International E-publication: Publish Projects, Dissertation, Theses, Books, Souvenir, Conference Proceeding with ISBN.  International E-Bulletin: Information/News regarding: Academics and Research

Effect of Blanching and Microwave Power on Drying Behavior of Green Peas

Author Affiliations

  • 1 Research and Development Centre, Department of Biotechnology, Sapathagiri College of Engineering, Bangalore-560057, INDIA

Res. J. Engineering Sci., Volume 3, Issue (4), Pages 10-18, April,26 (2014)


The effect of pretreatment (blanching temperature and blanching time) and microwave power on drying kinetics of green peas were investigated. Response surface methodology was employed to study the effect of process conditions on drying time, drying rate, and effective moisture diffusivity and rehydration ratio. The drying experiments were performed using a Box-Bhenken for three variables: blanching temperature (85-100°C), blanching time (2 to 5 min) and microwave power (180-900W). ANOVA analysis indicated that microwave power significantly affected by drying time but and drying rate were significantly affected by the microwave power and interaction between microwave power and blanching time. Effective moisture diffusivity also affected by microwave power and blanching time. Blanching temperature was not significantly affected the selected responses such as drying time, drying rate and effective moisture diffusivity. Rehydration ratio which reflects the quality of dried green peas was not affected by any of the process parameters. Midilli model was used to describe the drying kinetics of the untreated green peas.


