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

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

• mung bean
• micro sprout
• energy consumption
• optimization method

Maş Fasulyesi Filizlerinin Mikrodalgada Kurutulması Sürecinde Kurutma Kinetiği, Renk Değişimi, Enerji Tüketimi ve Matematiksel Modelleme Yöntemlerinin Karşılaştırmalı Analizi

Abstract

Maş fasulyesi mikro filizleri, beş farklı mikrodalga güç yoğunluğunda kurutularak nem içeriği %84,4’ten %5,1’e (kuru bazda) düşürülmüştür. Güç arttıkça kuruma süresi %46 oranına kadar azalmış, ancak 14,4 Wg⁻¹’in üzerinde bu azalış sınırlı kalmış maksimum kuruma hızı ise 18 Wg⁻¹’de 8,7 g/dakikaya ulaşmıştır. Kuruma eğrileri, örnek özelliklerine bağlı olarak hızlı bir başlangıçtaki nem kaybını, ardından daha yavaş bir kuruma sürecini göstermiştir. On dört ince tabaka kurutma modeli değerlendirilmiş; Kulcu modeli sürekli olarak en iyi uyumu sağlamış (R² 0,9998’e kadar, RMSE 0,0036’ya kadar düşmüştür), ardından Midilli ve Jena-Das modelleri gelmiştir. Optimizasyon teknikleri güce göre farklılık göstermiş; düşük güçlerde Pattern Search daha etkili olurken, yüksek güçlerde Nelder-Mead daha iyi sonuç vermiştir. Hata oranları çoğunlukla %3’ün altında kalmış, özellikle kritik kuruma aşamalarında düşük seviyelerde seyretmiştir. En uygun kurutma koşulları, verimlilik ve enerji kullanımını 10,8–14,4 Wg⁻¹ aralığında dengelemiştir. Renk analizinde en büyük değişimler, en düşük (3,6 Wg⁻¹) ve en yüksek (18 Wg⁻¹) güçlerde gözlenmiş; güç arttıkça parlaklık azalmış, kırmızılık ise artmıştır. Kulcu modeli, kuruma davranışını öngörmede güvenilir bulunmuş ve endüstride geliştirilmiş kurutma sistemi tasarımlarına, kuruma süresi, enerji tüketimi ve ürün kalitesi arasında denge kurulmasına katkı sağlamıştır.

Keywords

• maş fasülyesi
• mikro filiz
• enerji tüketimi
• optimizasyon yöntemi

References

1. Agrawal, Y. C., & Singh, R. P. (1977). Thin layer drying studies on short grain rough rice. ASAE Paper No. 3531, ASAE, St. Joseph, MI.
2. Akpınar, E. K., Biçer, Y., & Çetinkaya, F. (2006). Modeling of thin layer drying of parsley leaves in a convective dryer and under open sun. Journal of Food Engineering, 75, 308–315. https://doi.org/10.1016/j.jfoodeng.2005.04.018
3. Alibaş Özkan, B., Akbudak, N., & Akbudak, B. (2007). Microwave drying characteristics of spinach. Journal of Food Engineering, 78(2), 577–583. https://doi.org/10.1016/j.jfoodeng.2005.10.026
4. Alibaş, İ. (2012). Microwave drying of grapevine (Vitis vinifera L.) leaves and determination of some quality parameters. Journal of Agricultural Sciences, 18(1), 43–53. https://doi.org/10.1501/Tarimbil_0000001191
5. Alibaş, İ. (2012). Sıcak havayla kurutulan enginar (Cynara cardunculus L. var. scolymus) dilimlerinin kuruma eğrilerinin tanımlanmasında yeni bir modelin geliştirilmesi ve mevcut modellerle kıyaslanması. Uludağ Üniversitesi Ziraat Fakültesi Dergisi, 26(1), 49–62.
6. Aloo, S. O., Ofosu, F. K., Kilonzi, S. M., Shabbir, U., & Oh, D. H. (2021). Edible plant sprouts: Health benefits, trends, and opportunities for novel exploration. Nutrients, 13(8), 2882. https://doi.org/10.3390/nu13082882
7. Awulachew, M. T. (2022). A review to nutritional and health aspect of sprouted food. International Journal of Food Sciences and Nutrition, 10(7), 564–568.
8. Ayensu, A. (1997). Dehydration of food crops using a solar dryer with convective heat flow. Solar Energy, 59(4–6), 121–126. https://doi.org/10.1016/S0038-092X(96)00130-2

