Effect of drying method on rehydration of rapid cooking mungbean
This experiment studied hot air drying,microwave drying,air hot-microwave drying of three drying methods effect on rehydration of rapid cooking mungbean,and discussed the best drying conditions of three drying methods,obtain with the best drying method.The experimental results show that,air hot-microwave drying methods with the best rehydration effect,and the best drying conditions: rapid cooking mungbean of placed in 36 h sealed containers after 100 ℃ drying 30～40 min,reoccupy 462 W microwave drying 4 ～ 6 min,the form keep intact,internal organization structure keep loosen and porous,easily expand into the water,rehydration time about 9 min,rehydration rate 5.0.