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

İngilizce (OpenAlex)

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.