanniche, R., & Besombes, C. (2019). Empirical and diffusion models of rehydration process of differently dried pumpkin slices. Journal of the Saudi Society of Agricultural Sciences, 18(4), 401–410. https://doi.org/10.1016/J.JSSAS.2018.01.003
• Bi, J., Zhang, J., Chen, Z., Li, Y., Obadi, M., Liu, W., Qin, R., Zhang, L., & He, H. (2024). Quality variation analysis and rehydration kinetics modeling of yuba subjecting to three different drying process. Food Chemistry: X, 24, 101987. https://doi.org/10.1016/J.FOCHX.2024.101987
• Bourne, M. C. (2002). Texture, Viscosity, and Food. Food Texture and Viscosity, 1–32. https://doi.org/10.1016/B978-012119062-0/50001-2
• Chahbani, A., Fakhfakh, N., Amine, M., & Mabrouk, M. (2018). Food Bioscience Microwave drying e ff ects on drying kinetics , bioactive compounds and antioxidant activity of green peas ( Pisum sativum L .). Food Bioscience, 25(July), 32–38. https://doi.org/10.1016/j.fbio.2018.07.004
• Chigwedere, C. M., Humerez Flores, J. N., Panozzo, A., Van Loey, A. M., & Hendrickx, M. E. (2019). Instability of common beans during storage causes hardening: The role of glass transition phenomena. Food Research International, 121, 506–513. https://doi.org/10.1016/J.FOODRES.2018.12.006
• Dadali, G., Demirhan, E., & Ozbek, B. (2008). Effect of drying conditions on rehydration kinetics of microwave dried spinach. Food and Bioproducts Processing, 86, 235–241. https://doi.org/10.1016/j.fbp.2008.01.006
• Demiray, E. (2016). Rehydration kinetics of sun-dried okra. Akademik Gıda, 14(2), 175–182.
• Diaz, G. R., Martinez-Monzo, J., Fito, P., & Chiralt, A. (2003). Modelling of dehydration-rehydration of orange slices in combined microwave and air drying. Innovative Food Science and Emerging Technologies, 4, 203–209.
• Doymaz, I., & Kocayigit, F. (2011). Drying and Rehydration Behaviors of Convection Drying of Green Peas. Drying Technology, 29, 1273–1282.
• Firatligil-Durmuş, E., Šárka, E., Bubník, Z., Schejbal, M., & Kadlec, P. (2010). Size properties of legume seeds of different varieties using image analysis. Journal of Food Engineering, 99(4), 445–451. https://doi.org/10.1016/J.JFOODENG.2009.08.005
• Ghimire, A., Kim, S. H., Cho, A., Jang, N., Ahn, S., Islam, M. S., Mansoor, S., Chung, Y. S., & Kim, Y. (2023). Automatic Evaluation of Soybean Seed Traits Using RGB Image Data and a Python Algorithm. Plants (Basel, Switzerland), 12(7), 1–10.
• Han, I. H., & Baik, B. K. (2006). Oligosaccharide content and composition of legumes and their reduction by soaking, cooking, ultrasound, and high hydrostatic pressure. Food Chemistry, 95(4), 576–584. https://doi.org/10.1016/j.foodchem.2005.01.032
• Huma, N., Anjum, M., Sehar, S., Khan, M., & Hussain, S. (2008). Effect of soaking and cooking on nutritional quality and safety of legumes. Nutrition & Food Science, 38, 570–577. https://doi.org/10.1108/00346650810920187
• Jiao, A., Xu, X., & Jin, Z. (2013). Food and Bioproducts Processing Modelling of dehydration – rehydration of instant rice in combined microwave-hot air drying. Food and Bioproducts Processing, 92(3), 259–265. https://doi.org/10.1016/j.fbp.2013.08.002
• Krokida, M. K., Kiranoudis, C. T., & Maroulis, Z. B. (1999). Viscoelastic behavior of dehydrated products during rehydration. Journal of Food Engineering, 40, 269–277.
• Krokida, M. K., & Maroulis, Z. B. (2001). Structural properties of dehydrated products during rehydration. International Journal of Food Science & Technology, 36, 529–538.
