Combination of germination and innovative microwave-assisted infrared drying of lentils: effect of physicochemical properties of different varieties on water uptake, germination, and drying kinetics
Soaking, germination, and thermal processing of lentils are common treatments to improve the functional and nutritional properties and expand its usage as an affordable plant-based protein in other food applications. In this work, combinations of these procedures have been studied by investigating t...
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ftdoajarticles:oai:doaj.org/article:6557c797ff42490cad1311275c601ddd 2023-05-15T16:27:34+02:00 Combination of germination and innovative microwave-assisted infrared drying of lentils: effect of physicochemical properties of different varieties on water uptake, germination, and drying kinetics Tahereh Najib Mohamad Mehdi Heydari Venkatesh Meda 2022-06-01T00:00:00Z https://doi.org/10.1016/j.afres.2021.100040 https://doaj.org/article/6557c797ff42490cad1311275c601ddd EN eng Elsevier http://www.sciencedirect.com/science/article/pii/S2772502221000408 https://doaj.org/toc/2772-5022 2772-5022 doi:10.1016/j.afres.2021.100040 https://doaj.org/article/6557c797ff42490cad1311275c601ddd Applied Food Research, Vol 2, Iss 1, Pp 100040- (2022) Water uptake germination microwave infrared drying process kinetic Food processing and manufacture TP368-456 article 2022 ftdoajarticles https://doi.org/10.1016/j.afres.2021.100040 2022-12-30T21:39:30Z Soaking, germination, and thermal processing of lentils are common treatments to improve the functional and nutritional properties and expand its usage as an affordable plant-based protein in other food applications. In this work, combinations of these procedures have been studied by investigating the hydration, germination, and dehydration behavior of three commercial varieties of lentils; Maxim, Imvincible, and Greenland, with respect to the effect of their physicochemical and mechanical properties on these behaviors. The novel and efficient microwave-assisted infrared heating has been employed for dehydration, and drying kinetics were evaluated by fitting various thin-layer models. For this reason, lentil seeds were soaked for 16 hours, germinated for the duration of 1, 2, and 3 days, and thermally processed at 0.14, 0.42, and 0.7 kW microwave power, and 0, 0.375, and 0.75 kW infrared power. The results revealed that Greenland had the highest water uptake (110.89 g of water/100 g of seeds) due to its larger size, higher bulk porosity, and less fat content. This higher water uptake by Greenland leads to a more significant drop in its bio yield force after soaking. Furthermore, the diffusion approach model was the best equation to describe the microwave-infrared drying process of all the varieties. Microwave power had the most impact on drying rate, followed by infrared power, while the effect of germination time was not significant. The value of specific energy consumption varies by microwave and infrared powers and has the least amount for microwave power of 0.42 kW and infrared power of 0.375 kW. Article in Journal/Newspaper Greenland Directory of Open Access Journals: DOAJ Articles Greenland Applied Food Research 2 1 100040 |
institution |
Open Polar |
collection |
Directory of Open Access Journals: DOAJ Articles |
op_collection_id |
ftdoajarticles |
language |
English |
topic |
Water uptake germination microwave infrared drying process kinetic Food processing and manufacture TP368-456 |
spellingShingle |
Water uptake germination microwave infrared drying process kinetic Food processing and manufacture TP368-456 Tahereh Najib Mohamad Mehdi Heydari Venkatesh Meda Combination of germination and innovative microwave-assisted infrared drying of lentils: effect of physicochemical properties of different varieties on water uptake, germination, and drying kinetics |
topic_facet |
Water uptake germination microwave infrared drying process kinetic Food processing and manufacture TP368-456 |
description |
Soaking, germination, and thermal processing of lentils are common treatments to improve the functional and nutritional properties and expand its usage as an affordable plant-based protein in other food applications. In this work, combinations of these procedures have been studied by investigating the hydration, germination, and dehydration behavior of three commercial varieties of lentils; Maxim, Imvincible, and Greenland, with respect to the effect of their physicochemical and mechanical properties on these behaviors. The novel and efficient microwave-assisted infrared heating has been employed for dehydration, and drying kinetics were evaluated by fitting various thin-layer models. For this reason, lentil seeds were soaked for 16 hours, germinated for the duration of 1, 2, and 3 days, and thermally processed at 0.14, 0.42, and 0.7 kW microwave power, and 0, 0.375, and 0.75 kW infrared power. The results revealed that Greenland had the highest water uptake (110.89 g of water/100 g of seeds) due to its larger size, higher bulk porosity, and less fat content. This higher water uptake by Greenland leads to a more significant drop in its bio yield force after soaking. Furthermore, the diffusion approach model was the best equation to describe the microwave-infrared drying process of all the varieties. Microwave power had the most impact on drying rate, followed by infrared power, while the effect of germination time was not significant. The value of specific energy consumption varies by microwave and infrared powers and has the least amount for microwave power of 0.42 kW and infrared power of 0.375 kW. |
format |
Article in Journal/Newspaper |
author |
Tahereh Najib Mohamad Mehdi Heydari Venkatesh Meda |
author_facet |
Tahereh Najib Mohamad Mehdi Heydari Venkatesh Meda |
author_sort |
Tahereh Najib |
title |
Combination of germination and innovative microwave-assisted infrared drying of lentils: effect of physicochemical properties of different varieties on water uptake, germination, and drying kinetics |
title_short |
Combination of germination and innovative microwave-assisted infrared drying of lentils: effect of physicochemical properties of different varieties on water uptake, germination, and drying kinetics |
title_full |
Combination of germination and innovative microwave-assisted infrared drying of lentils: effect of physicochemical properties of different varieties on water uptake, germination, and drying kinetics |
title_fullStr |
Combination of germination and innovative microwave-assisted infrared drying of lentils: effect of physicochemical properties of different varieties on water uptake, germination, and drying kinetics |
title_full_unstemmed |
Combination of germination and innovative microwave-assisted infrared drying of lentils: effect of physicochemical properties of different varieties on water uptake, germination, and drying kinetics |
title_sort |
combination of germination and innovative microwave-assisted infrared drying of lentils: effect of physicochemical properties of different varieties on water uptake, germination, and drying kinetics |
publisher |
Elsevier |
publishDate |
2022 |
url |
https://doi.org/10.1016/j.afres.2021.100040 https://doaj.org/article/6557c797ff42490cad1311275c601ddd |
geographic |
Greenland |
geographic_facet |
Greenland |
genre |
Greenland |
genre_facet |
Greenland |
op_source |
Applied Food Research, Vol 2, Iss 1, Pp 100040- (2022) |
op_relation |
http://www.sciencedirect.com/science/article/pii/S2772502221000408 https://doaj.org/toc/2772-5022 2772-5022 doi:10.1016/j.afres.2021.100040 https://doaj.org/article/6557c797ff42490cad1311275c601ddd |
op_doi |
https://doi.org/10.1016/j.afres.2021.100040 |
container_title |
Applied Food Research |
container_volume |
2 |
container_issue |
1 |
container_start_page |
100040 |
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1766016968769404928 |