Ashok K Senapati, M. Singh, A K Varshney, and D. Raj
Centre of Excellence on Post Harvest Technology, ASPEE College of Horticulture, Navsari Agricultural University, Navsari- 396 450 (Gujarat), India. Correspondences e-mail: email@example.com Manjushree@nau.in, 9638911247
Diversifications of climatic condition of India lead advantages in production of fruits and vegetables. This climate ensures availability of all varieties of fresh fruits and vegetables. Pisum sativum (commonly known as peas) is one of the major vegetable crop contributes approximately 2.5% (3.86 million MT) share of the total vegetable production and 4.6% of the total vegetable producing area in India (NHB, 2014). Due to its high moisture content, it cannot be stored well for a long period of time and must be subjected to some method of preservation such as, freezing, canning, cold storage or drying in order to make it available for later consumption (Chauhan and Srivastava, 2009). That’s why here in Gujarat to enhance the Farmers’ Incomes we tested different drying methods of peas and in this paper we evaluate the fludized bed drying method for green peas drying. The investigation of fluidized bed drying of green peas was conducted in which included two pre treatments (un-blanched and blanched). Matured fresh green peas were procured and deshelled manually to prepare samples and were blanched at 85°C for 1 min and cooled in running water and removed the surface moisture. Then green peas were put three level of bed heights (20,40 and 60 mm) and three level of fluidized bed drying air temperatures ( 45, 55 and 65°C).The result of the study revealed that the whole drying took place in falling rate period only. Overall drying rate varied from 0.0053 to 0.0158 (kg of water / kg of dry matter)/min in the study. The maximum overall drying rate i.e. 0.0158 (kg of water / kg of dry matter)/min was observed in treatment (blanched, 20 mm bed height and 65°C). Significantly maximum protein was found in individual effect of drying air temperature at 45°C i.e.17.87 g/100g which was at par at 55°C i.e.17.85 g/100g.Significantly higher average chlorophyll content was found in treatment (blanched, 40 mm bed height and 45°C) i.e.106.98 mg/100g which was at par with treatment (blanched, 40 mm bed height and 55°C) i.e.106.68 mg/100g). The rehydration ratio (blanched, 40 mm bed height and 55 °C) was found significantly higher at 3.53 which were at par with (blanched, 20 mm bed height and 45 °C) with 3.52. It can be concluded that green peas should be blanched at 85° C for 1 min before drying under fluidized bed drying at a bed height 40 mm and drying air temperature of 55°C to produce best quality of dried green peas without altering quality.