Abstract:
Soft condensed matter (SCM) physics has recently gained importance for a large class of engineering
materials. The treatment of food materials from a soft matter perspective, however, is only at the surface
and is gaining importance for understanding the complex phenomena and structure of foods. In this
work, we present a theoretical treatment of navy beans from a SCM perspective to describe the hydration
kinetics. We solve the transport equations within a porous matrix and employ the Flory–Huggin’s
equation for polymer–solvent mixture to balance the osmotic pressure. The swelling of the legume seed
is modelled as a moving boundary with an explicit transient equation. The model exhibits a good agreement
with the experimental observations and is capable of explaining the stages of hydration. Sensitivity
analysis indicated that the degree of hydration is dependent on the bean size and is also sensitive to the
selection of the intrinsic permeability of the bean.
