Abstract

PANTOJA, Darío C; OSORIO, Oswaldo; MEJIA, Diego F  and  VAQUIRO, Henry A. Processing of Peas (Pisum sativum L.). Part 1: Modelling of the Thin Layer Drying Kinetic of Pea, Varieties Obonuco Andina and Sureña. Inf. tecnol. [online]. 2016, vol.27, n.1, pp.69-80. ISSN 0718-0764.  http://dx.doi.org/10.4067/S0718-07642016000100009.

In this study the drying of peas, varieties Obonuco Andina and Sureña, at temperatures between 45 and 60°C with air velocity of 1.5 m/s was carried out. The temperature increase reduced the process time for both varieties. Verma's model properly described the process in terms of the adjusted coefficient of determination, mean relative error and confidence intervals for the model parameters. The effective diffusivity (D_eff) and activation energy (E_a) were calculated using the analytical solution of the second Fick’s Law for spherical geometry and negligible external resistance. The effective diffusivity D_eff increased when the temperature was increased, ranging between 1.649*10^-10 and 2.585*10^-10 m²/s to variety Obonuco Andina and between 1.752x10^-10 and 2.586*10^-10 m²/s for variety Sureña. The activation energy Ea for the variety Obonuco Andina was 26.87 kJ/mol and for the variety Sureña was 25.29 kJ/mol.

Keywords : peas; drying; modelling; effective diffusivity; activation energy.

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