9. Bertsimas, D., & Tsitsiklis, J. (1993). Simulated annealing. Statistical Science, 8(1), 10–15. https://doi.org/10.1214/ss/1177011077
10. Chen, S.-L., Breene, W., & Schowalter, C. (1987). Effects of growth regulators on yield and quality of mungbean sprouts grown in an automatically controlled chamber. Journal of Food Processing and Preservation, 11(4), 251–263. https://doi.org/10.1111/j.1745-4557.1987.tb00814.x
11. Çulal Kılıç, H., Karaman, R., Demirkurt, A., Daloğlu, Ş. (2022). Maş fasulyesi (Vigna radiata L.) tohumlarında fasulye adi mozayik virüsü’nün serolojik ve moleküler yöntemler ile belirlenmesi. Akademik Ziraat Dergisi, 11(1), 125-130. https://doi.org/10.29278/azd.952259
12. Demir, V., Günhan, T., & Yağcıoğlu, A. K. (2007). Mathematical modelling of convection drying of green table olives. Biosystems Engineering, 98, 47–53. https://doi.org/10.1016/j.biosystemseng.2007.06.011
13. Gan, R. Y., Lui, W. Y., Chan, C. L., & Corke, H. (2017). Hot air drying induces browning and enhances phenolic content and antioxidant capacity in mung bean (Vigna radiata L.) sprouts. Journal of Food Processing and Preservation, 41(1), e12846. https://doi.org/10.1111/jfpp.12846
14. Gan, R. Y., Lui, W. Y., Chan, C. L., & Corke, H. (2017). Hot air drying induces browning and enhances phenolic content and antioxidant capacity in mung bean (Vigna radiata L.) sprouts. Journal of food processing and preservation, 41(1), e12846. https://doi:10.1111/jfpp.12846
15. Ghani, M., Kulkarni, K. P., Song, J. T., Shannon, J. G., & Lee, J. D. (2016). Soybean sprouts: A review of nutrient composition, health benefits and genetic variation. Plant Breeding and Biotechnology, 4(4), 398–412. https://doi.org/10.9787/PBB.2016.4.4.398
16. Gunasekaran, S. (1999). Pulsed microwave-vacuum drying of food materials. Drying Technology, 17(3), 395–412. https://doi.org/10.1080/07373939908917542
17. Guo, J., Zheng, L., & Li, Z. (2021). Microwave drying behavior, energy consumption, and mathematical modeling of sewage sludge in a novel pilot-scale microwave drying system. Science of The Total Environment, 777, 146109. https://doi.org/10.1016/j.scitotenv.2021.146109
18. Helton, J. C., & Davis, F. J. (2003). Latin hypercube sampling and the propagation of uncertainty in analyses of complex systems. Reliability Engineering & System Safety, 81(1), 23–69. https://doi.org/10.1016/S0951-8320(03)00058-9
19. Hooke, R., & Jeeves, T. A. (1961). “Direct search” solution of numerical and statistical problems. Journal of the ACM, 8(2), 212–229. https://doi.org/10.1145/321062.321069
20. Huang, P.-H., Cheng, Y.-T., Chan, Y.-J., Lu, W.-C., & Li, P.-H. (2022). Effect of Heat Treatment on Nutritional and Chromatic Properties of Mung Bean (Vigna radiata L.). Agronomy, 12(6), 1365. https://doi.org/10.3390/agronomy1206136
21. Iman, R. L., & Conover, W. J. (1980). Small sample sensitivity analysis techniques for computer models, with an application to risk assessment. Communications in Statistics - Theory and Methods, 9(17), 1749–1842. https://doi.org/10.1080/03610928008827996
22. Jena, S., & Das, H. (2007). Modelling for vacuum drying characteristics of coconut presscake. Journal of Food Engineering, 79, 92–99. https://doi.org/10.1016/j.jfoodeng.2006.01.032
23. Kirkpatrick, S., Gelatt Jr., C. D., & Vecchi, M. P. (1983). Optimization by simulated annealing. Science, 220(4598), 671–680. https://doi.org/10.1126/science.220.4598.671
24. Külcü, R., Karaaslan, S., & Varol, H. T. (2024). Microwave-assisted foam mat drying of pumpkin pulp and development of a new drying model. Journal of Scientific and Engineering Research, 11(3), 81–94. http://dx.doi.org/10.5281/zenodo.12750262
25. Lagarias, J. C., Reeds, J. A., Wright, M. H., & Wright, P. E. (1998). Convergence properties of the Nelder-Mead simplex method in low dimensions. SIAM Journal on Optimization, 9(1), 112–147. https://doi.org/10.1137/S1052623496303470
26. Lewis, R. M., Torczon, V., & Trosset, M. W. (2000). Direct search methods: Then and now. Journal of Computational and Applied Mathematics, 124(1–2), 191–207. https://doi.org/10.1016/S0377-0427(00)00423-4
