Microwave Drying Characteristics of Green Peas and its Quality Evaluation

The drying characteristics of green peas were examined in a microwave dryer for power level of 20,40 and 60W. The green peas were pretreated with citric acid solutions and blanched with hot water at 85C before drying. The drying process was continued until sample moisture fell to equilibrium moisture content. The blanched samples dried faster than those in other pretreatments and control conditions. Moreover, rehydration capacities of the pretreatments were higher than control samples. The drying rate curve contained no constant rate drying period but the drying process took place in the falling rate period. Drying data were fitted to two thin-layer drying models; namely Page and exponential model. The performance of the models was evaluated by comparing the coefficient of determination (R), and root mean square error (RMSE). The models that best represented green pea drying was Page model.. All the sensory attributes like colour, taste, texture, flavor, appearance and overall acceptability are acceptable in hot water blanched sample dried at 40W.