Figure 1. Drying kinetics of pre-cooked mung bean during (a) hot air and (b) microwave drying. (IMAGE)

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Figure 1. Drying kinetics of pre-cooked mung bean during (a) hot air and (b) microwave drying.

Caption

Note: H50, H70, and H90 represent hot air drying at 50, 70, and 90 °C, respectively; M60, M300, and M600 represent microwave treatment at 60, 300, and 600 W, respectively.

Credit

Food Materials Research

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