Microwave pretreatment of sprouted mung beans before hot-air and infrared drying process
Sprouting enhances the nutritional and quality characteristics of mung beans (Vigna radiata L.). In this study impacts of infrared radiation and hot-air drying on microwave-pretreated mung bean sprouts were examined. The microwave process was performed for 0, 15, 30, 45, and 60 s before hot-air and...
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Iranian Research Organization for Science and Technology (IROST)
2024-04-01
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| Series: | فناوریهای جدید در صنعت غذا |
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| Online Access: | https://jift.irost.ir/article_1358_3b8c31506cb3c38a5a6b1d08c08b9939.pdf |
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| author | Fakhreddin Salehi |
| author_facet | Fakhreddin Salehi |
| author_sort | Fakhreddin Salehi |
| collection | DOAJ |
| description | Sprouting enhances the nutritional and quality characteristics of mung beans (Vigna radiata L.). In this study impacts of infrared radiation and hot-air drying on microwave-pretreated mung bean sprouts were examined. The microwave process was performed for 0, 15, 30, 45, and 60 s before hot-air and infrared dehydration of sprouted mung beans. Microwave pretreatment decreased drying time of sprouted mung beans. Increasing the microwave pretreatment time from 0 to 60 s caused drying time of samples inside the hot-air dryer to decrease from 205 min to 130 min (p<0.05). Drying time of sprouts in the infrared dryer was significantly less than the hot-air dryer (p<0.05). Effective moisture diffusivity coefficient (Deff) calculated by Fick's second law, varied in the range of 1.06×10-10 - 1.60×10-10 m2s-1, and 0.98×10-9 - 1.15×10-9 m2s-1, for hot-air and infrared dried samples, respectively. Experimental data for drying curves were fitted to various thin-layer equations, and the Midilli equation was best suited to explain drying kinetics of sprouted mung beans. Average rehydration ratio of dried sprouted mung beans in hot-air and infrared dryers were 262.55%, and 211.65%, respectively. In summary, the microwave pretreatment (about 60 sec) and use of infrared dryer is appropriate drying technique for sprouted mung beans with faster mass transfer and shorter drying time. |
| format | Article |
| id | doaj-art-dce9479e11e742be8632ba90f46e24ca |
| institution | DOAJ |
| issn | 2783-350X 2783-1760 |
| language | English |
| publishDate | 2024-04-01 |
| publisher | Iranian Research Organization for Science and Technology (IROST) |
| record_format | Article |
| series | فناوریهای جدید در صنعت غذا |
| spelling | doaj-art-dce9479e11e742be8632ba90f46e24ca2025-08-20T02:52:58ZengIranian Research Organization for Science and Technology (IROST)فناوریهای جدید در صنعت غذا2783-350X2783-17602024-04-0111318219710.22104/ift.2024.6635.21641358Microwave pretreatment of sprouted mung beans before hot-air and infrared drying processFakhreddin Salehi0Associate Professor, Department of Food Science and Technology, Bu-Ali Sina University, Hamedan, IranSprouting enhances the nutritional and quality characteristics of mung beans (Vigna radiata L.). In this study impacts of infrared radiation and hot-air drying on microwave-pretreated mung bean sprouts were examined. The microwave process was performed for 0, 15, 30, 45, and 60 s before hot-air and infrared dehydration of sprouted mung beans. Microwave pretreatment decreased drying time of sprouted mung beans. Increasing the microwave pretreatment time from 0 to 60 s caused drying time of samples inside the hot-air dryer to decrease from 205 min to 130 min (p<0.05). Drying time of sprouts in the infrared dryer was significantly less than the hot-air dryer (p<0.05). Effective moisture diffusivity coefficient (Deff) calculated by Fick's second law, varied in the range of 1.06×10-10 - 1.60×10-10 m2s-1, and 0.98×10-9 - 1.15×10-9 m2s-1, for hot-air and infrared dried samples, respectively. Experimental data for drying curves were fitted to various thin-layer equations, and the Midilli equation was best suited to explain drying kinetics of sprouted mung beans. Average rehydration ratio of dried sprouted mung beans in hot-air and infrared dryers were 262.55%, and 211.65%, respectively. In summary, the microwave pretreatment (about 60 sec) and use of infrared dryer is appropriate drying technique for sprouted mung beans with faster mass transfer and shorter drying time.https://jift.irost.ir/article_1358_3b8c31506cb3c38a5a6b1d08c08b9939.pdfeffective moisture diffusivity coefficientmicrowavemidilli equationmung beanrehydration |
| spellingShingle | Fakhreddin Salehi Microwave pretreatment of sprouted mung beans before hot-air and infrared drying process فناوریهای جدید در صنعت غذا effective moisture diffusivity coefficient microwave midilli equation mung bean rehydration |
| title | Microwave pretreatment of sprouted mung beans before hot-air and infrared drying process |
| title_full | Microwave pretreatment of sprouted mung beans before hot-air and infrared drying process |
| title_fullStr | Microwave pretreatment of sprouted mung beans before hot-air and infrared drying process |
| title_full_unstemmed | Microwave pretreatment of sprouted mung beans before hot-air and infrared drying process |
| title_short | Microwave pretreatment of sprouted mung beans before hot-air and infrared drying process |
| title_sort | microwave pretreatment of sprouted mung beans before hot air and infrared drying process |
| topic | effective moisture diffusivity coefficient microwave midilli equation mung bean rehydration |
| url | https://jift.irost.ir/article_1358_3b8c31506cb3c38a5a6b1d08c08b9939.pdf |
| work_keys_str_mv | AT fakhreddinsalehi microwavepretreatmentofsproutedmungbeansbeforehotairandinfrareddryingprocess |