Gulen, SedaOzis, Turgut2024-10-292024-10-2920201565-1339https://doi.org/10.1515/ijnsns-2017-0277https://hdl.handle.net/20.500.11776/12437Mass 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. © 2020 Walter de Gruyter GmbH, Berlin/Boston 2020.en10.1515/ijnsns-2017-0277info:eu-repo/semantics/closedAccessapproximate methodintegral methodmoving boundarysoybean hydration modelStefan problemArticle2121151222-s2.0-85074671215Q2