Shape and size of mung beans during drying¹

Forma e tamanho dos grãos de feijão mungo durante a secagem

ABSTRACT

This study investigates the impact of drying on the shape and size of mung beans (Vigna radiata L.), which are well-regarded for their nutritional, medicinal, and agronomic benefits. Understanding their physical properties at varying moisture levels is crucial for improving agricultural practices from planting through post-harvest. Initially harvested at about 27% moisture content (wet basis, wb), the beans were air-dried naturally to approximately 9% moisture content (wb). The analysis involved measuring the orthogonal axes, length, width, and thickness of 30 representative beans. Parameters such as circularity, sphericity, volume, surface area, projected area, surface-to-volume ratio, and geometric diameter were calculated based on these measurements. Findings indicate that drying reduces the size of mung beans but maintains their circular and spherical shape. The length and width diminish more than the thickness. As drying progresses, the surface-to-volume ratio increases, while the projected area, surface area, and geometric diameter decrease.

Key words:
Vigna radiata L.; physical properties; sphericity index

RESUMO

Objetivou-se com esta pesquisa determinar e avaliar o comportamento da forma e do tamanho do feijão mungo durante a secagem. O feijão mungo tem sido destaque no meio científico e agronômico devido suas propriedades nutricionais, medicinais e produtivas, e o conhecimento de suas propriedades físicas em diferentes teores de água é fundamental para otimização dos processos de plantio, colheita e pós-colheita. Os grãos foram colhidos com o teor de água de aproximadamente 27% (base úmida, bu), e posteriormente submetidos à secagem artificial com ventilação natural, até atingirem o teor de água de aproximadamente 9% (bu). Ao longo do processo de secagem a forma e o tamanho dos grãos foram avaliados mediante determinação dos eixos ortogonais, comprimento, largura e espessura em 30 grãos por repetição. De posse desses dados foram calculados a circularidade, esfericidade, volume, área superficial, área projetada, relação superfície-volume e diâmetro geométrico. A secagem reduz o tamanho dos grãos de feijão mungo, sem alterar de maneira expressiva a sua forma, que pode ser considerada circular e esférica. O comprimento e a largura dos grãos se reduzem em proporção maior que à espessura. A relação superfície/volume aumenta com a secagem, e a área projetada, área superficial e diâmetro geométrico diminuem.

Palavras-chave:
Vigna radiata L.; propriedades físicas; índice de esfericidade

HIGHLIGHTS:

The high sphericity index of mung beans aids their separation and classification.

Reducing moisture content enhances cotyledon separation.

Moisture content significantly affects the physical properties of mung beans.

Introduction

Pulses, often referred to as dried legumes, are highly valued for their protein content, which is two to three times greater than that found in cereals (Sinha et al., 2020). Among various beans, mung bean (Vigna radiata L.) stands out and has captured the interest of researchers and producers globally. This legume thrives in warm temperate regions and tolerates the challenging conditions of arid and semi-arid environments (Huppertz et al., 2023). Asia dominates mung bean production, contributing 90% of the global output, with India alone responsible for about half of this total (Pereira et al., 2019). In Brazil, where production is still emerging, about 95% of the crop is exported, primarily from the state of Mato Grosso (Favero et al., 2021).

Mung beans are not only rich in carbohydrates and proteins but also fats, vitamins, fibers, and essential minerals such as sodium, potassium, iron, and calcium (Ullah et al., 2014). They are also recognized for their potential health benefits in complementary and alternative medicine (Ganesan & Xu, 2018).

Despite its longstanding cultivation in Brazil (Abud et al., 2022; Noleto et al., 2023), research on the physical properties of mung beans, which are critical for designing post-harvest processing equipment, is lacking (Dhurve & Arora, 2022; Silva et al., 2022). Understanding these properties, including linear dimensions for modeling drying, heating, and cooling processes (Dhurve & Arora, 2022), as well as size (surface area, projected area, and volume) and shape (circularity and sphericity) essential for peeling processes (Sirisomboon et al., 2007), is crucial.

Physical traits are influenced by genetic factors, growing conditions, and post-harvest processes, with drying notably altering the shape and size of the product (Siqueira et al., 2012). This study aims to investigate and analyze the impact of drying on the shape and size of mung beans.

Material and Methods

Mung beans (Vigna radiata L. R. Wilczek), of the ‘Australiano’ cultivar, were harvested in the experimental area of the Federal University of Grande Dourados (22° 11’ 58’’ S; 54° 56’ 17’’ W and altitude of 430 m), located in Dourados city, Mato Grosso do Sul state, Brazil. The beans were harvested with an initial moisture content of approximately 27% (wet basis, wb). The harvesting, threshing, and separation of impurities were all conducted manually.

