Enhancing mung bean hydration using the ultrasound technology: description of mechanisms and impact on its germination and main components

@inproceedings{Miano2016EnhancingMB,
  title={Enhancing mung bean hydration using the ultrasound technology: description of mechanisms and impact on its germination and main components},
  author={Alberto C Miano and J{\'e}ssica da Costa Pereira and Nanci Castanha and Manoel D. Matta Junior and Pedro Esteves Duarte Augusto},
  booktitle={Scientific reports},
  year={2016}
}
The ultrasound technology was successfully used to improve the mass transfer processes on food. However, the study of this technology on the grain hydration and on its main components properties was still not appropriately described. This work studied the application of the ultrasound technology on the hydration process of mung beans (Vigna radiata). This grain showed sigmoidal hydration behavior with a specific water entrance pathway. The ultrasound reduced ~25% of the hydration process time… CONTINUE READING
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