Effect of drying techniques on drying kinetics, antioxidant capacity, structural, and thermal characteristics of germinated mung beans (<scp><i>Vigna radiata</i></scp>)

Sarjerao, Lad Shailesh Kumar; Kashyap, Piyush; Sharma, Poonam

doi:10.1111/jfpe.14155

Cited by 3 publications

(11 citation statements)

References 50 publications

(68 reference statements)

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“…However, the ANOVA results showed that a significant change in TPC occurred from 50 °C (117.16 ± 0.41 mgGAE/g) to 55 °C (127.63 ± 1.17 mgGAE/g), but no significant difference was seen with further increases in temperature. This might be due to the shorter drying time at higher temperatures because phenolic compounds are heat-sensitive and the long duration of heating can cause such irreversible chemical changes to phenolic compounds [ 33 ]. In addition, lower drying temperatures did not inactivate the antioxidant enzyme, i.e., polyphenol oxidase, and longer drying times caused a marked effect on the total phenolic content of wheatgrass.…”

Section: Resultsmentioning

confidence: 99%

Fluidized Bed Drying of Wheatgrass: Effect of Temperature on Drying Kinetics, Proximate Composition, Functional Properties, and Antioxidant Activity

Chakraborty

Kashyap

Gadhave

et al. 2023

Foods

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Wheatgrass is a valuable source of nutrients and phytochemicals with therapeutic properties. However, its shorter life span makes it unavailable for use. So, storage-stable products must be developed through processing in order to enhance its availability. Drying is a very important part of the processing of wheatgrass. Thus, in this study, the effect of fluidized bed drying on the proximate, antioxidant, and functional properties of wheatgrass was investigated. The wheatgrass was dried in a fluidized bed drier at different temperatures (50, 55, 60, 65, 70 °C) using a constant air velocity of 1 m/s. With increasing temperature, the moisture content was reduced at a faster rate, and all drying processes took place during the falling rate period. Eight mathematical models under thin layer drying were fitted into the moisture data and were evaluated. The Page model was the most effective in explaining the drying kinetics of wheatgrass, followed by the Logarithmic model. The R2, chi-square, and root mean squared value for Page model was 0.995465–0.999292, 0.000136–0.0002, and 0.013215–0.015058, respectively. The range of effective moisture diffusivity was 1.23–2.81 × 10−10 m2/s, and the activation energy was 34.53 kJ/mol. There was no significant difference in the proximate composition of was seen at different temperatures. The total phenolic content (117.16 ± 0.41–128.53 ± 0.55 mgGAE/g), antioxidant activity (33.56 ± 0.08–37.48 ± 0.08% (DPPH), and FRAP (1.372 ± 0.001–1.617 ± 0.001 mgAAE/g) increased with the rise in temperature. A significant increase was observed in functional properties, except for the rehydration ratio, which decreased with rising temperature. The current study suggests that fluidized bed drying improves the nutritional retention of wheatgrass with good antioxidant activity and functional properties that can be used to make functional foods.

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Section: Resultsmentioning

confidence: 99%

Fluidized Bed Drying of Wheatgrass: Effect of Temperature on Drying Kinetics, Proximate Composition, Functional Properties, and Antioxidant Activity

Chakraborty

Kashyap

Gadhave

et al. 2023

Foods

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“…Yildiz and Aadil (2022) and Yıldız et al (2022) confirm that ultrasonic processing is a promising alternative to replace chemical and/or physical approaches to extend shelf-life and maintain quality characteristics of mango and fresh-cut kiwifruit during cold storage, respectively. Sprouted mung bean seeds are the treasure of bioactive compounds (Sarjerao et al, 2022). Sangsukiam and Duangmal (2017) and Sarjerao et al (2022) confirmed that the physicochemical properties and quality of dried sprouted mung beans were influenced by the germination period and drying conditions.…”

Section: Introductionmentioning

confidence: 81%

“…Higher heat transfer rate, lesser drying time, a higher quality of dehydrated fruit and vegetable product, high performance, and energy savings in the procedure are revealed as the main advantages of the infrared drying method over hot-air drying (Salehi, 2020). Pretreatment and drying conditions can greatly influence the moisture diffusivity of sprouted grains (Sarjerao et al, 2022).…”

Section: Introductionmentioning

confidence: 99%

“…Sprouted mung bean seeds are the treasure of bioactive compounds (Sarjerao et al, 2022). Sangsukiam and Duangmal (2017) and Sarjerao et al (2022) confirmed that the physicochemical properties and quality of dried sprouted mung beans were influenced by the germination period and drying conditions. Among the different techniques used for food product drying, infrared is one of the suitable techniques used to reduce moisture.…”

