Desorption isotherm and heat pump drying kinetics of peas

M. Shafiur Rahman, Conrad O. Perera, Caroline Thebaud

Research output: Contribution to journalArticle

100 Citations (Scopus)

Abstract

Moisture desorption isotherms and thin layer drying kinetices of peas in a laboratory pilot heat pump dryer were measured and modeled. A mesh bottom tray was used and air flow was parallel to the two faces of the thin layer. Air drying temperature, and relative humidity were varied from 25 to 65°C and 0.20 to 0.60, respectively. The air velocity was 1.5 m s-1. A two component exponential model was used to represent the heat pump drying curves. The model parameters were correlated with the temperature and relative humidity. The two component model and correlations for the parameters developed can be used to predict the moisture content of peas during heat pump air drying.

Original languageEnglish
Pages (from-to)485-491
Number of pages7
JournalFood Research International
Volume30
Issue number7
DOIs
Publication statusPublished - Aug 1997

Fingerprint

heat pumps
Peas
desorption
peas
Hot Temperature
drying
Air
air drying
kinetics
relative humidity
Humidity
thin-layer drying
drying temperature
dryers
trays
air flow
Temperature
air temperature
water content
air

Keywords

  • Drying kinetics
  • Heat pump
  • Moisture isotherm
  • Water activity

ASJC Scopus subject areas

  • Food Science

Cite this

Desorption isotherm and heat pump drying kinetics of peas. / Rahman, M. Shafiur; Perera, Conrad O.; Thebaud, Caroline.

In: Food Research International, Vol. 30, No. 7, 08.1997, p. 485-491.

Research output: Contribution to journalArticle

Rahman, M. Shafiur ; Perera, Conrad O. ; Thebaud, Caroline. / Desorption isotherm and heat pump drying kinetics of peas. In: Food Research International. 1997 ; Vol. 30, No. 7. pp. 485-491.
@article{af9760450d9641299f190e3918446580,
title = "Desorption isotherm and heat pump drying kinetics of peas",
abstract = "Moisture desorption isotherms and thin layer drying kinetices of peas in a laboratory pilot heat pump dryer were measured and modeled. A mesh bottom tray was used and air flow was parallel to the two faces of the thin layer. Air drying temperature, and relative humidity were varied from 25 to 65°C and 0.20 to 0.60, respectively. The air velocity was 1.5 m s-1. A two component exponential model was used to represent the heat pump drying curves. The model parameters were correlated with the temperature and relative humidity. The two component model and correlations for the parameters developed can be used to predict the moisture content of peas during heat pump air drying.",
keywords = "Drying kinetics, Heat pump, Moisture isotherm, Water activity",
author = "Rahman, {M. Shafiur} and Perera, {Conrad O.} and Caroline Thebaud",
year = "1997",
month = "8",
doi = "10.1016/S0963-9969(98)00009-X",
language = "English",
volume = "30",
pages = "485--491",
journal = "Food Research International",
issn = "0963-9969",
publisher = "Elsevier Limited",
number = "7",

}

TY - JOUR

T1 - Desorption isotherm and heat pump drying kinetics of peas

AU - Rahman, M. Shafiur

AU - Perera, Conrad O.

AU - Thebaud, Caroline

PY - 1997/8

Y1 - 1997/8

N2 - Moisture desorption isotherms and thin layer drying kinetices of peas in a laboratory pilot heat pump dryer were measured and modeled. A mesh bottom tray was used and air flow was parallel to the two faces of the thin layer. Air drying temperature, and relative humidity were varied from 25 to 65°C and 0.20 to 0.60, respectively. The air velocity was 1.5 m s-1. A two component exponential model was used to represent the heat pump drying curves. The model parameters were correlated with the temperature and relative humidity. The two component model and correlations for the parameters developed can be used to predict the moisture content of peas during heat pump air drying.

AB - Moisture desorption isotherms and thin layer drying kinetices of peas in a laboratory pilot heat pump dryer were measured and modeled. A mesh bottom tray was used and air flow was parallel to the two faces of the thin layer. Air drying temperature, and relative humidity were varied from 25 to 65°C and 0.20 to 0.60, respectively. The air velocity was 1.5 m s-1. A two component exponential model was used to represent the heat pump drying curves. The model parameters were correlated with the temperature and relative humidity. The two component model and correlations for the parameters developed can be used to predict the moisture content of peas during heat pump air drying.

KW - Drying kinetics

KW - Heat pump

KW - Moisture isotherm

KW - Water activity

UR - http://www.scopus.com/inward/record.url?scp=0031200847&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=0031200847&partnerID=8YFLogxK

U2 - 10.1016/S0963-9969(98)00009-X

DO - 10.1016/S0963-9969(98)00009-X

M3 - Article

VL - 30

SP - 485

EP - 491

JO - Food Research International

JF - Food Research International

SN - 0963-9969

IS - 7

ER -