27. Maqbool, Z., Khalid, W., Mahum, Khan, A., Azmat, M., Sehrish, A., Zia, S., Koraqi, H., Al-Farga, A., Aqlan, F., & Khan, K. A. (2024). Cereal sprout‐based food products: Industrial application, novel extraction, consumer acceptance, antioxidant potential, sensory evaluation, and health perspective. Food Science & Nutrition, 12(2), 707–721. https://doi.org/10.1002/fsn3.3830
28. Maskan, M. (2001). Kinetics of colour change of kiwifruits during hot air and microwave drying. Journal of Food Engineering, 48(2), 169–175. https://doi.org/10.1016/S0260-8774(00)00154-0
29. McKay, M. D., Beckman, R. J., & Conover, W. J. (1979). A comparison of three methods for selecting values of input variables in the analysis of output from a computer code. Technometrics, 21(2), 239–245. https://doi.org/10.2307/1268522
30. Nelder, J. A., & Mead, R. (1965). A simplex method for function minimization. The Computer Journal, 7(4), 308–313. https://doi.org/10.1093/comjnl/7.4.308
31. Radoiu, M. (2020). Microwave drying process scale-up. Chemical Engineering and Processing - Process Intensification, 155, 108088. https://doi.org/10.1016/j.cep.2020.108088
32. Sacilik, K., & Elicin, A. K. (2006). The thin layer drying characteristics of organic apple slices. Journal of Food Engineering, 73, 281–289. https://doi.org/10.1016/j.jfoodeng.2005.03.024
33. Salehi, F. (2024). Microwave pretreatment of sprouted mung beans before hot-air and infrared drying process. Innovative Food Technologies, 11(3), 182-197. https://doi.org/10.22104/ift.2024.6635.2164
34. Sarjerao, L. S. K., Kashyap, P., & Sharma, P. (2022). Effect of drying techniques on drying kinetics, antioxidant capacity, structural, and thermal characteristics of germinated mung beans (Vigna radiata). Journal of Food Process Engineering, 45(11), e14155. https://doi.org/10.1111/jfpe.14155
35. Sedani, S. R., Pardeshi, I. L., & Dorkar, A. R. (2021). Study on the effect of stepwise decreasing microwave power drying (SDMPD) of moth bean sprouts on its quality. Legume Science, 3(4), e84. https://doi.org/10.1002/leg3.84
36. Sharaf-Elden, Y. I., Blaisdell, J. L., & Hamdy, M. Y. (1980). A model for ear corn drying. Transactions of the ASAE, 5, 1261–1265. https://doi.org/10.13031/2013.34757
37. Soysal, Y. (2004). Microwave drying characteristics of parsley. Biosystems Engineering, 89(2), 167–173. https://doi.org/10.1016/j.biosystemseng.2004.07.008
38. Süslü, A., & Külcü, R. (2024). Kurutma modelleri için ATATEK-Drying yazılımının geliştirilmesi. Akademia Doğa ve İnsan Bilimleri Dergisi, 10(1), 51–61.
39. Toğrul, İ. T., & Pehlivan, D. (2003). Modeling of drying kinetics of single apricot. Journal of Food Engineering, 58, 23–32. https://doi.org/10.1016/S0260-8774(02)00329-1
40. Varol, H. T., Karaaslan, S., Külcü, R., & Sivri, D. S. (2024). Microwave-assisted foam mat drying of kumquat puree and investigation of some parameters. BIO Web of Conferences, 85, 01029. https://doi.org/10.1051/bioconf/20248501029
41. Verma, L. R., Bucklin, R. A., Endan, J. B., & Wratten, F. T. (1985). Effects of drying air parameters on rice drying models. Transactions of the ASAE, 28, 296–301. https://doi.org/10.13031/2013.32245
42. White, G. M., Bridges, T. C., Loewer, O. J., & Ross, I. J. (1981). Thin layer drying model for soybeans. Transactions of the ASAE, 24, 1643. https://doi.org/10.13031/2013.34506
43. Wojdyło, A., Nowicka, P., Tkacz, K., & Turkiewicz, I. P. (2020). Sprouts vs. microgreens as novel functional foods: Variation of nutritional and phytochemical profiles and their in vitro bioactive properties. Molecules, 25(20), 4648. https://doi.org/10.3390/molecules25204648
44. Yaldız, O., Ertekin, C., & Uzun, H. İ. (2001). Mathematical modelling of thin layer solar drying of Sultana grapes. Energy, 26, 457–465. https://doi.org/10.1016/S0360-5442(01)00018-4
45. Yilmaz, P., Demirhan, E., & Özbek, B. (2021). Microwave drying effect on drying characteristic and energy consumption of Ficus carica Linn leaves. Journal of Food Process Engineering, 44(10), e13831. https://doi.org/10.1111/jfpe.13831