Section: Introductionmentioning

confidence: 99%

“…Sarjerao et al (2022) used tray and vacuum dryers for drying sprouted mung beans. Their results showed that the drying duration in the vacuum dryer was 21.05% shorter than the tray dryer at 50 C.T A B L E 1 Results of analysis of variance for drying time parameter of sprouted mung beans.…”

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Effects of ultrasonic pretreatment and drying approaches on the drying kinetics and rehydration of sprouted mung beans

Salehi

2023

Legume Science

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Sprouting is one of the most traditional methods used to decrease most of the antinutritional elements in legumes. The assistance of ultrasound appears to enhance the drying step of the sprouted legumes. The aim of this study was to examine the influence of ultrasound pretreatment and drying methods (hot‐air and infrared) on the drying time, mass transfer kinetic, effective moisture diffusivity (Deff), and rehydration ratio of sprouted mung beans. The ultrasound process (40 kHz and 150 W) was performed in an ultrasonic bath for 0, 5, 10, 15, and 20 min. The results showed that the ultrasonic pretreatment increased the moisture diffusion capacity (higher moisture loss) and reduced the drying time of sprouted mung beans. Also, the drying time of samples in the infrared dryer was significantly less than that in the hot‐air dryer (p < .05). The Deff determined by Fick's second law was varied from 1.36 × 10−10 to 1.88 × 10−10 m2 s−1, and from 1.18 × 10−9 to 1.85 × 10−9 m2 s−1, for samples dried in hot‐air and infrared dryers, respectively. Comparing the coefficient of determination (r), sum of squared error (SSE), and root mean squared error (RMSE) values of 10 models, it was concluded that the Midilli model represents the drying characteristics of sprouted mung beans better than the others. The rehydration ratio of dried samples in hot‐air and infrared dryers increased when the ultrasound pretreatment time was increased. In general, the use of ultrasound pretreatment (about 20 min) and an infrared dryer is a promising drying technique for sprouted mung beans with higher mass transfer and a shorter drying time.

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Quality and Process Optimization of Infrared Combined Hot Air Drying of Yam Slices Based on BP Neural Network and Gray Wolf Algorithm

Zhang,

Zheng,

Xiao

et al. 2024

Foods

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In this paper, the effects on drying time (Y1), the color difference (Y2), unit energy consumption (Y3), polysaccharide content (Y4), rehydration ratio (Y5), and allantoin content (Y6) of yam slices were investigated under different drying temperatures (50–70 °C), slice thicknesses (2–10 mm), and radiation distances (80–160 mm). The optimal drying conditions were determined by applying the BP neural network wolf algorithm (GWO) model based on response surface methodology (RMS). All the above indices were significantly affected by drying conditions (p < 0.05). The drying rate and effective water diffusion coefficient of yam slices accelerated with increasing temperature and decreasing slice thickness and radiation distance. The selection of lower temperature and slice thickness helped reduce the energy consumption and color difference. The polysaccharide content increased and then decreased with drying temperature, slice thickness, and radiation distance, and it was highest at 60 °C, 6 mm, and 120 mm. At 60 °C, lower slice thickness and radiation distance favored the retention of allantoin content. Under the given constraints (minimization of drying time, unit energy consumption, color difference, and maximization of rehydration ratio, polysaccharide content, and allantoin content), BP-GWO was found to have higher coefficients of determination (R2 = 0.9919 to 0.9983) and lower RMSEs (reduced by 61.34% to 80.03%) than RMS. Multi-objective optimization of BP-GWO was carried out to obtain the optimal drying conditions, as follows: temperature 63.57 °C, slice thickness 4.27 mm, radiation distance 91.39 mm, corresponding to the optimal indices, as follows: Y1 = 133.71 min, Y2 = 7.26, Y3 = 8.54 kJ·h·kg−1, Y4 = 20.73 mg/g, Y5 = 2.84 kg/kg, and Y6 = 3.69 μg/g. In the experimental verification of the prediction results, the relative error between the actual and predicted values was less than 5%, proving the model’s reliability for other materials in the drying technology process research to provide a reference.

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Effect of drying techniques on drying kinetics, antioxidant capacity, structural, and thermal characteristics of germinated mung beans (Vigna radiata)

Cited by 3 publications

References 50 publications

Fluidized Bed Drying of Wheatgrass: Effect of Temperature on Drying Kinetics, Proximate Composition, Functional Properties, and Antioxidant Activity

Fluidized Bed Drying of Wheatgrass: Effect of Temperature on Drying Kinetics, Proximate Composition, Functional Properties, and Antioxidant Activity

Effects of ultrasonic pretreatment and drying approaches on the drying kinetics and rehydration of sprouted mung beans

Quality and Process Optimization of Infrared Combined Hot Air Drying of Yam Slices Based on BP Neural Network and Gray Wolf Algorithm

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