DEHYDRATION STUDY OF GREEN PEAS

1
DEHYDRATION STUDY OF GREEN PEAS
D.B. Jadhav, G. L. Visavale, B. N. Thorat and U.
S. Annapure Food Engineering and Technology
Department, Institute of Chemical Technology
(ICT), University of Mumbai, Mumbai,
India usa_at_udct.org
RESULT AND DISCUSSION
INTRODUCTION
India, the second largest producer of vegetable
in the world, Accounts for 15 of the worlds
production of vegetable. Of the 70 million
metric tons produce only 2.2 of is processed.
Around 20-25 of total produce is lost due to
poor post harvesting practices like processing,
packaging, transportation, and storage. Drying
or dehydration of fresh fruits and vegetables is
one of the most energy intensive processes in the
food industry and a promising method of reducing
post harvest losses. The high energy consumption
of the drying operation and the importance of
environmental protection have directed interest
towards the application of solar energy to
agricultural and industrial processes. In
addition, the quality of the dried end-products
has also recently become more and more important
for the processing of agricultural products and
this type of driers will also help farmer to
process their own produce at their farm level.
Green peas (Pisum sativum) is an important
legume, is very perishable as well as seasonal.
The important quality characteristics of green
peas are its color, texture, flavour and
nutritive value so the present work is mainly
based to improve these qualities of dehydrated
green peas using different pretreatment and
drying techniques.
Color degradation kinetics of green peas
1. Solar Cabinet Dryer
Fig. 1. Solar Cabinet Dryer Facility at ICT
Working The Solar drying system at
Institute of Chemical Technology (ICT), Mumbai,
consists of a solar collector with 10 plates of 1
m ? 2 m area and a drying chamber of two
compartments each of 56 cm ? 76 cm ? 40 cm with 8
trays and 2 HP blower. The system has two valves
consisting of dampers at inlet and outlet of
solar dryer system.
RESEARCH OBJECTIVES

• Provide low cost preservation method to farmers
• Negotiate with seasonality of green peas
• Improvement in quality of solar dried green peas
• Comparative study of dehydration of green peas by
  using various dryers

A hot water blanching for 1 min B Hot water
blanching 0.5 KMS C Hot water blanching
0.5 KMS 1 Na2SO3 D Unblanched green peas
E Hot water blanching for 4 min
F Blanching in Na2CO3 of pH 10.5 for 6 min at
175 o C G Blanching in Na2CO3 of pH 9.0 for 3
min at 93 o C and immerse in 10 sugar solution
at room temperature for 4 min
Nutritive composition of green peas
COMPARATIVE STUDY
METHADOLOGY FOR SOLAR DRYING
Solar drying of green peas
Comparative study Drying of green peas

• Drying kinetics
• Water activity
• DR, RR
• Shrinkage
• Color of dried green peas
• Sensory analysis
• Costing

• Blanching study
• Drying kinetics
• Color degradation kinetics

• Drying behavior
• The changing intensity and wavelength of solar
  energy, causes changes in the humidity and
  temperature of the air and the velocity of the
  wind leading to the fluctuating rates of drying
  during each hour of the day and during the
  different periods of the year

CONCLUSION
Water activity Water activity is the measure of
bound moisture in the material. If the water
activity is less than 0.6, the microorganisms are
generally inactive.

• Shrinkage Measurement
• Shrinkage takes place simultaneously with
  moisture diffusion and affects the moisture
  removal rate
• Size of Green peas was measured at three
  different positions making marks and the
  shrinkage was calculated at each position