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

Kaveh, Mohammad and Abbaspour-Gilandeh, Yousef and Fatemi, Hamideh and Chen, Guangnan (2021) Impact of different drying methods on the drying time, energy, and quality of green peas. Journal of Food Processing and Preservation, 45 (6):e15503. pp. 1-16. ISSN 0145-8892


Abstract

The effect of seven drying methods (freeze (FD), hot air (HA), infrared (IR), microwave (MW), hot air‐infrared (HA‐IR), hot air‐microwave (HA‐MW), and sun drying (SD) methods on the drying time, the physical, qualitative and antioxidant properties, and the extraction of phenolic and flavonoid compounds in green peas was studied. Six mathematical models were also utilized to predict the moisture content of dried green peas. The results showed that the shortest and longest drying times were obtained by the HA‐MW and FD methods, respectively. For all drying methods, the Page model had the best ability in predicting the drying curve. The lowest amount of specific energy consumption was achieved by the MW method. The highest color changes and the lowest amount of shrinkage occurred in the FD method. The lowest rehydration ratio was 1.23 in the SD method. The highest pH value of 6.08 was also obtained in the SD method. The amount of antioxidant capacity changes and the total phenol and flavonoid contents varied between 42.47%–88.28%, 4.52–14.59 mg GAE/gDW, and 244.62–322.44 mg QE/gDW for different methods. The FD method was found to be the best way to preserve the product properties. It was further suggested that the HA‐MW method can be a promising technology for drying the green peas due to the relatively lower energy consumption, shorter drying time, and higher quality.


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Item Type: Article (Commonwealth Reporting Category C)
Refereed: Yes
Item Status: Live Archive
Faculty/School / Institute/Centre: Current - Faculty of Health, Engineering and Sciences - School of Civil Engineering and Surveying (1 Jul 2013 -)
Faculty/School / Institute/Centre: Current - Faculty of Health, Engineering and Sciences - School of Civil Engineering and Surveying (1 Jul 2013 -)
Date Deposited: 21 Apr 2021 00:32
Last Modified: 14 Jul 2021 06:24
Uncontrolled Keywords: drying, green peas, energy, product quality
Fields of Research (2008): 09 Engineering > 0999 Other Engineering > 099901 Agricultural Engineering
Fields of Research (2020): 40 ENGINEERING > 4099 Other engineering > 409901 Agricultural engineering
Socio-Economic Objectives (2008): B Economic Development > 82 Plant Production and Plant Primary Products > 8203 Industrial Crops > 820399 Industrial Crops not elsewhere classified
Socio-Economic Objectives (2020): 26 PLANT PRODUCTION AND PLANT PRIMARY PRODUCTS > 2699 Other plant production and plant primary products > 269999 Other plant production and plant primary products not elsewhere classified
Identification Number or DOI: https://doi.org/10.1111/jfpp.15503
URI: http://eprints.usq.edu.au/id/eprint/41834

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