Effect of Ultrasound and Microwave Pretreatment on Soaking and Drying Behavior of Kidney Beans (Phaseolus vulgaris L.): Kinetics and Physical Attributes.
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| Title: | Effect of Ultrasound and Microwave Pretreatment on Soaking and Drying Behavior of Kidney Beans (Phaseolus vulgaris L.): Kinetics and Physical Attributes. |
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| Authors: | Sonowal, Dhiraj1 (AUTHOR), Buragohain, Pranchuraj1 (AUTHOR), Srivastava, Prashant Kumar1 (AUTHOR), Sit, Nandan1 (AUTHOR) nandansit@yahoo.co.in |
| Source: | Journal of Food Process Engineering. Mar2026, Vol. 49 Issue 3, p1-15. 15p. |
| Subjects: | Ultrasonics, Mass transfer kinetics, Cooking, Drying apparatus, Kidney bean, Mass transfer, Surface properties |
| Abstract: | The aim of this study is to assess the impact of ultrasound (US) and microwave (MW) pretreatments on the soaking behavior of kidney beans (Phaseolus vulgaris L.), as well as their effects on drying kinetics, mass transfer parameters at 45°C, 55°C, and 65°C, and associated physical properties. Although both technologies have been studied separately, limited work has compared their effects on hydration–drying behavior in kidney beans, creating a gap this study addresses. The Weibull model was effectively predicting the soaking kinetics as evidenced by high R2 values (0.99675–0.99926) and low RMSE (0.01967–0.00883) for both treated and untreated samples. Enhanced soaking methods led to higher water absorption and increased sphericity and surface area, indicating quicker and more uniform hydration. The logarithmic thin‐layer model was the best for predicting drying behavior as it had the highest R2 (0.99472) and the lowest RMSE (0.01099). The ultrasound‐treated seeds were the fastest in soaking and drying, which can be attributed to the microstructural changes induced by cavitation. Moisture diffusivity increased with temperature, and it was within the ranges of 7.63 × 10−9 to 1.91 × 10−8 m2/s (microwave), 6.66 × 10−9 to 1.33 × 10−8 m2/s (ultrasound), and 3.24 × 10−9 to 9.72 × 10−9 m2/s (untreated). The color quality was effectively influenced by pretreatments and drying. A darkening effect was observed in microwave soaking (lower L*, higher ∆E*), whereas the brightness was retained by the ultrasound. PCA separated the treatments, associating the ultrasound with improved hydration, stability, quicker drying, and color retention, which is in line with enhanced drying efficiency, nutrient preservation, and scalable kidney bean processing. [ABSTRACT FROM AUTHOR] |
| Copyright of Journal of Food Process Engineering is the property of Wiley-Blackwell and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.) | |
| Database: | Engineering Source |
| FullText | Text: Availability: 0 |
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| Header | DbId: egs DbLabel: Engineering Source An: 192555615 AccessLevel: 6 PubType: Academic Journal PubTypeId: academicJournal PreciseRelevancyScore: 0 |
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| Items | – Name: Title Label: Title Group: Ti Data: Effect of Ultrasound and Microwave Pretreatment on Soaking and Drying Behavior of Kidney Beans (Phaseolus vulgaris L.): Kinetics and Physical Attributes. – Name: Author Label: Authors Group: Au Data: <searchLink fieldCode="AR" term="%22Sonowal%2C+Dhiraj%22">Sonowal, Dhiraj</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Buragohain%2C+Pranchuraj%22">Buragohain, Pranchuraj</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Srivastava%2C+Prashant+Kumar%22">Srivastava, Prashant Kumar</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Sit%2C+Nandan%22">Sit, Nandan</searchLink><relatesTo>1</relatesTo> (AUTHOR)<i> nandansit@yahoo.co.in</i> – Name: TitleSource Label: Source Group: Src Data: <searchLink fieldCode="JN" term="%22Journal+of+Food+Process+Engineering%22">Journal of Food Process Engineering</searchLink>. Mar2026, Vol. 49 Issue 3, p1-15. 