Whole Green Pea Moisture Content Determination Using a Microwave Oven

Abstract

A household microwave oven was used to determine the moisture content of whole green field peas (Pisum sativum L.). The samples were dried at 3-min intervals and then continuously for a period of time. The results were compared with the air oven methods. There was no difference between the moisture contents determined using the ISTA and AACC methods. It is possible to use the microwave oven method to determine the moisture content of whole green peas by drying the samples intermittently or continuously with water placed in the oven. The microwave drying time was dependent on the initial moisture content of the samples. For the intermittent microwave drying, moisture contents determined at 9 min of drying compared agreeably with standard air oven methods at moisture levels MC1 and MC2. Drying the samples at 3-min intervals for 12 min produced moisture contents which compared satisfactorily with the standard oven methods for moisture levels MC4, MC5 and MC6. For continuous microwave drying, the samples at moisture levels MC1, MC2, MC3, MC4, MC5 and MC6 can be dried for 8, 8, 9, 10, 11 and 11 min, respectively. The moisture content at those times compared well with the standard air oven methods. The size of drying container had a significant effect on the moisture content determined by the microwave oven method. For the same drying time, the apparent moisture content increased with decreasing container size. To achieve the same results as in this experimental study, similar container size (65.0 mm internal diameter) should be used.