tailieunhanh - Effect of drying, blanching and rehydration behavior on the quality of green peas

Green Peas (Pisum sativum) is one of the most commonly grown food legumes in the world. Three different samples of Green Peas with respect to pre-treatments viz. raw, blanched and blanched after pricking were taken for drying experiment. A laboratory model tray dryer was used for drying green peas with different levels of drying air temperatures (50° , 60° , 70°C). The moisture content of green peas decreases an elapsed drying time during tray drying of green peas. The result shows that the blanched green peas had slightly higher moisture content than raw and pricked green peas. The drying rate was higher at 70°C when compared to 50°C and 60°C drying air temperature. The value of Rehydration Ratio (RR) and Coefficient of Rehydration (COR) where higher in case of dried pricked green peas samples at all drying air temperature. The maximum value of RR and COR where found as and for pricked green peas at 500C drying air temperature. The above dried green peas show best rehydration characteristics to yield good quality rehydrated Green Peas which could be preserved and used during off-season. | Effect of drying, blanching and rehydration behavior on the quality of green peas

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