Abstract:The goal of the present study was to assess the effect of drying on the physical properties of adzuki bean (Vigna angularis Willd.). Adzuki beans with moisture content of 47.9% were dried in a oven with forced air ventilation at temperatures of 40, 60 and 80 °C and relative humidity of 18.5, 8.6, and 3.8%, respectively, until the moisture content reached 12.9%. We used 15 adzuki beans individualised in aluminium capsules. The orthogonal axes of the beans (length, width, and thickness) were measured at interval… Show more
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