Drying occurred artificially using natural ventilation at a temperature of 27.74 ± 1.05 ºC and relative air humidity of 31.60 ± 7.13%, between the 13th and 14th of December 2022. The beans were sun-dried until they reached a moisture content (MC) of approximately 9% (wb). Moisture contents measured during the drying process included 27.03, 21.29, 19.23, 17.20, 15.12, 13.05, 10.94, and 8.93% (wb), based on previous studies of volumetric shrinkage and considerations of harvest moisture content and safe storage (Lima et al., 2021; Coradi et al., 2016).

The volume of the beans was calculated using Eq. 1 (Mohsenin, 1986). Bean dimensions length, width, and thickness were measured using a digital caliper with 0.01 mm resolution.

$$V_g=\frac{\pi \times A\times B\times C}{6}$$ (1)

Where:

V_g - bean volume (mm³);

A - bean length (mm);

B - bean width (mm); and,

C - bean thickness (mm).

The shape of mung beans, characterized by sphericity and circularity, was determined from the orthogonal axes, averaging measurements from 30 beans used as replicates, with four replicates for each moisture content condition.

Sphericity (S_ph) was determined according to Eq. 2 (Mohsenin, 1986).

$$S_{ph}=\frac{\sqrt[3]{A\times B\times C}}{A}\times 100$$ (2)

Sphericity index (φs) was calculated using Eq. 3 (Bayram, 2005).

$${\phi }_s=\frac{\Sigma {\left(D_i-D_{eq}\right)}^2}{{\left(D_{eq}\times N\right)}^2}$$ (3)

Where:

φ_s - sphericity index;

D_i - mean of the dimensions of orthogonal axes (mm);

D_eq - equivalent diameter (mm); and,

N - number of measurements.

The equivalent diameter D_eq of beans was determined by the volume (V_g), through Eq. 4:

$$D_{eq}=\sqrt[3]{V_g\times \frac{6}{\pi }}$$ (4)

Circularity (C_c) of beans in natural repose position was obtained by Eq. 5:

$$C_c=\frac{B}{A}\times 100$$ (5)

Surface area (S) (mm²) was estimated by analogizing to a sphere with the same mean geometric diameter, using Eq. 6 (Tunde-Akintunde & Akintunde, 2004).

$$S=\pi D_g$$ (6)

According to Mohsenin (1986) Eq. 7:

$$D_g=\sqrt[3]{A\times B\times C}$$ (7)

Where:

D_g - mean geometric diameter (mm).

The projected area (Ap) (mm²) of the beans was determined using Eq. 8:

$$A_p=\frac{\pi AB}{4}$$ (8)

Surface-to-volume ratio (SV) was calculated using Eq. 9:

$$SV=\frac{S}{V_g}$$ (9)

To examine changes during drying, cross-section observations were made of the beans to assess the degree of cotyledon separation.

Data analysis included variance analysis and regression at a significance level of p ≤ 0.05.

Results and Discussion

The mean values of length, width, and thickness of mung beans tended to decrease during drying (Figure 1). Length showed the greatest reduction (6.94%), followed by width (5.67%) and thickness (3.18%).

Figure 1
Mean values of the orthogonal axes of mung beans as a function of moisture contents

Although thickness decreased, it was the only orthogonal axis that displayed a quadratic behavior. Thickness values initially increased at the beginning of drying and then decreased from a moisture content of 17% (wb), eventually becoming greater than the width during drying. This behavior may be linked to the contraction and separation of cotyledons, leading to the formation of an empty space inside the bean (Figures 2A-H).

Figure 2
Cross sections of mung beans with moisture contents of 29 (A), 23.94 (B), 22 (C), 20 (D), 18 (E), 16 (F), 14 (G), and 12% (H)

The separation of cotyledons has also been observed in other agricultural products, such as peanuts (Araujo et al., 2014) and fava beans (Silveira et al., 2019). This phenomenon is related to changes in the intergranular porosity, which is a crucial factor in bean processing. Silveira et al. (2019) also reported a reduction in unit mass and volume, associating this behavior with the irregularity of agricultural products and the volumetric contraction that occurs as cotyledons separate during drying.

The reduction in the orthogonal axes led to a 12.6% reduction in volume (Figure 3). Volumetric contraction associated with moisture content is commonly reported in the scientific literature (Siqueira et al., 2013; Benestante et al., 2023). This contraction is important during drying because it helps predict the reduction in the volume occupied by the bean mass as moisture content decreases (Quequeto et al., 2018).

