A study of drying characteristics and quality parameters of dried Iranian peas, in different temperatures in Spouted bed dryer and its comparison with the product dried by thin layer dryer and sun dryer

Zandi, Mohsen; Niakousari, Mehrdad; Dardmeh, Nazila

doi:10.22101/JRIFST.2015.05.10.417

A study of drying characteristics and quality parameters of dried Iranian peas, in different temperatures in Spouted bed dryer and its comparison with the product dried by thin layer dryer and sun dryer

Document Type : Original Paper

Authors

¹ Assistant Professor, Department of Food Science and Technology, Faculty of Agriculture, Urmia University, Urmia, Iran

² Assistant Professor, Department of Food Science and Technology, Faculty of Agriculture, Shiraz University, Shiraz, Iran

³ Graduated Student, Department of Food Science and Technology, Faculty of Agriculture, Urmia, Iran

10.22101/JRIFST.2015.05.10.417

Abstract

In this research, Iranian Peas were dried with the use of spouted bed dryer, in order to investigate the operation of Spouted Bed Dryer system, evaluating the effects of temperature on drying rate, and Rehydration ratio, and the parameters of the final product’s color at three temperatures: 45, 60 and 75˚C. The Spouted Bed Dryer used, is a conical-cylindrical kind with a mutual symmetry which had the ability to dry the samples in different temperature and flow rates. Rehydration ability, color, and drying rate of the final product were compared with the peas which were dried through sun drying and thin layer dryer. Drying was done in spouted bed dryer and thin layer dryer at three levels of temperature: 45, 60,75˚C and rehydration ability of the dried product was assessed through putting the samples in distillated water in a 30 ˚C oven, within the period of 320 minutes. The results showed that the designed spouted bed dryer system is able to dry the Iranian peas in a shorter time and with higher quality. In this system, increasing the temperature of drying has a significant effect on drying rate ability, rehydration ability and parameters of the product’s color.

Keywords

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