『熱加工』是花豆系列產品研發與製備之重要加工操作，『水分含量』及『硬度』是花豆烹煮及品質判定之重要指標因素。本試驗以國產花豆為原料，利用不同加熱溫度 (100、110、121、132℃ )，評估烹煮吸水率、相對硬度及動力學，並嘗試計算所需之烹煮條件。試驗結果如下：花豆之平衡吸水率隨著烹煮溫度提高及時間延長，均呈增加之趨勢；其吸水率常數(hydration rate constant) 由100℃ ，2.03 × 10-2 (min-1) 提高至132℃ ，7.32 × 10-2 (min-1)。利用Arrhenius equation可求出花豆吸水之活化能 (active energy) 為48.52 KJ/mole(r² > 0.93)。另利用花豆烹煮後相對硬度達到5%時，可求出t = 8 × 1034T-16.8方程式 (t為時間，T為溫度；r² =0.98)，可推算出所需之不同烹煮溫度及時間，有助於未來花豆在烹煮條件之掌控及品質提升。

“Thermal processing” is an important processing step for the development and preparation of runner bean products. “Moisture content”and “hardness” are the important index factors that determine the cooking conditions and quality of runner beans. This study used domestically produced runner beans as raw materials and different thermal processing temperatures (100, 110, 121, 132℃ ) to evaluate water absorption, relative hardness and kinetics. We also attempted to calculate the cooking conditions. The research results showed that there was an increasing trend in the equilibrium moisture rate of runner bean along with an increase in the
cooking temperatures. The hydration rate constant increased from 100℃ , 2.03 × 10-2 (min-1) to 132℃ , 7.32 ×10-2 (min-1). The Arrhenius equation was used and the active energy of runner beans was calculated as 48.52
KJ/mole (r2 > 0.93). Moreover, when the relative hardness of cooked runner beans reached 5%, the equation of t = 8 × 1034T-16.8 (t = time; T = temperature; r2 = 0.98) can be obtained, and the required cooking temperatures and time can be calculated. This is beneficial for the control of cooking conditions and quality enhancement of runner beans in the future.