using mathematical models

Abstract: In this paper, fourteen standard models were used to estimate the moisture ratio of three varieties of bean in Iran (Talash, Sadri and Mahali Khomein). The experiments were carried out using distilled water at three temperatures (5°C, 25°C and 45°C) and three replicates. The standard models of water absorption were fitted to the experimental data. To evaluate the models, three parameters: coefficient of determination (R2), chi-square (χ2) and root mean square error (RMSE) were used. The appropriate model was chosen based on maximum value of coefficient of determination and minimum value of chi-square and root mean square error. The effective moisture diffusivity coefficient of three varieties in each temperature was estimated by Fick’s equation. The results demonstrated that the Weibull model is the most appropriate model for each variety in three experimental temperatures to estimate moisture ratio changes versus time in soaking. Thus, moisture ratio against soaking time was plotted in each case, using Weibull equation. The plotted curves of each variety of bean indicated that moisture ratio decreases with increasing in temperature. Besides that, the effective moisture diffusivity coefficient of three varieties increased in response to raise temperature from 5- 45°C