Effect on the Effective Diffusion and Activation Energy Values of Pea (Pisum sativum L.) Grains of Drying Temperature

Authors : Muhammed Taşova

Pages : 8-13

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Publication Date : 2019-06-30

Article Type : Research

Abstract :Peas are a kind of legumes and a plant that is consumed with green bark or only grains. Peas which are rich in protein and vitamins are used in many fields. peas having significant amounts of production in Turkey generally made canned, fresh and dried are consumed in different ways. One of the most important criteria for drying is the drying temperature. In this study, the drying temperature of the pea grains, the effective diffusion coefficient  (Deff)  and the activation energy values  (Ea)  were determined by drying the cabin type convective dryer with drying air temperatures of 50, 60 and 70 °C. In the drying process, the moisture content of the product has been reduced to 10-13%. According to the applied drying air temperature values, the average drying times were determined as 12, 6 and 4 hours, respectively. The effective diffusion values determined during the drying process were 18x10 -7 , 37x10 -7  and 5.86x10 -6  m 2 /sec respectively according to the drying temperatures. In the study, the activation energy value was found as 54.72 kJ/mol.
Keywords : Pea, Drying, Effective diffusion and activation energy