Abstract
AbstractA hybrid convective‐infrared‐rotary drum (CIRD) dryer was designed and fabricated to examine the drying behavior of the green pea under different experimental conditions. In this study, the effect of temperature was evaluated at three levels (40, 55, and 70°C); while the infrared (IR) power and drum rotation speed were also varied in three levels: 250, 500, and 750 W and 5, 10, and 15 rpm, respectively. The effect of these three variables was assessed on the drying, durability extension and quality of the green peas. Drying of green pea with CIRD method by the following conditions: air temperature, IR power and drum rotation speed enhanced the drying rate, the variations in the effective moisture diffusion coefficient, rehydration ratio, total phenol content, and antioxidant capacity. In addition, increasing temperature, IR power, and rotary speed reduce the color changes and specific energy consumption. The highest effective moisture diffusion coefficient, rehydration ratio, total phenol content, and antioxidant capacity were 1.58 × 10−11 m2/s, 2.19 ± 0.13, 12.99 ± 0.35 mg GAE/g dry sample, and 75.73 ± 0.82%, respectively. Moreover, the lowest specific energy consumption, color variation, and pH were 107.49 ± 0.88 MJ/kg, 44.40 ± 0.51, and 4.98 ± 0.11, respectively. The highest qualitative and nutritional preservation belonged to the highest air temperature, maximum IR power, and highest drum speed.Practical applicationsToday, drying is not only a way to store foodstuffs, but it is also known as a way to increase the value added to food products. Extracting water from a product under controlled conditions reduces the moisture of foods to a certain level and prevents microbial growth that causes foods to spoil. One of the main goals of modern food technology is to maximize nutrient protection during the process and storage. In addition, antioxidant compounds reduce the risk of developing a variety of cancers and cardiovascular disease by eliminating free radicals and active oxygen.
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