Authors: Kshitij Kumar; Navneet Kumar; Harish Kumar Sharma
Addresses: Sir Chhotu Ram Institute of Engineering and Technology, CCS University, Meerut-250004, Uttar Pardesh, India. ' College of Agricultural Engineering and Technology, Anand Agricultural University, Godhra-389001, Gujarat, India. ' Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal-148106, Punjab, India
Abstract: Thin layer green pea husk (pericarp) drying characteristics were evaluated in a laboratory scale tray dryer. The drying experiments were carried out at 65, 70, 75 and 80°C. Mathematical models were tested to fit drying data of green pea husk. The drying process of green pea husk occurred mainly during a falling rate period except for a very short accelerating period at the beginning. Midilli-Kucuk model had the highest R² and lowest Chi squared and RMSE values and therefore can be used to predict the drying behaviour. The average values of effective diffusivity ranged from 5.01 × 10−8 to 9.17 × 10−8 m²/s for drying green pea husk. The activation energy value was 31.55 kJ/mol for the whole falling rate period.
Keywords: green pea husk; mathematical modelling; thin layer drying; effective diffusivity; activation energy; Pisum sativum.
International Journal of Postharvest Technology and Innovation, 2012 Vol.2 No.4, pp.400 - 413
Received: 05 Dec 2011
Accepted: 13 Aug 2012
Published online: 12 Dec 2012 *