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Effect of Blanching and Microwave Power on Drying Behavior of Green Peas

Author Affiliations

  • 1 Research and Development Centre, Department of Biotechnology, Sapathagiri College of Engineering, Bangalore-560057, INDIA

Res. J. Engineering Sci., Volume 3, Issue (4), Pages 10-18, April,26 (2014)


The effect of pretreatment (blanching temperature and blanching time) and microwave power on drying kinetics of green peas were investigated. Response surface methodology was employed to study the effect of process conditions on drying time, drying rate, and effective moisture diffusivity and rehydration ratio. The drying experiments were performed using a Box-Bhenken for three variables: blanching temperature (85-100°C), blanching time (2 to 5 min) and microwave power (180-900W). ANOVA analysis indicated that microwave power significantly affected by drying time but and drying rate were significantly affected by the microwave power and interaction between microwave power and blanching time. Effective moisture diffusivity also affected by microwave power and blanching time. Blanching temperature was not significantly affected the selected responses such as drying time, drying rate and effective moisture diffusivity. Rehydration ratio which reflects the quality of dried green peas was not affected by any of the process parameters. Midilli et.al model was used to describe the drying kinetics of the untreated green peas.


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