• Krokida, M. K., & Philippopoulos, C. (2007). Rehydration of Dehydrated Foods. 3937. https://doi.org/10.1081/DRT-200054201
• Lewicki, P. P. (1988). Effect of pre-drying treatment, drying and rehydration on plant tissue properties: A review. International Journal of Food Properties, 1(1), 1–22.
• Maskan, M. (2002). Effect of processing on hydration kinetics of three wheat products of the same variety. Journal of Food Engineering, 52(4), 337–341. https://doi.org/10.1016/S0260-8774(01)00124-8
• Mayor, L., & Sereno, A. M. (2004). Modelling shrinkage during convective drying of food materials: a review. Journal of Food Engineering, 61(3), 373–386. https://doi.org/10.1016/S0260-8774(03)00144-4
• Miano, A. C., Sabadoti, V. D., & Augusto, P. E. D. (2018). Enhancing the hydration process of common beans by ultrasound and high temperatures: Impact on cooking and thermodynamic properties. Journal of Food Engineering, 225, 53–61. https://doi.org/10.1016/J.JFOODENG.2018.01.015
• Pasławska, M., Sala, K., Nawirska- Olszańska, A., Stępień, B., & Pląskowska, E. (2020). Effect of Different Drying Techniques onDehydration Kinetics, Physical Properties,and Chemical Composition of Lemon Thyme. Natural Product Communications, 15(2), 1–12.
• Pathare, P. B., Opara, U. L., & Al-Said, F. A. J. (2013). Colour measurement and analysis in fresh and processed foods: A review. Food and Bioprocess Technology, 6(1), 36–60. https://doi.org/10.1007/s11947-012-0867-9
• Peleg, M. A. (1988). Empirical model for the description of moisture sorption curves. Journal of Food Science, 53, 1216–1219.
• Pieniazek, F., Sancho, A., & Messina, V. (2015). Texture And Colour Analysis of Lentils and Rice for Instant Meal Using Image Processing Techniques. Journal of Food Processing and Preservation, 1(1), 10.
• Sila, D. N., Duvetter, T., De Roeck, A., Verlent, I., Smout, C., Moates, G. K., & Hendrickx, M. E. (2017). Texture and related structural properties of plant-based foods after thermal processing. Trends in Food Science & Technology, 67, 98–109. https://doi.org/10.1016/j.tifs.2017.06.009
• Singh, B., Panesar, P. S., & Nanda, V. (2021). Influence of processing methods on quality of legumes: A review. Food Reviews International, 37(5), 470–493. https://doi.org/10.1080/87559129.2019.1613667
• Singh, B., Panesar, S. P., & Nanda, V. (2007). Rehydration Kinetics of Un-Osmosed and Pre-Osmosed Carrot Cubes. 2(1), 10–17.
• Sopade, P. A., & Obekpa, J. A. (1990). Modelling Water Absorption in Soybean, Cowpea and Peanuts at Three Temperatures Using Peleg’s Equation. Journal of Food Engineering, 55, 1084–1087.
• Turhan, M., Sayar, S., & Gunasekaran, S. (2002). Application of Peleg model to study water absorption in chickpea during soaking. Journal of Food Engineering, 53(2), 153–159. https://doi.org/10.1016/S0260-8774(01)00152-2
• Wang, B., Jia, Y., Li, Y., Wang, Z., Wen, L., He, Y., & Xu, X. (2023). Dehydration–rehydration vegetables: Evaluation and future challenges. Food Chemistry: X, 20, 100935. https://doi.org/10.1016/J.FOCHX.2023.100935
• Xiao, H., Pan, Z., & Zhang, Q. (2022). Effect of thermal processing on pigment degradation and colour changes in vegetables. LWT – Food Science and Technology, 153, 112542. https://doi.org/10.1016/j.lwt.2021.112542
• Zhou, C., Feng, Y., Zhang, L., Yagoub, A. E. G. A., Wahia, H., Ma, H., Sun, Y., & Yu, X. (2021). Rehydration characteristics of vacuum freeze- and hot air-dried garlic slices. LWT, 143, 111158. https://doi.org/10.1016/J.LWT.2021.111158
• Zielinska, M., & Markowski, M. (2016). The influence of microwave-assisted drying techniques on the rehydration behavior of blueberries (Vaccinium corymbosum L.). Food Chemistry, 196, 1188–1196.