Abstract Soaking can affect the final quality of black bean products. The Peleg equation and low field nuclear magnetic resonance (LF-NMR) were used to study the water absorption kinetics of black beans during soaking. From the results, the changing of the water content in black beans during soaking at 30–70 °C can be simulated by the Peleg equation. The rate constant K 1 and the capacity constant K 2 decreased with an increase of temperature, the relationship between temperature and its corresponding rate constant K 1 were fitted to the Arrhenius equation, and the activation energy of the soaking process was 32.09 k J m o l − 1 , indicating that the seed hydration rate was more sensitive to temperature. Three proton fractions with different mobility were observed in black beans during soaking, reflecting macromolecule, oil, and water in different microenvironments; the soaking process significantly changed the distribution of proton fractions in black beans. Magnetic resonance imaging (MRI) showed that the water first passes through the uneven wall and then enters the inner region of the black beans along the different channels during the soaking process, leading to significant changes in the texture of black beans.

中文翻译：

---

黑豆浸泡过程中的吸水动力学研究

摘要 浸泡会影响黑豆制品的最终质量。Peleg方程和低场核磁共振（LF-NMR）被用来研究浸泡过程中黑豆的吸水动力学。从结果可以看出，黑豆在 30-70°C 浸泡过程中水分含量的变化可以通过 Peleg 方程来模拟。速率常数K 1 和容量常数K 2 随着温度的升高而减小，温度与其对应的速率常数K 1 之间的关系符合Arrhenius方程，均热过程的活化能为32.09 k J mol - 1，表明种子水化速率对温度更敏感。浸泡过程中在黑豆中观察到三种不同迁移率的质子组分，反映了大分子、油脂、和不同微环境中的水；浸泡过程显着改变了黑豆中质子部分的分布。磁共振成像（MRI）显示，在浸泡过程中，水首先穿过不平坦的壁，然后沿着不同的通道进入黑豆的内部区域，导致黑豆的质地发生显着变化。