International Journal of Agricultural Engineering

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Studies on Efficient Rehydration of Dried Green Peas (Pisum sativum)


Affiliations
1 Department of Food Processing and Technology, UTD, Bilaspur University, Bilaspur (C.G.), India
2 Department of Food Technology, Bundelkhand University, Jhansi (U.P.), India
3 MDDM College, Muzaffarpur (Bihar), India
4 Department of Food Science and Technology, NIFTEM, Sonipat (Haryana), India
     

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This study investigates efficient rehydration of dried green peas for its use in “Heat and Eat” food products. Dehydration and rehydration kinetics of green peas were studied on Hot Air Dryer (HAD) and Solar Conduction Dryer (SCD) for untreated and pre-treated samples. The two pre-treatments used were 1. Partial cuts on the surface, followed by steaming for 2 mins and 2.Blanching in 1% Na2CO3 solution for 2 mins. Rehydration was carried out under conditions of varying temperature (50, 70 and 90 °C) and time (5 and 10 mins). Hardness, Rehydration Ratio and Colour (L*a*b* values) was measured for fresh, dried and rehydrated samples to find the optimum pre-treatment and drying method for efficient rehydration. Partial surface cuts followed by steaming was found to be the better pre-treatment for both HAD and SCD dried peas whereas colour after rehydration was better retained in HAD dried peas.”

Keywords

Rehydration, Dried Peas, Na2CO3.
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  • Studies on Efficient Rehydration of Dried Green Peas (Pisum sativum)

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Authors

Shweta Saloni
Department of Food Processing and Technology, UTD, Bilaspur University, Bilaspur (C.G.), India
Sindhu
Department of Food Technology, Bundelkhand University, Jhansi (U.P.), India
Sujata
MDDM College, Muzaffarpur (Bihar), India
Aditi Singh
Department of Food Science and Technology, NIFTEM, Sonipat (Haryana), India

Abstract


This study investigates efficient rehydration of dried green peas for its use in “Heat and Eat” food products. Dehydration and rehydration kinetics of green peas were studied on Hot Air Dryer (HAD) and Solar Conduction Dryer (SCD) for untreated and pre-treated samples. The two pre-treatments used were 1. Partial cuts on the surface, followed by steaming for 2 mins and 2.Blanching in 1% Na2CO3 solution for 2 mins. Rehydration was carried out under conditions of varying temperature (50, 70 and 90 °C) and time (5 and 10 mins). Hardness, Rehydration Ratio and Colour (L*a*b* values) was measured for fresh, dried and rehydrated samples to find the optimum pre-treatment and drying method for efficient rehydration. Partial surface cuts followed by steaming was found to be the better pre-treatment for both HAD and SCD dried peas whereas colour after rehydration was better retained in HAD dried peas.”

Keywords


Rehydration, Dried Peas, Na2CO3.

References