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

Abstract

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 &

Development of a machine vision system for the determination of some of the physical properties of very irregular small biomaterials

“…The wet-based moisture content of the samples was then calculated using Eq. ( 2) (Kaveh et al, 2021):…”

Hot air convective drying of hog plum fruit (Spondias mombin): effects of physical and edible-oil-aided chemical pretreatments on drying and quality characteristics

“…The total colour change (ΔE) was calculated afterwards using Eq. ( 19) (Wang et al, 2019;Pham et al, 2020;Kaveh et al, 2021), the reference value was the fresh fruit. Measurement for each sample was carried out in six (6) replicates, and the mean and standard deviation calculated afterwards.…”

“…Junqueira et al (2017) discovered that CP (alkaline solution of ethyl oleate) of cape gooseberry fruits had the shortest drying time, highest retention of ascorbic acid, highest rehydration potential, improved texture and least shrinkage as compared to PP (fast freezing with liquid nitrogen and slow freezing followed by thawing). Other literature are; Kaveh et al (2021), effect of different drying methods on quality of green peas, Soydan and Doymaz (2021), effects of different pretreatments type (ascorbic acid, citric acid, blanching, and potassium carbonate) on the drying kinetic of apple slice, Taghinezhad et al (2021), effects of blanching, ultrasound, and microwave pretreatments on turnip slices dried in a hybrid convective-infrared dryer, and Abbaspour-Gilandeh et al (2021), effect of ultrasound pretreatment on the drying kinetic, energy consumption and bioactive compounds of hawthorn fruits dried in a combined hot air, microwave and infrared dryer. Authors found out that the application of physical pretreatment (PP) and chemical pretreatment (CP) to waxy-skin fruit improved the drying rate, inactivate enzymes, reduced drying time and quality depletion (V asquez-Parra et al, 2013;Deng et al, 2017).…”

The effect of drying methods on the color, chlorophyll, total phenolic, flavonoids, and macro and micronutrients of thyme plant

“…In this study, the drying process negatively af- 2021) determined the highest total phenolic content in the microwave drying method for melon slices. Kaveh et al (2021) recorded that total phenolic and flavonoids content were better preserve in the microwave drying method than the hot air drying method for green peas. Saifullah et al (2021) highlighted that total phenolic and flavonoids content at microwave drying method were nearly 1.3 times more than convective drying for lemon-scented tea tree leaves.…”