Comparative Analysis of Drying Kinetics, Color Change, Energy Consumption, and Mathematical Modeling Methods in Microwave Drying of Mung Bean Sprouts

Authors : Recep Külcü, Ahmet Süslü, Sevil Karaaslan, Hürkan Tayfun Varol

Pages : 619-630

View : 103 | Download : 218

Publication Date : 2025-12-27

Article Type : Research Paper

Abstract :Mung bean micro sprouts were dried using five microwave power densities, reducing moisture content from 84.4% to 5.1% (dry basis). Drying time decreased by up to 46% as power increased, but improvements plateaued beyond 14.4 Wg-1. The maximum drying rate reached 8.7 g min-1 at 18 Wg-1. Drying curves showed a fast initial moisture loss followed by slower drying due to sample properties. Fourteen thin-layer drying models were evaluated; the Kulcu model consistently provided the best fit (R² up to 0.9998, RMSE as low as 0.0036), with Midilli and Jena-Das models ranking next. Optimization techniques varied by power: Pattern Search was more effective at lower powers, while Nelder-Mead performed better at higher powers. Error rates mostly stayed below 3%, especially during critical drying phases. Optimal drying conditions balanced efficiency and energy use around 10.8–14.4 Wg-1. Color analysis showed the greatest changes at the lowest (3.6 Wg-1) and highest (18 Wg-1) powers, with luminosity decreasing and redness increasing as power rose. The Kulcu model proved reliable for predicting drying behavior, supporting improved drying system design in industry, balancing drying time, energy consumption, and product quality.
Keywords : maş fasülyesi, mikro filiz, enerji tüketimi, optimizasyon yöntemi

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