The temperature hydration kinetics of Lens culinaris

The aim of this study is to evaluate the hydration kinetics of lentil seeds (Lens culinaris) in water at different temperatures (25, 32.5, 40, 55, 70 and 80 °C) for assessing the adequacy of models for describing the absorption phenomena during soaking. The diffusion coefficient values were calculated using Fick's model for spherical and hemispherical geometries and the values were in the range of 10−6 m2/s. The experimental data were fitted to Peleg, Sigmoidal, Weibull and Exponential models. The models adequacy was determined using regression coefficients (R2), root mean square error (RMSE) and reduced chi-square (χ2). The Peleg model is the suitable one for predicting the experimental data. Temperature had a positive and significant effect on the water absorption capacities and absorption was an endothermic process.