Studies on Solar Cabinet Drying of Green Peas (<i>Pisum sativum</i>)

Jadhav, Deepak Baburao; Visavale, G. L.; Sutar, Namrata; Annapure, Uday S.; Thorat, Bhaskar N.

doi:10.1080/07373931003788064

Cited by 35 publications

(15 citation statements)

References 11 publications

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“…The best model describing the thin-layer dehydration characteristics of cooked beans was selected as the one with the highest 2 values and the lowest 2 and RMSE values. Of the three models tested, Page's model gave the highest value of 2 and the lowest values of 2 and RMSE for the different conditions for dehydrating cooked beans, which agrees with results obtained for dehydration of other foodstuffs [17,31].…”

Section: Resultssupporting

confidence: 85%

Effect of Dehydration Conditions on the Chemical, Physical, and Rehydration Properties of Instant Whole Bean (Phaseolus vulgarisL. var. Azufrado)

Vazquez

Ulloa

et al. 2015

Journal of Chemistry

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The purpose of this study was to evaluate the effect of dehydration conditions on the chemical, physical, and rehydration properties of instant whole beans (Phaseolus vulgaris L. var. Azufrado) using a 2 2 factorial design (air temperature: 25 ∘ C and 30 ∘ C, air velocity: 0.5 m/s and 1.0 m/s). To determine the kinetic parameters, the rehydration data were fitted to three models: Peleg's, First Order, and Sigmoid. The protein, fat, and ash contents of the beans were not significantly affected ( > 0.05) by the dehydration conditions. Of the 11 physical properties of the instant whole beans, only water activity and splitting were significantly affected by dehydration conditions ( < 0.05), with a range from 0.58 to 0.67 and from 2.90% to 5.87%, respectively. Of the three models tested, the First Order model gave the best fit for rehydration, with no significant differences ( > 0.05) between the observed and predicted equilibrium moisture contents of the instant whole beans. Regarding the rehydration kinetics for the instant whole beans, the activation energy values ranged from 23.56 kJ/mol to 30.48 kJ/mol, depending on the dehydration conditions. The dehydration conditions had no significant effect ( > 0.05) on the rehydration properties of instant whole beans.

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Section: Resultssupporting

confidence: 85%

Effect of Dehydration Conditions on the Chemical, Physical, and Rehydration Properties of Instant Whole Bean (Phaseolus vulgarisL. var. Azufrado)

Vazquez

Ulloa

et al. 2015

Journal of Chemistry

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“…In the available literature, many reports investigated the solar drying of different fruits and vegetables as an economical and green process (Jadhav, Visavale, Sutar, Annapure, & Thorat, ; Khairiddinov & Kim, ; Rakhimov, ; Sharma, Chen, & Vu Lan, ; Ziegler, Richter, & Pecenka, ).…”

Section: Introductionmentioning

confidence: 99%

Solar drying process to obtain high standard “deglet‐nour” date fruit

Mennouche

Boubekri

Chouicha

et al. 2017

J Food Process Engineering

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The present work aims to improve the quality of Algerian Deglet‐Nour dates using an indirect solar drying technique preceded by hot water pretreatment. The final product quality was evaluated by three simultaneous testing parameters: microbiological degradation, sugar composition and color change. Convective solar drying experiments were firstly performed with a variable mode at an average temperature ranging between 39‐55°C. Four other experiments were conducted in constant mode under regulated temperatures (50°C, 55°C, 60°C and 65°C). The results of drying tests, led towards the choice of the treatment under controlled air temperature of 50°C with air flow of 1.2m/s. Resulting drying time of 8 hours presents the advantage of to discard the night conservation problems by ensuring a continuous drying process. Owing to its low cost and green energy use, this study could offer a practical alternative to the conventional means currently used in industrial applications of postharvest heat treatments of dates. Practical applications Drying of naturally high humid dates and the rehydrated dry dates by direct exposure to the sun, is an old method for valorization the “Deglet‐Nour” dates. Considerable losses occur during this drying process so the food quality can be seriously degraded. For an industrial application with improvement the quality of dried product, the natural sun drying should be replaced by the indirect solar drying means. This article aims to improve the quality of Deglet‐Nour dates using an indirect solar drying technique preceded by adequate water steeping pretreatment. The results of the study will be useful in the sense of ensuring an added value by enhancing the product quality and avoid eventual problems induced by night storing of treated products. The obtained results also could offer a practical alternative to the conventional means currently used in industrial applications for post‐harvest heat treatment of Deglet‐Nour dates.

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“…Many researchers have further studied and compared the effects of various drying methods on the different characteristics of green peas. These include a heat pump and fluidized bed (Zielinska et al, 2013a), SD, HA and FD (Ganjloo et al, 2019), HA and blanching (More & Tayade, 2019), MW (Chahbani et al, 2018), heat pump and MW vacuum (Zielinska et al, 2013b), solar cabinet, SD, FD, and fluidized bed (Jadhav et al, 2010), spouted bed (Ghalavand et al, 2012), MW-fluidized bed (Momenzadeh et al, 2012), HA-IR-assisted vibratory (Marvasti et al, 2015). However, due to the high use of green peas in the household food basket, no comprehensive research has so far been simultaneously conducted on the effects of different drying methods on the changes in time, energy consumption, color, shrinkage, rehydration, antioxidant activity, phenolic and flavonoid compounds, and pH in this crop.…”

mentioning

confidence: 99%

Impact of different drying methods on the drying time, energy, and quality of green peas

Kaveh

Abbaspour‐Gilandeh

Fatemi

et al. 2021

J. Food Process. Preserv.

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Green pea (Pisum sativum L) is an annual plant that is botanically known as a fruit and usually consumed as fresh, canned, or frozen products (Zielinska et al., 2013a). According to the United Nations Food and Agriculture Organization (FAO), the area cultivated by this plant in the world amounted to 8.14 million hectares in 2014.The production of green peas in Iran in that year was 3,442,300 tons. All over the world, green pea is marketed and consumed after shelling (Ganjloo et al., 2019). Green pea is usually harvested with high moisture content, so drying is essential for prolonging its shelf life. The decreased water level may affect the taste, color, nutritional value, and size, weight, and shape of the final crop (Doymaz &

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Studies on Solar Cabinet Drying of Green Peas (Pisum sativum)

Cited by 35 publications

References 11 publications

Effect of Dehydration Conditions on the Chemical, Physical, and Rehydration Properties of Instant Whole Bean (Phaseolus vulgarisL. var. Azufrado)

Effect of Dehydration Conditions on the Chemical, Physical, and Rehydration Properties of Instant Whole Bean (Phaseolus vulgarisL. var. Azufrado)

Solar drying process to obtain high standard “deglet‐nour” date fruit

Impact of different drying methods on the drying time, energy, and quality of green peas

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