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In this paper, we introduce the inverse exponentiated Lomax power series (IELoPS) class of distributions, obtained by compounding the inverse exponentiated Lomax and power series distributions. The IELoPS class contains some significant new flexible lifetime distributions that possess powerful physical explications applied in areas like industrial and biological studies. The IELoPS class comprises the inverse Lomax power series as a new subclass as well as several new flexible compounded lifetime distributions. For the proposed class, some characteristics and properties are derived such as hazard rate function, limiting behavior, quantile function, Lorenz and Bonferroni curves, mean residual life, mean inactivity time, and some measures of information. The methods of maximum likelihood and Bayesian estimations are used to estimate the model parameters of one optional model. The Bayesian estimators of parameters are discussed under squared error and linear exponential loss functions. The asymptotic confidence intervals, as well as Bayesian credible intervals, of parameters, are constructed. Simulations for a one-selective model, say inverse exponentiated Lomax Poisson (IELoP) distribution, are designed to assess and compare different estimates. Results of the study emphasized the merit of produced estimates. In addition, they appeared the superiority of Bayesian estimate under regarded priors compared to the corresponding maximum likelihood estimate. Finally, we examine medical and reliability data to demonstrate the applicability, flexibility, and usefulness of IELoP distribution. For the suggested two real data sets, the IELoP distribution fits better than Kumaraswamy–Weibull, Poisson–Lomax, Poisson inverse Lomax, Weibull–Lomax, Gumbel–Lomax, odd Burr–Weibull–Poisson, and power Lomax–Poisson distributions.

Mung bean starch was subjected to continuous and repeated dry heat treatments at 130°C for 3–18 hr. Changes in structural, physicochemical, and digestive properties of mung bean starch during treatment were investigated. The starch retained a C‐type crystalline structure after continuous and repeated dry heat treatments. The dry heat treatments decreased the molecular weight, amylose content, swelling power, and viscosity of mung bean starch depending on treatment duration/cycles. Greater solubility and enthalpy values were found for the dry heated starch than those of the native ones. Additionally, the content of slowly digestible and resistant starch slightly increased during the early time/cycles of treatment. Furthermore, the dry‐heated mung bean starch showed a lower glycemic index than that of the native ones. And the continuous dry heat‐treated starch had the strongest changes in amylose content, solubility, swelling power, and pasting parameters compared to the repeated ones. Practical applications: Starch is an important ingredient in the food industry, and it is widely utilized as an additive in many food products such as pastas, soups, sauces, confectioneries, and bakeries. However, due to the instability of native starch under heating and acidic environment, unsatisfactory starch products are obtained, which limits the practical application of starch in the food field. Therefore, modification of native starch using physical, chemical, and biological methods is necessary to promote their application in the food industry. The results obtained in this study suggest that dry heat treatment can be successfully applied for producing modified mung bean starch with good water solubility, higher thermal stability, and low glycemic index to promote its application in the food industry. Additionally, dry heat treatment is a safe starch modification method because it is chemical‐free. [ABSTRACT FROM AUTHOR]