Thin-Layer Drying of Green Peas

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1、DryingTechnology,27:288–295,2009Copyright#2009Taylor&FrancisGroup,LLCISSN:0737-3937print/1532-2300onlineDOI:10.1080/07373930802606451Thin-LayerDryingofGreenPeasandSelectionofaSuitableThin-LayerDryingModel121I.L.Pardeshi,S.Arora,andP.A.Borker1PostHarvestTechnologyScheme,Dr.PDKV,Akola,Maharashtra,Ind

2、ia2DepartmentofProcessingandFoodEngineering,CollegeofAgriculturalEngineering,PAU,Ludhiana,Punjab,Indiaanddehuskedsplits.TheyareagoodsourceofessentialThethin-layerdryingofthreevarietiesofgreenpeaswascarriednutrients.Freshpeascontain233–400%(d.b.)moistureoutinhotair-dryingchamberusinganautomaticweigh

3、ingsystemandareextremelyperishable.Dehydratedpeasaregainingatfivetemperatures(55–75C)andairvelocityof100m/min.Thepopularitybecausetheyoffertheadvantageoflongershelfgreenpeaswereblanchedandsulphitedbeforedrying.Thevarietylife,palatability,andconvenienceduringtransportandPb-87driedat60Cwasjudgedtob

4、ebestforqualityonthebasishandling.Inaddition,aseasonalglutofpeascausesunec-ofsensoryevaluationandrehydrationratio.TheThomsonmodelwasfoundtorepresentthin-layerdryingkineticswithin99.9%onomicreturnstothegrowers,whichcanbeovercomeby[1].accuracy.Theeffectivediffusivitywasdeterminedtobedehydratingandusi

5、ngthemduringoff-season.–101023.9510to6.2310m=sinthetemperaturerangeof55Thestudyofthedryingbehaviorofdifferentproductsto75C.Theactivationenergyfordiffusionwascalculatedtobehasrecentlybeenasubjectofinterestforvariousinvestiga-22.48kJ=mol.Thevariationinshrinkageexhibitedalinear[2][3]tors;e.g.,mush

6、rooms;fruitsandvegetables;seedlessrelationshipwithmoisturecontentoftheproductduringdrying.grapes;[4]banana,guava,andpotatopieces;[5]greenpepper,TheDincernumberatdryingairtemperature60Canddryingair[6]velocity100m=minwasdeterminedtobe2,838,087.Thedifferencestuffedpepper,pumpkin,greenbean,andonion;an

7、dredbetweentemperaturesofdryingairandthatofgreenpeakernelschillies.[7]Perera[8]studiedtheselectedqualityattributesofwasfoundtodecreasewithdryingtimeforallthedryingtempera-[9]driedproducts.Rahmanreviewedbasi