Abstract Mass or heat transfer may cause volume variation, and the food hydration model is one of them that undergoes hydration (or drying) conveying volume change. In this paper, the numerical approximate solution based on an integral method has been presented for soybean hydration model. Trace of the moving boundary and unknown moisture content at the center of the grain have been determined. The obtained results are well matched with numerical solutions in the literature.

中文翻译：

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一个大豆水化运动边界问题的数值近似解

摘要 传质或传热可能引起体积变化，而食品水化模型就是其中一种经历水化（或干燥）输送体积变化的模型。本文提出了基于积分法的大豆水化模型数值近似解。移动边界的痕迹和谷物中心的未知水分含量已经确定。所得结果与文献中的数值解很好地匹配。