Kinetics of a thin‐layer microwave‐assisted infrared drying of lentil seeds

Abstract

Herein, we report the drying kinetics behavior of tempered lentil seeds (CDC Maxim variety) by utilizing a microwave-assisted infrared thermal method and thereby presenting a successful mathematical model for it. The drying characteristics of lentils using thin-layer microwave drying with and without hot air predrying were evaluated in a laboratory scale microwave dryer. The drying experiments were carried out at 300 and 750 W, and the predrying experiment was performed at room temperature (23 C).Out of several thin-layer mathematical models evaluated with the experimental data, Page model has been found the most appropriate model to predict drying process of lentils with high value of coefficient of determination (0.995), low values of chi-square (0.0012), root mean square error (0.0343), and mean relative percentage error (4.9997).Further, the influence of bioyield force and changes in the particle density of processed seeds have also been evaluated in the present study. The results showed that combination of low infrared power (0.375 kW) to the different microwave power levels led to a significant reduction of drying time. The results also showed that processing of lentil seeds significantly reduces the bioyield force of raw seeds, providing less firmness to the product and thereby shortening the cooking time. The above findings can facilitate the design and operation of infrared-assisted microwave drying of other legumes. K E Y W O R D Sdrying process, infrared, lentils, mathematical model, microwave

Sensory analysis of microwave‐roasted fenugreek and coffee blend

“…Regression model shows (Table 4) that the moisture content of the samples decreased significantly with increasing microwave roasting time and increasing fenugreek seed blend ratio, with the lowest values obtained for the control coffee. Similar results were observed for microwave drying of green lentil seeds and moth bean sprouts by Heydari et al (2020) and Sedani et al (2021), respectively. The moisture content of the C1 sample was closest to that of the control sample.…”

Conventional and intermittent drying modeling of agricultural products: A review

“…Currently, several models are used to obtain the kinetic drying profile, related to this optimization studies (Doymaz et al, 2015a; Kucuk et al, 2014). Several researchers performed the modeling of drying kinetics, such as Kipcak and Doymaz (2020a), Kipcak and Doymaz (2020b), Kipcak and Ismail (2018), Doymaz et al (2015b), Yarahmadi et al (2020), Boateng et al (2021), Anand et al (2021), Heydari et al (2020), Sridhar and Charles (2019), Pinar et al (2021), Alibas et al (2019), and Cao et al (2020), with cherry tomatoes, black mulberry, asparagus, green bean slices, pistachio seeds, Ginkgo biloba , soybean, lentils, grapes, red pepper, apple peel, and broccoli, respectively.…”

Loss factor and moisture diffusivity property estimation of lentil crop during microwave processing

“…The initial moisture content of lentil seeds was measured using the air oven loss-on-drying method (AOAC method 925.10), found to be 10% dry basis (d.b). Before thermal processing, seeds were tempered to three higher moisture contents, 20 ± 1, 35 ± 1, and 50 ± 1% (d.b), by adding the precalculated amount of deionized water according to the method described by Heydari et al (2020) . In brief, 100 g of lentil seeds were transferred into airtight glass jars, followed by adding the required precalculated amount of deionized water to achieve different levels of tempering values.…”

“…Here, is the convective mass transfer coefficient (m.s −1 ), is the equilibrium moisture content considered to be zero ( Heydari et al, 2020 ).…”