Process optimization for dehydration of shelled peas by osmosis and three‐stage convective drying for enhanced quality

Abstract

The pea is the small spherical seed of Pisum sativum, which belongs to Leguminosae family. Peas are starchy, but high in fiber, protein, vitamin A, vitamin B6, vitamin C, vitamin K, phosphorus, magnesium, copper, iron, and zinc. Fresh peas, being highly seasonal and perishable in nature, require suitable preservation techniques to enhance their availability throughout the year (Burande et al., 2008). Thus, a need arises to develop efficient preservation protocols that can not only ensure the nutritive quality but also microbial safety

Convective and pulsed microwave drying of lemongrass (Cymbopogon citratus) shreds: Kinetic modeling, retention of bio‐actives, and oil yield

“…Because of these highly exceptional attributes, lemongrass has a high rate of utilization and commercial importance in the agriculture sector, especially for the protection of stored agricultural products (Mujaffar & John, 2018). As we know, drying is a traditional method to preserve food by controlling various microbial and enzymatic activities by keeping the substance at a low moisture content which prevents growth and reduces activity rate (Kaur et al, 2020; Zalpouri et al, 2021). A reduction of the moisture content of the plant is achieved by the drying process in order to avoid unwanted enzymatic and microbial behavior that might lead to the loss of beneficial bioactive components in herbs (Aggarwal et al, 2021; Zalpouri et al, 2020).…”

Development and standardization of processing technique for ready-to-use lab fermented Kanji mix using refractance window dried black carrot powder

“…ANOVA and regression surface analysis were utilised to describe the statistical significance of model variables and to fit a regression connection appropriate to the experimental design. The terms that were statistically significant ( p < 0.05) were included in the final model 19 . The following is the generalised polynomial model developed to predict response variables based on independent factors: where y k is the model's projected response value; β 0 , β i , β ii , and β ij are constants, regression coefficients for linear, quadratic, and interaction effects factors, and xi is the coded independent variable.…”

Osmotic dehydration of fruits using unconventional natural sweeteners and non‐thermal‐assisted technologies: A review

“…Water loss, solids or solutes gain, and weight loss are all words used to explain the kinetics of mass transfer (Kaur et al, 2020).…”