Articles techniques et présentations

Mung bean is a good source of protein, vitamins, certain minerals and antioxidant compounds for the vegetarian population of the country. During storage, high moisture content of mung bean leads to the maximum quality and quantity losses due to the growth of fungus and insects. Thus drying of mung bean grains is an important postharvest operation to increase the shelf life of mung bean. Infrared drying of grains has shown advantages over the conventional drying due to its short drying time. In the present study, a model is developed for the mung bean under infrared radiation. COMSOL Multiphysics software is used to study the temperature profile and the moisture change over a period of time and was compared with the experimental results.