Microwave Vacuum–Assisted Drying of Green Peas Using Heat Pump and Fluidized Bed: A Comparative Study Between Atmospheric Freeze Drying and Hot Air Convective Drying

This study investigates the performance of microwave vacuum–assisted drying (MVD) of green peas using both fluidized bed and heat pump systems. A comparative study of heat pump–fluidized bed atmospheric freeze drying (HP-FB-AFD) and heat pump–fluidized bed hot air convective drying (HP-FB-HACD) was conducted. The initial drying rates of green peas were 0.04 and 0.12 1/min for HP-FB-AFD and HP-FB-HACD, respectively. Moisture diffusivity of green peas dried in HP-FB-HACD and HP-FB-AFD were 1.04 × 10−9 and 6.94 × 10−11 m2/s, respectively. HP-FB-AFD did not entail changes in the starch granules and preserved the sample size and shape with minimal shrinkage (20%), whereas HP-FB-HACD generated significant volumetric shrinkage (50%). HP-FB-AFD+MVD created a desirable porous inner structure of the final product. HP-FB-HACD+MVD significantly increased the hardness of the dried product and produced green peas with a compact structure and tightly packed cells. Neither HP-FB-AFD+MVD nor HP-FB-HACD+MVD significantly influenced the color of dried green peas. To respond to the current demand for high-quality products, the multistage combined HP-FB-AFD+MVD method is an interesting technique for green peas processing.

[1]  L. G. Ensminger.  The Association of Official Analytical Chemists , 1976 .

[2]  C. Suárez,et al.  Shrinkage effect on drying behavior of potato slabs , 1991 .

[3]  Arun S. Mujumdar,et al.  DRYING TECHNOLOGIES OF THE FUTURE , 1991 .

[4]  K. S. Jayaraman,et al.  DEHYDRATION OF FRUITS AND VEGETABLES - RECENT DEVELOPMENTS IN PRINCIPLES AND TECHNIQUES , 1992 .

[5]  C. Ratti.  Shrinkage during drying of foodstuffs , 1994 .

[6]  J. G. Brennan,et al.  Changes in structure, density and porosity of potato during dehydration , 1995 .

[7]  John B. Hutchings,et al.  Food Color and Appearance , 1995 .

[8]  Alejandro G. Marangoni,et al.  Chlorophyll degradation in processed foods and senescent plant tissues , 1996 .

[9]  T. K. Goswami,et al.  Physical properties of cumin seed , 1996 .

[10]  Digvir S. Jayas,et al.  Grain Drying: Theory and Practice , 1998 .

[11]  M. Minekus,et al.  From food structure to texture , 2000 .

[12]  R. Moreira,et al.  SHRINKAGE OF APPLE DISKS DURING DRYING BY WARM AIR CONVECTION AND FREEZE DRYING , 2000 .

[13]  Siaw Kiang Chou,et al.  CONVECTIVE DRYING OF BANANA, GUAVA AND POTATO PIECES : EFFECT OF CYCLICAL VARIATIONS OF AIR TEMPERATURE ON DRYING KINETICS AND COLOR CHANGE , 2000 .

[14]  J. C. Ho,et al.  Batch drying of banana pieces - effect of stepwise change in drying air temperature on drying kinetics and product colour , 2001 .

[15]  Cristina Ratti,et al.  Hot air and freeze-drying of high-value foods : a review , 2001 .

[16]  George Srzednicki,et al.  OPTIMIZING CONDITIONS FOR HEAT PUMP DEHYDRATION OF LACTIC ACID BACTERIA , 2002 .

[17]  Arif Hepbasli,et al.  Performance evaluation of a heat pump assisted mechanical opener dryer , 2003 .

[18]  M. Gely,et al.  Physical Properties of Quinoa Seeds , 2003 .

[19]  Z. Oktay.  Testing of a heat-pump-assisted mechanical opener dryer , 2003 .

[20]  Trygve Magne Eikevik,et al.  DEHYDRATION OF GREEN PEAS UNDER ATMOSPHERIC FREEZE-DRYING CONDITIONS , 2004 .

[21]  Arun S. Mujumdar,et al.  Dehydration of products of biological origin , 2004 .

[22]  G. Saravacos,et al.  Moisture Diffusivity: Literature Data Compilation for Foodstuffs , 2004 .

[23]  O. Alves-Filho,et al.  Atmospheric freeze drying with heat pumps-A new alternative for high quality dried food products , 2005 .

[24]  J. C. Ho,et al.  A diffusion model for drying of a heat sensitive solid under multiple heat input modes. , 2005, Bioresource technology.

[25]  O. Alves-Filho,et al.  Advances in Multi-Purpose Drying Operations with Phase and State Transitions , 2006 .

[26]  Giovana E A Costa,et al.  Chemical composition, dietary fibre and resistant starch contents of raw and cooked pea, common bean, chickpea and lentil legumes , 2006 .

[27]  J. T. Freire,et al.  Freeze-Drying Characteristics of Tropical Fruits , 2006 .

[28]  I. Strømmen,et al.  Atmospheric Freeze Drying—A Review , 2007 .

[29]  Joanna Bondaruk,et al.  Effect of drying conditions on the quality of vacuum-microwave dried potato cubes , 2007 .

[30]  Sheng Li,et al.  Kinetics of Atmospheric Freeze-drying of Apple , 2007 .

[31]  Marek Markowski,et al.  Drying Behavior of Carrots Dried in a Spout–Fluidized Bed Dryer , 2007 .

[32]  Odilio Alves-Filho,et al.  Heat Pump Drying Kinetics of Spanish Cheese , 2008 .

[33]  N. Skovgaard.  Drying technologies in food processing , 2009 .

[34]  S. Cenkowski,et al.  Superheated Steam Drying of Distillers' Spent Grains on a Single Inert Particle , 2009 .

[35]  Michal Strzelecki,et al.  MaZda - A software package for image texture analysis , 2009, Comput. Methods Programs Biomed..

[36]  Piotr Zapotoczny,et al.  Discrimination of wheat grain varieties using image analysis: morphological features , 2011 .

[37]  A. Reyes,et al.  Drying of Apple Slices in Atmospheric and Vacuum Freeze Dryer , 2011 .

[38]  Henry Jaeger,et al.  DRYING TECHNOLOGIES IN FOOD PROCESSING , 2014 .