Processing of peas (Pisum sativum L.). Part 1: Modelling of the thin layer drying kinetic of pea, varieties obonuco Andina and Sureña

被引：2

作者：

Pantoja D.C. ^{[1
]}

Osorio O. ^{[2
]}

Mejía D.F. ^{[2
]}

Váquiro H.A. ^{[3
]}

机构：

[1] Ingeniería Agroindustrial, Universidad de Nariño, Facultad de Ingeniería Agroindustrial, Pasto

[2] Universidad de Nariño, Facultad de Ingeniería Agroindustrial, Grupo de Apoyo A la Investigación y Desarrollo Agroalimentario (GAIDA), Tecnologías Emergentes en Agroindustria (TEA), Pasto

[3] Universidad Del Tolima, Facultad de Ingeniería Agronómica, Grupo de Investigación CEDAGRITOL, Ibagué

来源：

Informacion Tecnologica | 2016年 / 27卷 / 01期

关键词：

Activation energy; Drying; Effective diffusivity; Modelling; Peas;

D O I：

10.4067/S0718-07642016000100009

中图分类号：

学科分类号：

摘要：

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 (Deff) and activation energy (Ea) were calculated using the analytical solution of the second Fick's Law for spherical geometry and negligible external resistance. The effective diffusivity Deff 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.

引用

页码：69 / 80

页数：11

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