Controlled Germination of Faba Beans: Drying, Thermodynamic Properties and Physical-Chemical Composition

The objective of this work was to determine the drying kinetics and thermodynamic properties process germinated seeds from faba beans Olho-de-Vó Preta (OVP), Raio-de-Sol (RS) Branca (B) varieties. Additionally, physicochemical subsequent dried flours were determined. A thin layer using a convective dryer at temperatures 50, 60, 70 80 °C. Mathematical models applied experimental data. samples further characterized for water content, activity, ash, pH, alcohol-soluble acidity, total reducing sugars, proteins, starch. Page Midilli revealed best predictions all evaluated conditions. effective diffusion coefficient increased with increasing temperature presented magnitude in order 10−9 m²/s. activation energy results range 19 27 kJ/mol, falling within reported agricultural products. entropy enthalpy values higher OVP, followed by RS, than B variety. increase resulted reduction an Gibbs free energy, indicating that is endothermic requires external energy. Samples have acidic pH acidity decreased drying; RS varieties had sugar contents; variety highest protein contents, these obtained natura samples; starch content obtained. All showed good characteristics, presenting themselves as alternative diversifying supply beans.