Drying kinetics of Pisum sativum L. (Green peas) variety Usui

• Autores: Córdova, Javier S., Juárez, José R., Cerrón, Luz M.
• Formato: artículo
• Fecha de Publicación: 2013
• Institución: Universidad Nacional Mayor de San Marcos
• Repositorio: Revista UNMSM - Ciencia e Investigación
• Lenguaje: español
• OAI Identifier: oai:ojs.csi.unmsm:article/9957
• Enlace del recurso: https://revistasinvestigacion.unmsm.edu.pe/index.php/farma/article/view/9957
• Nivel de acceso: acceso abierto
• Materia: Green peas; drying; drying speed; time; humidity; Pisum sativum L.; Arveja verde; secado; velocidad de secado; tiempo; humedad

The present study aimed to determine the drying kinetics parameters in Pisum sativum L., such as speed and drying time, equilibrium moisture and critical moisture; wich are very important for efficient drying and quality. Moreover, was studied removal of water present in the food, for which was used a tray dryer with hot air at 50 °C, determining moisture content of the food at different times of exposure to hot air, until achieving constant weight of food. The results obtained were: drying time and speed of Pisum sativum L. (peas green), 594,36 minutes and 0,00108 gH2O/m2.min, respectively; equilibrium moisture, 0,071 gH2O/g dry solids, and critical moisture, 0,501 gH2O/g dry solids. The values obtained were analyzed using the drying curve and determined by the analytical method of food drying theory.