15p. – Name: Subject Label: Subjects Group: Su Data: <searchLink fieldCode="DE" term="%22Ultrasonics%22">Ultrasonics</searchLink><br /><searchLink fieldCode="DE" term="%22Mass+transfer+kinetics%22">Mass transfer kinetics</searchLink><br /><searchLink fieldCode="DE" term="%22Cooking%22">Cooking</searchLink><br /><searchLink fieldCode="DE" term="%22Drying+apparatus%22">Drying apparatus</searchLink><br /><searchLink fieldCode="DE" term="%22Kidney+bean%22">Kidney bean</searchLink><br /><searchLink fieldCode="DE" term="%22Mass+transfer%22">Mass transfer</searchLink><br /><searchLink fieldCode="DE" term="%22Surface+properties%22">Surface properties</searchLink> – Name: Abstract Label: Abstract Group: Ab Data: The aim of this study is to assess the impact of ultrasound (US) and microwave (MW) pretreatments on the soaking behavior of kidney beans (Phaseolus vulgaris L.), as well as their effects on drying kinetics, mass transfer parameters at 45°C, 55°C, and 65°C, and associated physical properties. Although both technologies have been studied separately, limited work has compared their effects on hydration–drying behavior in kidney beans, creating a gap this study addresses. The Weibull model was effectively predicting the soaking kinetics as evidenced by high R2 values (0.99675–0.99926) and low RMSE (0.01967–0.00883) for both treated and untreated samples. Enhanced soaking methods led to higher water absorption and increased sphericity and surface area, indicating quicker and more uniform hydration. The logarithmic thin‐layer model was the best for predicting drying behavior as it had the highest R2 (0.99472) and the lowest RMSE (0.01099). The ultrasound‐treated seeds were the fastest in soaking and drying, which can be attributed to the microstructural changes induced by cavitation. Moisture diffusivity increased with temperature, and it was within the ranges of 7.63 × 10−9 to 1.91 × 10−8 m2/s (microwave), 6.66 × 10−9 to 1.33 × 10−8 m2/s (ultrasound), and 3.24 × 10−9 to 9.72 × 10−9 m2/s (untreated). The color quality was effectively influenced by pretreatments and drying. A darkening effect was observed in microwave soaking (lower L*, higher ∆E*), whereas the brightness was retained by the ultrasound. PCA separated the treatments, associating the ultrasound with improved hydration, stability, quicker drying, and color retention, which is in line with enhanced drying efficiency, nutrient preservation, and scalable kidney bean processing. [ABSTRACT FROM AUTHOR] – Name: AbstractSuppliedCopyright Label: Group: Ab Data: <i>Copyright of Journal of Food Process Engineering is the property of Wiley-Blackwell and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.) |
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| RecordInfo | BibRecord: BibEntity: Identifiers: – Type: doi Value: 10.1111/jfpe.70422 Languages: – Code: eng Text: English PhysicalDescription: Pagination: PageCount: 15 StartPage: 1 Subjects: – SubjectFull: Ultrasonics Type: general – SubjectFull: Mass transfer kinetics Type: general – SubjectFull: Cooking Type: general – SubjectFull: Drying apparatus Type: general – SubjectFull: Kidney bean Type: general – SubjectFull: Mass transfer Type: general – SubjectFull: Surface properties Type: general Titles: – TitleFull: Effect of Ultrasound and Microwave Pretreatment on Soaking and Drying Behavior of Kidney Beans (Phaseolus vulgaris L.): Kinetics and Physical Attributes. Type: main BibRelationships: HasContributorRelationships: – PersonEntity: Name: NameFull: Sonowal, Dhiraj – PersonEntity: Name: NameFull: Buragohain, Pranchuraj – PersonEntity: Name: NameFull: Srivastava, Prashant Kumar – PersonEntity: Name: NameFull: Sit, Nandan IsPartOfRelationships: – BibEntity: Dates: – D: 01 M: 03 Text: Mar2026 Type: published Y: 2026 Identifiers: – Type: issn-print Value: 01458876 Numbering: – Type: volume Value: 49 – Type: issue Value: 3 Titles: – TitleFull: Journal of Food Process Engineering Type: main |
| ResultId | 1 |