  1. Dahl W.J., Foster L.M. and Tyler R.T., Review of thehealth benefits of peas (Pisumsativum L.), J. Nutrition,108, S3-10 (2012)
  2. Lewis G., Schrirer B., Mackinder B. and Lock M.,Legumes of the World, Royal Botanical Gardens, (2005)
  3. Bastianelli D., Grosjean F., Peyronnet C., DuparqueM. andRegnier J.M., Feeding value of pea (Pisumsativum, L.), Chemical composition of different categories of pea, Anim.Sci, 67, 609–619 (1998)
  4. Ambrose M.J., From Near East centre of origin the prizedpea migrates throughout world, Diversity, 11, 118–119(1995)
  5. Karimi F., Rafiee S. and Garavand T., Optimization of AnAir Drying Process For Artemisia Absinthium LeavesUsing Response Surface And Artificial Neural NetworkModels, Journal of The Taiwan Institute of ChemicalEngineers, 43, 29–39 (2012)
  6. Doymaz I. and Kocayigit F., Drying and RehydrationBehaviors of Convection Drying of Green Peas, DryingTechnology, 29, (2009)
  7. Guine, Pear Drying: Experimental Validation of AMathematical Prediction Model, Food and BioproductsProcessinge, 86, 248–253 (2008)
  8. Barbosa-Canovas G.V. and Vega-Mercado H., Handbookof Dehydration of Foods, (1996)
  9. Dadali G., apar D.K. and Ozbek B., Color Change Kineticsof Okara Undergoing Microwave Drying, Dry Technology,25(5), 925-936 (2007a)
  10. Demirhan E. and Ozbek B., Microwave-DryingCharacteristics of Basil, Journal of Food Processing AndPreservation, 34, 476–494 (2010)
  11. Alibas I. Microwave, Air And Combined Microwave–Air-Drying Parameters of Pumpkin Slices, Food Science AndTechnology, 40, 1445-1451 (2007)
  12. Ozbek B. and G., Thin Layer Drying Characteristics AndModelling of Mint Leaves Undergoing MicrowaveTreatment, Journal of Food Engineering, 541–549 (2007)
  13. Sutar and Prasad, Modeling Microwave Vacuum DryingKinetics And Moisture Diffusivity of Carrot Slices, DryingTechnology, 25, (2007)
  14. Kumar D., Prasad S., Ganti S. and Murthy, optimization ofmicrowave-assisted hot air drying conditions of okarausing response surface methodology, Journal of Foodscience technology, 20, 242-250 (2011)
  15. Zhanga M., Tangb J., Mujumdar A.S. and Wang S., Trendsin microwave related drying of fruits and vegetables,Trends in Food Science and Technology, 17, (2006)
  16. Dadali G., apar D.K. and Ozbek B., Estimation ofEffective Moisture Diffusivity of Okara For MicrowaveDrying, Dry Technology, 25(9), 1445-1450 (2007b)
  17. Doymaz I, Thin-Layer Drying Characteristics of SweetPotato Slices And Mathematical Modelling, Heat AndMass Transfer, 47, 277-285 (2011)
  18. Mcminn W.A.M. and Magee T.R.A., Studies On TheEffect of Temperature On The Moisture SorptionCharacteristics of Potatoes, Journal of Food ProcessEngineering, 22, 113–128 (1999)
  19. Doymaz I, Effect of Citric Acid And Blanching Pre-Treatments On Drying And Rehydration of Amasya RedApples, Food And Bioproducts Processing, 88, 124–132(2010)
  20. Tembo L., Chiteka Z.A., Kadzere I. and Akinnifesi F.K.,Blanching And Drying Period Affect Moisture Loss AndVitamin C Content in Ziziphus Mauritiana (Lamk.),African Journal of Biotechnology, 7 (8), 3100-3106 (2008)
  21. Nazghelichia T., Aghbashloab M., Kianmehra M.H. andOmidb M., Prediction of Energy And Exergy of CarrotCubes In A Fluidized Bed Dryer By Artificial NeuralNetworks, Drying Technology, 29, (2011)
  22. Evin D., Microwave Drying And Moisture Diffusivity ofWhite Mulberry: Experimental And MathematicalModeling, Journal of Mechanical Science AndTechnology, 25 (10), 2711-2718 (2011)
  23. Midilli A., Kucuk H. and Yapar Z.A., New Model ForSingle-Layer Drying, Drying Technology, 20, 1503-1513(2002)
  24. Ertekin C. and Yaldiz O., Drying of Eggplant AndSelection of A Suitable Thin Layer Drying Model, Journalof Food Engineering, 63, 349–359 (2010)
  25. Sobukola O.P., Samuel O.A., Sanni L.O. and Bamiro F.O.,Optimization of Pre-Fry Drying of Yam Slices UsingResponse Surface Methodology, Journal of Food ProcessEngineering, 33, 626–648 (2010)
  26. Diamante L.M. and Munro P.A., Mathematical Modellingof The Thin Layer Solar Drying of Sweet Potato Slices,Solar Energy, 51, 271–276 (1993)
  27. Estürka O. and Yurtsever S., Drying Properties AndQuality Parameters of Dill Dried With Intermittent andContinuous Microwave-Convective Air Treatments,Journal of Agricultural Sciences, 16, 26-36 (2010)
  28. Wang Z., Sun J., Liao X., Chen F., Zhao G. and Wu J.,Mathematical Modeling On Hot Air Drying of Thin LayerApple Pomace, Food Research International, 40, 39–46(2007)
  29. Doymaz I. and Akgun N.A., Study of Thin-Layer Dryingof Grape Wastes, Chemical Engineering Communications,196(7), 890-900 (2009)
  30. Krishna Murthy T.P. and Manohar B., Hot air dryingcharacteristics of mango ginger: Prediction of dryingkinetics by Mathematical Modeling and artificial neuralnetwork, Journal of Food Science and Technology, (2013)
  31. Dahl W.J., Foster L.M. and Tyler R.T., Review of thehealth benefits of peas (Pisumsativum L.), Journal ofnutrition, 1, S3-10 (2012)
  32. Krishna Murthy T.P. and Manohar B., Microwave dryingof mango ginger (Curcuma amadaRoxb): prediction of drying kinetics by mathematical modelling and artificialneural network, International Journal of Food Science andTechnology, 47, 1229–1236 (2012)
  33. Harish A., Vivek B.S., Sushma R., Monisha J. and KrishnaMurthy T.P., Effect of Microwave Power and SampleThickness on Microwave Drying Kinetics Elephant FootYam (Amorphophallus Paeoniifolius), American Journalof Food Science and Technology, 2(1), 28-35 (2014)
  34. Doymaz I., and Ismail O., Experimental Characterizationand Modelling of Drying of Pear Slices, Food Science And Biotechnology, 21, 1377-1381 (2012)