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Thin Layer Drying of Pigeon Pea
Author(s) -
SHEPHERD H.,
BHARDWAJ R.K.
Publication year - 1988
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1988.tb07849.x
Subject(s) - thin layer , diffusion , arrhenius equation , arrhenius plot , layer (electronics) , mathematics , materials science , chemistry , horticulture , thermodynamics , composite material , biology , physics , activation energy
Semi‐theoretical and empirical models were examined to test their applicability to describe the thin‐layer drying characteristics of whole pigeon pea. The Page and single‐term diffusion equations were found simple and adequate for describing the drying behavior of the grain. The diffusion model with several terms matched the observed data closely over the entire drying period. The drying parameters of pigeon pea were a function of temperature and might be related by an Arrhenius‐type equation. The drying behavior of pigeon pea consisted of two periods and the drying rate plot was similar to that of other food grains.