The Comparative Study of Mathematical Models and Chlorophyll Retention in The Drying of Green Peas

Abstract

The objectives of this study were to determine a suitable drying model and drying conditions for green peas. The drying of green peas in a hot air oven was done by treating fresh green peas using different blanching methods prior to drying in the oven using a thin layer technique at three temperatures of 50, 60 and 70°C. Drying data were fitted to the Page model which gave two empirical drying parameters namely drying constant (K) and drying exponent (N). The K increased with increased the drying temperatures as well as the blanching treatments. Blanching inboiling chemical solution and drying at 50°C displayed the highest chlorophyll retention. Moreover, blanching in boiling water and drying at 50°C was also a suitable drying condition for this experiment.