Controlled Germination of Faba Beans: Drying, Thermodynamic Properties and Physical-Chemical Composition (original) (raw)
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Drying Kinetics and Moisture Diffusivity of Four Varieties of Bambara Beans
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Drying of bambara beans was studied at 40C at every 30 minutes in a Laboratory oven. Effective moisture diffusivity ranges between 5.886 x 10 m/s – 4.354 x 10 m/s respectively. The statistical criteria used in evaluation of the model were maximum coefficient of determination R and minimum root mean square error [RMSE]. Determination for goodness of fit statistics for drying of the beans was carried out. Midilli model was used to predict the drying curve. The Midili model was found to produce accurate predictions for all the four varieties of bambara beans and the model was shown to be an excellent model for predicting drying behavior of TVSU-47 and the R value was 0.9971 and the value of root mean square error was 0.0149 respectively. Keyword: Bambara beans, Midilli model, Diffusivity, Drying
Modeling High-Moisture Faba Bean Drying in Fixed and Semi-Fluidized Bed Conditions
Journal of Food Processing and Preservation, 2012
Thin-layer drying of high-moisture faba beans with initial moisture content of 4.39 (d.b.) in fixed and semi-fluidized bed was studied. Air temperatures of 40, 50, 60 and 70C at fixed and semi-fluidized bed conditions were applied. Statistical indices showed that the Aghbashlo et al. model was the best for prediction of faba bean-drying kinetics. Moisture diffusivity values for the first and second falling rate drying were between 3.04 ¥ 10-9-9.62 ¥ 10-9 m 2 /s and 6.32 ¥ 10-9-2.64 ¥ 10-8 m 2 /s, respectively. Maximum values of moisture diffusivity belonged to semi-fluidized bed condition. Activation energy values were calculated between 21.68 and 27.42 kJ/mol for temperature boundary of 40-70C, and drying conditions of fixed to semi-fluidized bed, respectively. Specific energy consumption values were computed in the range of 13.36 ¥ 10 6-64.30 ¥ 10 6 kJ/kg from 40 to 70C with drying condition of fixed and semi-fluidized bed, respectively. PRACTICAL APPLICATIONS The empirical equations of moisture diffusivity, activation energy and specific energy consumption are suggested to use in the computation of these property values of faba beans while the obtained equations are essential to compute the mass transfer and energy required during simulation of high-moisture faba bean drying. High-moisture drying curves were obtained in two falling periods. If empirical models of drying parameters in two falling periods are developed using experimental data of faba bean, the models developed can be used to more accurately predict the drying time and energy consumption using computer and can also be used to select the best operational point in the drying process and to more accurately to model and simulate the drying and storage of faba bean.
The drying of grains allows a safe storage until consumption, however inadequate drying operations with hot air turn the grains more susceptible to mechanical damages, The susceptibility to damages with immediate and latent effects caused by drying conditions, varies according to species, cultivar, air drying temperature, drying air flow, moisture content and drying rate. The objective of this work was to evaluate immediate and latent effects in the different drying conditions on physical integrity and cooking characteristics, of common bean grains (Phaseolus vulgaris), storage during 225 days in a conventional system. The work was accomplished in a pilot stationary dryer, with a perforated central cylinder and air axial flow, with nominal capacity for 120 kg. Nine operational conditions of stationary drying were used, with 3 air flow and 3 temperature levels, distributed as: a) air flow 2 m-3 min-1 m-2 , at 30 ºC; b) air flow 2 m-3 min-1 m-2 , at 45 ºC; c) air flow 2 m-3 min-1 m-2 , at 60ºC; d) air flow 6 m-3 min-1 m-2 , at 30ºC; e) air flow 6 m-3 min-1 m-2 , at 45 ºC; f) air flow 6 m-3 min-1 m-2 , at 60 ºC; g) air flow 12 m-3 min-1 m-2 , at 30 ºC; h) air flow 12 m-3 min-1 m-2 , at 45ºC; i) air flow 12 m-3 min-1 m-2 , at 60 ºC. The results obtained show that drying temperatures above 45 ºC provoked more effects in the physical integrity of grains, in cooking time; the rupture of the bean tegument (band) it is more dependent of the drying drasticity than to wrinkle; cooking time increases with the time of storage, independent of the drying conditions used.
International Journal of Food Engineering, 2009
This article aims at determining thin-layer drying curves for grains of lima bean, variety olho-de-peixe and to predict them using diffusion models. Samples of lima bean (110.0 g) with initial moisture content of 66.0% (wet basis, wb) were dried at temperatures of 40.0, 50.0 and 60.0°C. The effective diffusivity of moisture was determined by analytical solutions of the mass diffusion equation (Ficks second law) with prescribed boundary condition for spherical, cylindrical, and infinite slab at each temperature. Comparison with the experimental data showed that the infinite slab with constant diffusivity predicted more accurately, but statistical indicators of the goodness of fit were not completely satisfactory. Thus, a model for the infinite slab with constant volume, moisture-dependent diffusivity and convective boundary condition was numerically integrated. This model was solved by the numerical method of finite volumes with fully implicit formulation. The values obtained for th...
