Suresh Chandra*

Department of Agricultural Engineering, Sardar Vallabhbhai Patel University of Agriculture and Technology, Meerut, Uttar Pradesh, India

*Corresponding Author: Suresh Chandra, Department of Agricultural Engineering, Sardar Vallabhbhai Patel University of Agriculture and Technology, Meerut, Uttar Pradesh, India.

Received: May 17, 2024; Published: June 10, 2024

Abstract

The present work was conducted to study the physical parameter of field green peas (Variety: KPS 10) and using different drying methods for drying kinetics. The initial moisture content in green pea (KPS 10) was observed 80.96%. The average values of dimensional and geometrical parameter like Diameters (D1, D2 and D3), AMD, GMD and SMD were found 9.517 mm, 9.343 mm, 7.707 mm, 8.856 mm, 8.816 mm and 15.305 mm respectively. The mass of 1000 grains of green peas, volume, bulk density and true density were found 329.501g, 0.2 ml, 0.275g/cm3 and 0.304 g/cm3 respectively. Average angle of repose, sphericity, porosity and moisture content were calculated as 24.7o, 0.926, 9.528% and 80.96%, respectively. In drying experiment, it was observed that moisture content continuously decreased with increase in drying time. Drying rate was found maximum in the initial stage which decreased gradually with the time of drying. In tray drying, at 700C most of the water removed in fourth hour during drying for variety KPS 10. The page model was found to be better fit than Newton’s model for predicting the drying behaviour of green peas for tray drying at 600C temperature.

Keywords: Physical Properties; Drying Kinetics; Drying Constant; Moisture Content; Peas

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Citation

Citation: Suresh Chandra. “Physical Properties and Drying kinetics of Green Peas". Acta Scientific Agriculture 8.7 (2024): 15-23.

Copyright

Copyright: © 2024 Suresh Chandra. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.