Effect of ultrasound pretreatment on the drying kinetics and characteristics of pregelatinized kidney beans based on microwave-assisted drying

Journal article

Li, Mengge, Wang, Bo, Lv, Weiqiao and Zhao, Donglin. (2022). Effect of ultrasound pretreatment on the drying kinetics and characteristics of pregelatinized kidney beans based on microwave-assisted drying. Food Chemistry. 397, p. Article 133806. https://doi.org/10.1016/j.foodchem.2022.133806

Publication dates
Authors	Li, Mengge, Wang, Bo, Lv, Weiqiao and Zhao, Donglin
Abstract	This study aimed to investigate the effects of ultrasound pretreatment combined with pulse-spouted microwave vacuum drying (PSMVD) and microwave hot air rolling drying (MHARD) on the drying characteristics, microstructure and physicochemical properties of pregelatinized kidney beans. The results showed that ultrasound pretreatment significantly improved the drying efficiency and physical properties of the samples during PSMVD and MHARD, and contributed to the formation of porous structures in the dried beans. Meanwhile, ultrasound promoted the hydrolysis of protein, free amino acids content was significantly increased by 3.69 %–11.4 %. However, the combination of ultrasound pretreatment and drying also resulted in a decreased polyphenolic content and antioxidant capacity of the dried beans. PSMVD with ultrasound for 30 min had the best color (ΔE = 14.17), the shortest drying time (50 min) and had a higher content of amino acids (206.15 mg/g) compared with other products. Overall, ultrasound pretreatment can effectively improve the drying process of kidney beans.
Keywords	pulse-spouted microwave vacuum drying; microwave hot air rolling drying; pregelatinized kidney beans; microwave-assisted drying; physicochemical quality
Year	2022
Journal	Food Chemistry
Journal citation	397, p. Article 133806
Publisher	Elsevier Ltd
ISSN	0308-8146
Digital Object Identifier (DOI)	https://doi.org/10.1016/j.foodchem.2022.133806
Scopus EID	2-s2.0-85135392531
Page range	1-12
Funder	National Natural Science Foundation of China (NSFC)
Publisher's version	License All rights reserved File Access Level Controlled
Output status	Published
Online	28 Jul 2022
Publication process dates
Accepted	25 Jul 2022
Deposited	18 Jan 2023
Grant ID	31901823

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