Mathematical modelling of thin layer drying of fresh green pea (Pisum sativum) husk. (1st January 2012)

• Record Type: Journal Article
• Authors: Kumar, Kshitij; Kumar, Navneet; Sharma, Harish Kumar
• Is Part Of: International journal of postharvest technology and innovation. Volume 2:Number 4(2012)
• Page Start: 400
• Page End: 413
• Publication Date: 2012-01-01
• Subjects: green pea husk -- mathematical modelling -- thin layer drying -- effective diffusivity -- activation energy; Crops -- Postharvest technology -- Periodicals; 631.56
• Languages: English
• ISSNs: 1744-7550

Abstract

Thin layer green pea husk (pericarp) drying characteristics were evaluated in a laboratory scale tray dryer. The drying experiments were carried out at 65, 70, 75 and 80 °C. Mathematical models were tested to fit drying data of green pea husk. The drying process of green pea husk occurred mainly during a falling rate period except for a very short accelerating period at the beginning. Midilli-Kucuk model had the highest R 2 and lowest Chi squared and RMSE values and therefore can be used to predict the drying behaviour. The average values of effective diffusivity ranged from 5.01 × 10 −8 to 9.17 × 10 −8 m 2 /s for drying green pea husk. The activation energy value was 31.55 kJ/mol for the whole falling rate period.