Optimization of fluidized bed drying process of green peas using response surface methodology

Drying Technology

Volumn 26, Issue 7, 2008, Pages 920-930

  Burande, Rajesh R ^a   Kumbhar, Baburao K ^a   Ghosh, Prabal K ^b   Jayas, Digvir S ^b  

^a G B PANT UNIVERSITY OF AGRICULTURE AND TECHNOLOGY   (India)

^b UNIVERSITY OF MANITOBA   (Canada)

Author keywords

Fluidized bed drying; Green peas; Process optimization; Response surface methodology; Sensory analysis

Indexed keywords

CURING; CURVE FITTING; DEWATERING; DRYING; FLUID DYNAMICS; FLUID MECHANICS; FLUIDIZATION; FLUIDIZED BEDS; FOOD PRESERVATION; OPTIMIZATION; PIEZOELECTRIC DEVICES; SURFACE PROPERTIES;

DRYING AIR; FLUIDIZED BED DRYING; GREEN PEAS; PRE TREATMENTS; PROCESS VARIABLES; RESPONSE SURFACE METHODOLOGY (RSA);

FLUIDIZED BED PROCESS;

EID: 47349094402     PISSN: 07373937     EISSN: 15322300     Source Type: Journal    
DOI: 10.1080/07373930802142739     Document Type: Article

References (53)