Figure 3
Mean volume of mung beans as a function of moisture contents

The intensity of this contraction depends on the product’s shape, the presence of peel and tegument, and their composition. Each product has unique characteristics in terms of shape and chemical composition, causing them to behave differently during drying (Siqueira et al., 2012). Ratti (1994) also notes that changes during drying depend on the sample structure and the type of product.

The circularity of mung beans showed minimal change, increasing from 78.31% at the initial moisture content to 79.08% at the final moisture content (Figure 4). This behavior is like that observed in soybean seeds (Hauth et al., 2018). The beans became slightly more spherical during drying, with a variation of less than 2% (Figure 4A). Estimated values ranged from 84.63 to 86.14% across the studied moisture content range, indicating that the beans are spherical (Garnayak et al., 2008). John & Ifeyinwa (2023) found sphericity values ranging from 69.4 to 88.3% when studying different mung bean varieties and locations in Nigeria.

Figure 4
Mean circularity and sphericity of mung beans (A) and sphericity index of mung beans (B) at different moisture contents

Figure 4B shows the sphericity index of mung beans during drying. The closer the values are to zero, the more spherical the beans are. The mean sphericity index was 1.65 × 10⁻⁵, with no significant trend observed across the moisture content range. Therefore, the sphericity index of mung beans did not change significantly during drying, confirming the behavior shown in Figure 4B. This consistency allows for the design of separators or classifiers based on the same principle, varying only the degree of perforation, since the product tends to contract as moisture content decreases (Akhmadiev et al., 2020).

The sphericity index allows for the comparison of various products. Bayram (2005) calculated the similarity of beans such as wheat, lentils, and chickpeas to a perfect sphere, finding that chickpeas were the most spherical with an index of 2.40 × 10⁻³. Therefore, mung beans can be considered more spherical than many other agricultural products, facilitating their separation and classification in the bean processing chain.

Surface area values decreased linearly as the moisture content of mung beans decreased (Figure 5A), ranging from 36.08 to 32.03 mm². Similarly, Gomes et al. (2018) observed a reduction in surface area as moisture content decreased in cowpea seeds. This behavior results from the volumetric contraction of the product during drying (Costa Júnior et al., 2021).

Figure 5
Mean values of surface area (A), projected area (B), surface-to-volume ratio (C), and geometric diameter (D) of mung beans as a function of moisture content

The projected area of mung beans decreased by 11.9% as moisture content dropped from 27.03 to 8.93% (wb), a trend satisfactorily represented by a linear regression model (Figure 5B). Similar behavior has been observed in jatropha (Siqueira et al., 2013), common beans (Jesus et al., 2013), pumpkin seeds (Costa Júnior et al., 2021), and lemon seeds (Benestante et al., 2023).

The surface-to-volume ratio increased as moisture content decreased, which can be explained by the greater reduction in bean volume compared to surface area (Figure 5C). This relationship is further evidenced by the reduction rates relative to moisture content during drying, 0.81 for volume and 0.22 for surface area (Figures 3 and 5A).

The estimated mean values increased by approximately 1.4% across the studied moisture content range. Araujo et al. (2014) reported related results for peanut seeds. A higher surface-to-volume ratio facilitates heat and mass transfer (Mendes et al., 2016). However, it is important to note that the highest values are associated with the driest product. Although it is easier to remove water from a geometric perspective, this must be considered alongside the binding energy of the water with the material, which tends to increase as drying progresses. According to Siqueira et al. (2024), the drying rate decreases over time as the internal transfer of water vapor to the product’s surface does not keep pace with the evaporation rate.

A decrease of approximately 4.1% was observed in the geometric diameter (Figure 5D). This behavior was expected because this property is directly correlated with volume, which also decreased (Figure 3). The smaller reduction in geometric diameter relative to volume may be related to the behavior of thickness, which did not decrease linearly due to the separation of cotyledons.

Conclusions

1. Drying reduced the size of mung beans without significantly altering their shape, which remained circular and spherical.

2. The length and width of the beans decreased more than the thickness.

3. The surface-to-volume ratio increased during drying, while the projected area, surface area, and geometric diameter all decreased.

Acknowledgments

To the National Council for Scientific and Technological Development (CNPq), the Coordination for the Improvement of Higher Education Personnel (CAPES), and the Federal University of Grande Dourados (UFGD) for the support to this study.

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• ¹ Research developed at Universidade Federal da Grande Dourados, Laboratório de Processos Pós-colheita, Dourados, MS, Brazil

Supplementary documents

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Edited by

Editors: Ítalo Herbet Lucena Cavalcante & Carlos Alberto Vieira de Azevedo

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Publication Dates

• Publication in this collection
  04 Nov 2024
• Date of issue
  Mar 2025

History

• Received
  18 Dec 2023
• Accepted
  16 Sept 2024
• Published
  30 Sept 2024