Microwave pretreatment of sprouted mung beans before hot-air and infrared drying process

Document Type : Research Article

Author

Associate Professor, Department of Food Science and Technology, Bu-Ali Sina University, Hamedan, Iran

Abstract

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.

Graphical Abstract

Microwave pretreatment of sprouted mung beans before hot-air and infrared drying process

Highlights

  • The effect of microwave pretreatment on drying of sprouted mung beans was studied.
  • Effect of drying with hot-air and infrared on drying kinetics of sprouts was investigated.
  • Microwave pretreatment increased the moisture loss rate and moisture diffusivity.
  • Drying time in the infrared dryer was significantly shorter than the hot-air dryer.
  • Effective moisture diffusivity coefficient for the infrared dryer was much higher than the hot-air dryer.

Keywords

Main Subjects

References

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Innovative Food Technologies
Volume 11, Issue 3
May 2024
Pages 182-197

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History

  • Receive Date: 07 December 2023
  • Revise Date: 11 January 2024
  • Accept Date: 16 January 2024

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