Investigation of effective parameters in drying process using hot air on some qualitative properties of common bean

Faba bean is a plant from the legumes (Fabaceae) family, and like other legumes, the protein of its pulse has two albumin and globulin components. Its high starch and digestible protein contents are two other reasons for its widespread cultivation. In this study, the effect of temperature at three levels (55, 65, 75°C) and hot-air speed at two levels (1 and 2 m/s) on qualitative and sensory properties of faba beans were investigated during drying process. Results showed that the highest protein content (3.21) belonged to the T2 treatment (drying at 55°C and 2 m/s). As for discoloration (ΔE), T1 (drying at 55°C and 1 m/s) with 27.66 had the lowest results. Moreover, the lowest drying time belonged to T6 (drying at 75°C and 2 m/s) with 29 minutes. The best model for drying and shrinkage were Page and Garzera, respectively. The highest shirinkage (15.2%) was in T5 (drying at 75°C and 1 m/s). According to results, the highest effective moisture diffusion coefficient 4.53 × 10-8 m2/s and the lowest activation energy 15.9 kJ/mol were reported in T6, respectively. In addition, T4 (drying at 65°C and 2 m/s) was the best treatment in all sensory properties. However, as there is no significant difference between some of treatment, Study findings suggest that T4 can be introduced as the best treatment.