Dehydration- Hydration Kinetics and Physical Properties of Green Peas and Assessment of Functional Properties of Dried Green Pea Flour

Abstract

The present investigation was carried out in four parts, in the first part studies were carried out- to determine the physical parameter (diameters, mass, volume, density, sphericity, angle of repose etc.) of two varieties (KPS I 0 and Pahuja 4400) of green peas. In the second part of investigation study was carried. out to see the drying kinetics of pea samples in three different conditions (sun drying, solar drying and tray drying). Third part of investigation was carried out to see the hydration kinetics of dried pea samples and fourth part was carried out to investigate functional properties of dried green pea flour. On the basis of the experimental data it may be conclude that for physical parameters of KPS 10 and Pahuja 4400; the average values of D1 (length) and 0 2 (width) of KPS l 0 were found greater than the Pahuja 4400; whereas 03 (height) of Pahuja 4400 was greater than KPS 10. Values of AMD, GMD and SMD of KPS 10 were found superior than Pahuja 4400. Mean values of bulk density and true de·lSity were found superior for KPS 10 over Pahuja 4400; whereas porosity was found greater for Pahuja 4400 over KPS I 0. Thousand seeds weight of Pahuja 4400 were found greater than KPS 10; whereas mean values for volume were found same for both of the varieties. Average values of angle of repose were found greater for Pahuja 4400 but sphericity were found greater for KPS 10. In drying experiment it was observed that moisture content continuously decreased with increase in drying time. Drying rate was found maximum in the initial stage which decreased gradually with the time of drying. In tray drying, at 70 °C most of the water removed in fourth hour during drying for variety KPS I 0 and for variety Pahuja 4400, most of the water was removed in third hour of drying. The result of the hydration measurement in plain water at normal and 60 °C can be concluded that temperature drastically affected the weight, moisture content and hydration ratio of the pea seeds due to water absorption. It is observed that for each samples the rate of water absorption was highest during the initial stages, decreasing gradually as moisture contc:nt approaches saturation. The moisture content and the moisture uptake rate increases w1th increase in soaking temperature. The experiment results of functional properties. ~f dried green pea flour declares that WAC, OAC, emulsion activity, emulsion stab1hty and swelling capacity of variety Pahuja 4400 was found greater over variety KPS 10.