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The present study aimed to determine the drying kinetics parameters in Pisum sativum L., such as speed and drying time, equilibrium moisture and critical moisture; wich are very important for efficient drying and quality. Moreover, was studied removal of water present in the food, for which was used a tray dryer with hot air at 50 °C, determining moisture content of the food at different times of exposure to hot air, until achieving constant weight of food. The results obtained were: drying time and speed of Pisum sativum L. (peas green), 594,36 minutes and 0,00108 gH2O/m2.min, respectively; equilibrium moisture, 0,071 gH2O/g dry solids, and critical moisture, 0,501 gH2O/g dry solids. The values obtained were analyzed using the drying curve and determined by the analytical method of food drying theory.

CINÉTICA DE SECADO DE Pisum sativum L. (ARVEJA VERDE) VARIEDAD USUI