Enhanced Quick-Cooking Red Beans: An Energy-Efficient Drying Method with Hot Air and Stepwise Microwave Techniques.

This research introduced an energy-efficient drying method combining hot-air drying with stepwise microwave heating for producing quick-cooking red beans. Crucial parameters such as the effective diffusivity coefficient (D), and specific energy consumption (SEC) were examined across varying conditions with the aim of optimizing the drying condition. The results showed that D and SEC varied in a range of 0.