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In the present paper, the influence of temperature on imbibition kinetics of pea seeds (Pisum sativum L.) has been studied by soaking in distilled water.We have demonstrated the existence of four phases. For each of them we have determined the activation energy and the main components of hydration. We have extended the KüHNE and KAUSCH'S model to the case where activation energy and diffusion coefficient depend on water content.