Studies and Experimental Analysis on Water Absorption into Several Kinds of Beans

change in concentration in solutions and mixtures , is not always a result of a chemical reaction many operations in chemical engineering are based on mass transfer . The mass transfer phenomenon are like that;distillation, crystallization, drying and adsorption and etc.the mass transfer units that are in the liquid - solid contact are included of 1.crystallization 2.leaching 3.adsorption that in this paper we are studying on the absorption process . for this reason we have done experimental on several kinds of beans that they have similar structure bat different adsorption strength . A determinate amounts of white kidney bean, red kidney bean and pinto bean , are shedding in a certain volume of water at 25 C in a experimental scale. the rate of mass transfer or water absorption is measured in the different times to reach to the equilibrium state. then we repeated these processes for the white kidney beans at 5 and 60 C . the amount of mass transferring is then measured at different temperatures and for many kinds of beans. the results can be shown that an increase in temperature to an optimum state, is lead increase in mass transfer.

Keywords:

water absorption rate in difference temperature , beans