Seeds, which are high in protein and essential nutrients, must go through a hydration process before consumption. The ability to rapidly increase water absorption can significantly reduce the soaking time as well as the amount of energy needed for cooking seeds. Many studies in the literature employ high-power (102 W) low-frequency (104 Hz) ultrasound; although their results are very promising where more than 100% increase in water content can be obtained between the treated and untreated seeds, the high-power and low-frequency ultrasound often causes acoustic cavitation under high intensity, which can severely disrupt the cell walls and damage the seeds. In our study, however, we demonstrate that treating the seeds via a miniature surface acoustic wave device, which operates at low-power (100 W) and high-frequency (107 Hz) range, gives rise to a higher water absorption rate without the acoustic cavitations. By comparing the water content between the treated and untreated seeds, an increase of up to 2600% (for chickpeas) and 6350% (for mung bean) can be obtained after 60 min. A significantly higher water absorption in mung beans can be attributed to the larger pore size when compared with the acoustic wavelength in water, enabling an efficient transmission of acoustic wave inside the pores. Our results also indicate that the germination time can be reduced by half for treated seeds as compared to the untreated seeds.
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