301
Views
13
CrossRef citations to date
0
Altmetric
Original Articles

Hot-Air Drying and Rehydration Characteristics of Red Kidney Bean Seeds

References

  • Abbasi, S., Mousavi, S. M., and Mohebbi, M. (2011). Investigation of changes in physical properties and microstructure and mathematical modeling of shrinkage of onion during hot air drying, Iran. Food Sci. Technol., 7, 92–98.
  • AOAC. (1990). Official Method of Analysis, Association of Official Analytical Chemists, Arlington, VA.
  • An, K., Li, D., Zhao, D., Ding, S., Tao, H., and Wang, Z. (2013). Effect of osmotic dehydration with pulsed vacuum on hot-air drying kinetics and quality attributes of cherry tomatoes, Dry. Technol., 31, 698–706.
  • Audu, S. S., and Aremu, M. O. (2011). Effect of processing on chemical composition of Red Kidney Bean (Phaseolus vulgaris L.), Pak. J. Nutr., 10, 1069–1075.
  • Bingol, G., Pan, Z., Roberts, J. S., Devres, Y. O., and Balaban, M. O. (2008). Mathematical modelling of microwave-assisted convective heating and drying of grapes, Int. J. Agric. Biol. Eng., 1(2), 46–54.
  • Chayjan, R. A., and Shadidi, B. (2014). Modeling high moisture faba bean drying in fixed and semi-fluidized bed conditions, J. Food Proces. Preserv., 38, 200–211.
  • Chinenye, N. M., Ogunlowo, A. S., and Olukunle, O. J. (2010). Cocoa bean (Theobroma cacao L.) drying kinetics, Chil. J. Agric. Res., 70, 633–639.
  • Corzo, O., Bracho, N., Pereira, A., and Vásquez, A. (2008). Weibull distribution for modelling air drying of coroba slices, LWT-Food Sci. Technol., 41, 2023–2028.
  • Crank, J. (1975). The Mathematics of Diffusion, Oxford University Press, London, UK.
  • Dai, J. W., Rao, J. Q., Wang, D., Xie, L., Xiao, H. W., Liu, Y. H., and Gao, Z. J. (2015). Process-based drying temperature and humidity integration control enhances drying kinetics of apricot halves, Dry. Technol., 33, 365–376.
  • Da Silva, W. P., Precker, J. W., and De Lima, A. G. B. (2009). Drying kinetics of Lima bean (Phaseolus lunatis L.) experimental determination and prediction by diffusion models, Int. J. Food Eng., 5(3), Article 9.
  • Diamante, L. M., Ihns, R., Savage, G. P., and Vanhanen, L. (2010). A new mathematical model for thin layer drying of fruits, Int. J. Food Sci. Technol., 45, 1956–1962.
  • Doymaz, I. (2004). Effect of pre-treatments using potassium metabisulphide and alkaline ethyl oleate on the drying kinetics of apricots, Biosyst. Eng., 89, 281–287.
  • Doymaz, I. (2012). Drying of potato slices: Effect of pre-treatments and mathematical modeling, J. Food Proces. Preserv., 36, 310–319.
  • Falade, K. O., and Ogunwolu, O. S. (2014). Modeling of drying patterns of fresh and osmotically pretreated cooking banana and plantain slices, J. Food Proces. Preserv., 38, 373–388.
  • Fang, S., Wang, Z., and Hu, X. (2009). Hot air drying of whole fruit Chinese jujube (Zizyphus jujuba Miller): Thin-layer mathematical modeling, Int. J. Food Sci. Technol., 44, 1818–1824.
  • Feng, H., and Tang, J. (1998). Microwave finish drying of diced applies in a spouted bed, J. Food Sci., 63, 679–683.
  • Ghodake, H. M., Goswami, T. K., and Chakraverty, A. (2006). Mathematical modeling of withering characteristics of tea leaves, Dry. Technol., 24, 159–164.
  • Gupta, R. K., Sharma, A., Kumar, P., Vishwakarma, R. K., and Patil, R. T. (2014). Effect of blanching on thin layer drying kinetics of aonla (Emblica officinalis) shreds, J. Food Sci. Technol., 51, 1294–1301.
