EXPERIMENTAL AND THEORETICAL ANALYSIS OF THE DRYING KINETICS OF GREEN PEAS

The effect of moisture content drying rate for different diameters of green peas at different temperatures is critically analyzed in this paper. The above parameters under different temperatures and diameters are analyzed without using blanching technique. It is observed that the process plays a vital role in the reduction of the moisture content under different temperatures. The drying of green peas was done in a fluidized bed dryer operating at different temperatures. The data obtained from the experiments were subjected to statistical analysis