2019
This research investigated the effects of drying on some selected engineering properties of soaked brown-speckled African yam bean seeds. The research was borne out of the fact that a number of process parameters like soaking time, drying, etc, have not been linked to the engineering properties of soaked brown-speckled African yam bean seeds and as a result, it becomes overwhelmingly important to investigate whether any such relationship exists between them. Freshly harvested brown-speckled African yam bean seeds purchased from the market were subjected to manual cleaning, soaking in water for 90minutes, 180minutes, 270 minutes, 360minutes, 450minutes and 540minutes and drying of the soaked samples at a fixed temperature of 60C for 5hours. For each process parameter, the engineering properties of the samples (brown-speckled African yam bean seeds) were taken and the data generated was plotted against soaking time. The variations observed in each process parameter as soaking time inc...
Journal of Food Technology, 2005
The effect of soaking pretreatments on the drying kinetics and rehydration characteristic of petai beans was studied. Samples of petai beans were pretreated in three different solutions i.e. sodium bisulfite, ascorbic acid and citric acid solutions and dried in dehumidifier dryer at the temperature range of 60-65 o C (140-150 o F) with the relative humidity below 20%. Petai beans that were pretreated before the drying process have a faster drying rate than the untreated samples. The samples pretreated with sodium bisulfite has the lowest final moisture ratio and from the comparison curve are seen that this pretreatment had the fastest drying process compared to all other pretreatments. The curves of drying kinetics were fitted to four semi-theoretical thin layer-drying models. Based on the coefficient of determination (R 2), the Page's model is the best model to describe the drying behavior of petai beans. A diffusion model was also used to explain the drying process. The moisture diffusity in petai beans during drying process was affected by the pretreatments. The diffusion coefficients (D eff) values for pretreated samples are greater than untreated samples under the same drying conditions. Samples pretreated with sodium bisulfite have the highest D eff value of 4.21 х 10-6 m 2 /s and the lowest is 1.61 х 10-6 m 2 /s for untreated samples. In observing the dried petai beans, samples with sodium bisulfite pretreatment always have the highest rehydration rate in every water temperatures (50 o C, 65 o C, 80 o C and 100 o C) and have significant difference in the confidence level of 95% to other pretreatments. Based on the rehydration rate analysis, the activation energy in the rehydration process was calculated using Arrhenius equation. The higher rehydration rate values from four temperatures of the dried samples rehydration, the lower the activation energy. The untreated dried samples which have the lowest rehydration rates have the highest activation energy in the rehydration process with the value of 15781.312 Joule/RC.
Journal of Agricultural Science and Technology B
The aim of this study was to model and validate a new concept of a silo-dryer-aerator for the drying of soybean seeds and determine the quality of the seeds in function of the air temperatures in the drying. Soybeans with water contents of 17% (w.b.) were dried and stored in a silo-dryer-aerator system that was designed with a drying chamber and four independent storage cells in the air drying temperatures at 30, 40 and 50 °C in silo-dryer-aerator. The drying in the air temperature at 30 °C in the cell C1 the diffusion approximation model was the one that best fit the data, in the cell C2 the Newton model prevailed and in the cells C3 and C4 the Midilli model. In the drying with air temperature of 40 °C in the cell C1 the Page model was the one that better adjusted the data, whereas in the cell C2 the model of diffusion approximation determined the best fit, while in the cells C3 and C4 the Page model obtained better fit. In the drying with air temperature of 50 °C in the cells C1, C2, C3 and C4 the logarithm model was the one that best represented the fit of the data. The increase in the drying air temperature to 50 °C decreased the quality of soybeans seeds. In the upper and middle part of the cells there was an increase in electrical conductivity (140.02 μS/cm/g) and germination (53%) compared with the lower dryer position.
Modeling Kinetic Parameters for Thin Layer Drying of Beans
2019
The removal of a liquid from a solid by evaporation is known as the process of drying. It can also be termed the reduction or loss of moisture content. Preservation of nutritive values and extension of the shelf life of foods are reasons why drying is important. The process of drying takes place under optimum operating conditions and efficient drying rate. This research work aimed at determining the kinetic parameters for thin-layer drying of beans under constant drying conditions necessary for the design of industrial dryer. An experimental work was carried out using an oven drying method which observed the drying of beans to be in the falling rate periods between 45oC to 65oC. The rate of drying was found to have a direct relationship with moisture content and temperature but an inverse relationship with time. The experimental data for beans could fairly be predicted by the Page equation. The values of A and B from the Page equation were found to be functions of temperature rather than mere constants as were used in the model and these are for A between 8.41E-05 and 2.4E-03 for the given temperatures while for B it was between 0.668 and 0.966. Temperature, therefore, is an important parameter to be manipulated in any dryer design especially for hygroscopic grains like beans.
International research journal of engineering, IT & scientific research
Cowpea has a high protein value but contains anti-nutritional substances so that the germination process is required. Cowpea sprouts can be processed into flour which is then used as raw material for various processed food products such as instant porridge. This study aimed to examine the chemical and physical characteristics of cowpea sprouted flour due to temperature treatment and drying time. This study used a completely randomized design with a factorial pattern with two treatment factors, namely temperature consisting of 3 levels (50oC, 60oC and 70°C) and drying time factor consisting of 12, 14 and 16 hours. The data obtained were analyzed using variance, if it had a significant effect (P<0.05) followed by the Least Significant Difference (LSD) test. The results showed that the temperature treatment of 70oC and drying time of 16 hours was the best treatment which produced cowpea sprouts flour with a water content of 2.51%, ash content of 4.93%, protein content of 24.52%, fat...