  • Isik, E., and Unal, H. (2007). Moisture-dependent physical properties of white speckled red kidney bean grains, J. Food Eng., 82, 209–216.
  • Kayisoglu, S., and Ertekin, C. (2011). Vacuum drying kinetics of barbunya bean (Phaseolus vulgaris L. elipticus Mart.), Philipp. Agric. Sci., 94, 285–291.
  • Marques, L. G., Prado, M. M., and Freire, J. T. (2009). Rehydration characteristics of freeze-dried tropical fruits, LWT- Food Sci. Technol., 42, 1232–1237.
  • McMinn, W. A. M. (2006). Thin-layer modelling of the convective, microwave, microwave-convective and microwave-vacuum drying of lactose powder, J. Food Eng., 72, 113–23.
  • Ozgen, F. (2015). Experimental investigation of drying characteristics of cornelian cherry fruits (Cornus mas L.), Heat Mass Transfer, 51, 347–352.
  • Resende, O., Corrêa, P. C., Jarén, C., and Moure, A. J. (2007). Bean moisture diffusivity and drying kinetics: A comparison of the liquid diffusion model when taking into account and neglecting grain shrinkage, Spanish J. Agric. Res., 5, 51–58.
  • Rizvi, S. S. H. (1986). Thermodynamic Properties of Food in Dehydration, in: Engineering Properties of Foods, eds., M. A. Rao and S. S. H. Rizvi Marcel Dekker, New York, USA.
  • Roberts, J. S., Kidd, D. R., and Padilla-Zakour, O. (2008). Drying kinetics of grape seeds, J. Food Eng., 89, 460–465.
  • Singh, B., Panesar, P. S., and Nanda, V. (2006). Utilization of carrot pomace for the preparation of a value added product, World J. Dairy Food Sci., 1(1), 22–27.
  • Suganya, P., Kailappan, R., and Parveen, S. (2013). Thin layer sun drying kinetics of Glory Lily beans (Gloriosa superba L.), Int. J. Eng. Sci. Technol., 5, 1688–1693.
  • Tarhan, S., Ergunes, G., and Taser, O. F. (2006). Selection of chemical and thermal pretreatment combination to reduce the dehydration time of sour cherry, J. Food Process Eng., 29, 651–663.
  • Vásquez-Parra, J. E., Ochoa-Martínez, C. I., and Bustos-Parra, M. (2013). Effect of chemical and physical pretreatments on the convective drying of cape gooseberry fruits (Physalis peruviana), J. Food Eng., 119, 648–654.
  • Vega-Gálvez, A., Puente-Díaz, L., Lemus-Mondaca, R., Miranda, M., and Torrres, M. J. (2014). Mathematical modelling of thin-layer drying kinetics of Cape gooseberry (Physalis peruviana L.), J. Food Proces. Preserv., 38, 728–736.
  • Vega-Gálvez, A., Notte-Cuello, E., Lemus-Mondaca, R., Zura, L., and Miranda, M. (2009). Mathematical modelling of mass transfer during rehydration process of Aloe Vera (Aloe barbadensis Miller), Food Bioprod. Proces., 87, 254–260.
  • Xanthopoulos, G., Yanniotis, S., and Talaiporou, E. (2012). Influence of salting on drying kinetics and water diffusivity of tomato halves, Int. J. Food Prop., 15, 847–863.
  • Xiao, H. W., Yao, X. D., Lin, H., Yang, W. X., Meng, J. S., and Gao, Z. J. (2012). Effect of SSB (superheated steam blanching) time and drying temperature on hot air impingement drying kinetics and quality attributes of yam slices, J. Food Process Eng., 35, 370–390.
  • Yasmin, A., Zeb, A., Khalil, A. W., Paracha, G. M., and Khattak, A. B. (2008). Effect of processing on anti-nutritional factors of red kidney bean (Phaseolus vulgaris) Grains, Food Bioprocess Technol., 1, 415–419.
  • Zogzas, N. P., Maroulis, Z. B., and Marinos-Kouris, D. (1996). Moisture diffusivity data compilation in foodstuffs, Dry. Technol., 14, 2225–2253.

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.