Effect of drying temperature in a fluidized-bed dryer on germinated azuki red beans
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Abstract
Understanding the drying kinetics of sprouted azuki red beans in a fluidized-bed dryer is essential for balancing energy efficiency with preservation of their nutritional and health benefits. This study investigated the effects of the fluidized-bed dryer temperature on sprouted azuki red beans using shade drying as a baseline. The fluidized-bed dryer reduced the moisture content to 11–13% (wet basis) within 35 min, compared with 4,200 min for shade drying. Although the fluidized-bed dryer produced a darker product, it yielded superior bioactive properties, including total phenolic and flavonoid contents, radical scavenging capacity, and ferric ion-reducing antioxidant power. The most favorable bioactive properties and the lowest specific energy consumption were achieved at 150 °C because of the rapid drying rate. Among tested models, the logarithmic model provided the best fit to the observed drying behavior. These results highlight the efficiency of fluidized-bed dryers and will help food processing companies improve the energy efficiency of their drying processes while maintaining the product quality and antioxidant properties of sprouted azuki red beans.
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