Volume shrinkage and breakage of pea hulls during fluid bed drying of peas


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Authors

  • R R Burande Department of Process and Food Engineering, GB Pant University of Agriculture and Technology, Pantnagar
  • B K Kumbhar Department of Process and Food Engineering, GB Pant University of Agriculture and Technology, Pantnagar
  • Maharaj Narain Department of Process and Food Engineering, GB Pant University of Agriculture and Technology, Pantnagar
  • D K Gupta Department of Process and Food Engineering, GB Pant University of Agriculture and Technology, Pantnagar

Abstract

The effect of variables, viz. temperature, pre-treatment, load density and tempering time on volume shrinkage of peas and breakage of pea hulls was studied in fluid bed drying. The results indicated that the volume shrinkage ranged from 57.3 to 69.6 per cent and varied with drying conditions. An empirical equation has been developed to represent volume shrinkage as a function of moisture content. The process conditions affected pea hull breakage and ranged from 16.0 to 50.1 per cent. The higher temperature and chemical pretreatment increased the breakage while double pricking and higher load density reduced it. The high initial moisture content also increased the breakage percentage.

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Submitted

2012-01-10

Published

2006-12-05

Issue

Vol. 37 No. 4 (2000)

Section

Articles

License

How to Cite

Burande, R. R., Kumbhar, B. K., Narain, M., & Gupta, D. K. (2006). Volume shrinkage and breakage of pea hulls during fluid bed drying of peas. Journal of Agricultural Engineering, 37(4). https://epubs.icar.org.in/index.php/JAE/article/view/14101