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Abstract Sprouting is one of the most traditional methods used to decrease most of the antinutritional elements in legumes. The assistance of ultrasound appears to enhance the drying step of the sprouted legumes. The aim of this study was to examine the influence of ultrasound pretreatment and drying methods (hot‐air and infrared) on the drying time, mass transfer kinetic, effective moisture diffusivity (Deff), and rehydration ratio of sprouted mung beans. The ultrasound process (40 kHz and 150 W) was performed in an ultrasonic bath for 0, 5, 10, 15, and 20 min. The results showed that the ultrasonic pretreatment increased the moisture diffusion capacity (higher moisture loss) and reduced the drying time of sprouted mung beans. Also, the drying time of samples in the infrared dryer was significantly less than that in the hot‐air dryer (p |
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