1. Kuppuswamy, S. and Rao, R. G. (1970) Dehydration of green peas. Journal of Food Science & Technology, 11, pp. 60-63.
2. Devi, U. and Sharma, G. K. (2007) Effect of processing and storage on the physico-chemical properties of dry peas (Pisum sativum L.). Journal of Food Science & Technology, 44, pp. 212-215.
3. Kaur, H. and Bawa, A. S. (2002) Studies on fluidized bed drying of peas. Journal of Food Science & Technology, 39, pp. 272-275.
4. Shah, W. H. and Sufi, N. A. (1976) Studies on dehydration of fruits and vegetables-Dehydration and rehydration characteristics of green peas. Agriculture Pakistan, 27, pp. 69-80.
5. Kanawade, V. L., Narain, M. and Kumbhar, B. K. (1995) Drying behaviour of peas in fluidized bed. Indian Food Packer, 49, pp. 25-36.
6. Gangopadhyay, H. and Chaudhari, D. R. (1979) Comparative studies on dehydration of peas in fluidized bed and conventional tray dryer. Journal of Food Science & Technology, 16, pp. 206-207.
7. Giner, S. A. and Calvelo, A. (1987) Modeling of wheat drying in fluidized bed. Journal of Food Science, 52, pp. 1358-1363.
8. Kanawade, V. L. and Narain, M. (1993) Effect of pre-treatment and drying air temperature on quality of peas dehydrated in fluidized bed dryer. Journal of Food Science & Technology, 30, pp. 118-120.
9. Dimattia, D. G., Amyotte, P. R. and Hamdullahpur, F. (1996) Fluidized bed drying of large particles. Transactions of the ASAE, 39, pp. 1745-1750.
10. Prakash, S., Jha, S. K. and Datta, N. (2003) Performance evaluation of blanched carrots dried by three different driers. Journal of Food Engineering, 62, pp. 305-313.
11. Senadeera, W., Bhandari, B. R., Young, G. and Wijesinghe, B. (2003) Influence of shapes of selected vegetable materials on drying kinetics during fluidized bed drying. Journal of Food Engineering, 58, pp. 277-283.
12. Senadeera, W., Bhandari, B. R., Young, G. and Wijesinghe, B. (2005) Modeling dimensional shrinkage of shaped foods in fluidized bed drying. Journal of Food Processing & Preservation, 29, pp. 109-119.
13. Hatamipour, M. S. and Mowla, D. (2006) Drying behavior of maize and green peas immersed in fluidized bed of inert energy carrier particles. Food and Bioproducts Processing, 84, pp. 220-226.
14. Inaba, H., Husain, S., Horibe, A. and Haruki, N. (2007) Heat and mass transfer analysis of fluidized bed grain drying. Memoirs of the Faculty of Engineering (Okayama University), 41, pp. 52-62.
15. Giri, S. K. and Prasad, S. (2007) Optimization of microwave-vacuum drying of button mushrooms using response-surface methodology. Drying Technology, 25:5, pp. 901-911.
16. Madamba, P. S. and Liboon, F. A. (2001) Optimization of the vacuum dehydration of celery (Apium graveolens) using the response surface methodology. Drying Technology, 19:3, pp. 611-626.
17. Madamba, P. S. and Lopez, R. I. (2002) Optimization of the osmotic dehydration of mango (Mangifera indica L.) slices. Drying Technology, 20:6, pp. 1227-1242.
18. Cao, H., Zhang, M., Mujumdar, A. S., Du, W.-Hua and Sun, J.-Cai. (2006) Optimization of osmotic dehydration of kiwifruit. Drying Technology, 24:1, pp. 89-94.
19. Sokhansanj, S. and Jayas, D. S. (2006) Handbook of Industrial Drying, pp. 521-546. CRC Press, Boca Raton, FL
20. Law, C. L. and Majumdar, A. S. (2006) Handbook of Industrial Drying, pp. 173-201. CRC Press, Boca Raton, FL
21. Mujumdar, A. S. and Devehastin, S. (1999) Developments in Drying. Food Dehydration, Vol. 1, pp. 59-111. Kasetsart University Press, Bangkok, Thailand
22. Svetozarova1, G.I. and Burovoi, I. A. (1965) Mathematical models of drying processes in a fluidized bed. Journal of Engineering Physics & Thermophysics, 9, pp. 24-30.
23. Van Arsdel, W. B. and Copley, M. J. (1963) Food Dehydration, Vol I, AVI Publishing Co., Westport, CT
24. Jain, N. L. and Chaudhari, B. (1963) Some studies in dehydration of peas. Indian Journal of Horticulture, 20, pp. 129-135.
25. Jain, N. L. and Mukherjee, S. K. (1966) New trends in processing and preservation of vegetables. Indian Horticulture, 10, pp. 51-52.
26. Floros, J. D. and Chinnan, M. S. (1987) Optimization of pimiento pepper lye-peeling process using response surface methodology. Transactions of the ASAE, 30, pp. 560-567.
27. Mudahar, G. S., Toledo, R. T., Floros, J. D. and Jen, J. J. (1989) Optimization of carrot dehydration process using response surface methodology. Journal of Food Science, 54, pp. 714-719.
28. Wu, Y. F., Baek, H. H., Gerard, P. D. and Cadwallader, K. R. (2000) Development of a meat-like process flavoring from soybean-based enzyme-hydrolyzed vegetable protein (E-HVP). Journal of Food Science, 65, pp. 1220-1227.
29. Basantpure, D., Kumbhar, B. K. and Awasthi, P. (2003) Optimization of levels of ingredients and drying air temperature in development of dehydrated carrot halwa using response surface methodology. Journal of Food Science & Technology, 40, pp. 40-44.
30. Wang, D. S., Torng, C. C., Lin, I. P., Cheng, B. W., Liu, H. R. and Chou, C. Y. (2006) Optimization of nattokinase production conduction using response surface methodology. Journal of Food Process Engineering, 29, pp. 22-35.
31. Theppaya, T. and Prasertsan, S. (2004) Optimization of rubber wood drying by response surface method and multiple contour plots. Drying Technology, 22:7, pp. 1637-1660.
32. Song, X.-Ju, Zhang, M. and Mujumdar, A. S. (2007) Optimization of vacuum microwave predrying and vacuum frying conditions to produce fried potato chips. Drying Technology, 25:12, pp. 2027-2034.
33. Khuri, A. I. and Cornell, J. A. (1996) Response Surface: Designs and Analyses,., Marcel Dekkar Inc., New York
34. Myers, R. H. and Montgomery, D. C. (2002) Response Surface Methodology,., Wiley, New York
35. Ambrosio, M. C. B. and Taranto, O. P. (2002) The drying of solids in a modified fluidized bed. Brazilian Journal of Chemical Engineering, 19:3, pp. 355-358.
36. Box, G. E. P. and Wilson, K. B. (1951) On the experimental attainment of optimum conditions. Journal of the Royal Statistical Society, Series B (Methodological), 13, pp. 1-45.
37. Box, G. E. P. and Hunter, W. G. (1961) The 2k-p fractional factorial designs part I and II. Journal of Technometrics, 3, pp. 311-458.
38. Aslan, N. (2007) Application of response surface methodology and central composite rotatable design for modeling the influence of some operating variables of a multi-gravity separator for coal cleaning. Fuel, 86, pp. 769-776.
39. Pereira, E. C. and Thompson, D. R. (1984) Blanching of green peas. Transactions of the ASAE, 27, pp. 620-623.
40. Vainionpaa, J. (1991) Modelling of extrusion cooking of cereals using response surface methodology. Journal of Food Engineering, 13, pp. 1-26.
41. (2000) Approved Methods of American Association of Cereal Chemists,., St. Paul, MN
42. Kang, Y., Shim, J. S., Choi, M. J., Lee, K. W. and Kim, S. D. (1995) Drying fluidized materials in a centrifugal fluidized bed. Korean Journal of Chemical Engineering, 12:3, pp. 325-330.
43. Uckon, G. and Ulku, S. (1986) Drying of Solids: Recent International Developments, pp. 91-96. Wiley Eastern Ltd., New Delhi, India
44. (1968) IS:4626: Specification for Dehydrated Peas, Indian Standards Institution, New Delhi, India
45. Chua, K. J., Majumdar, A. S. and Chou, S. K. (2003) Intermittent drying of bioproducts-An overview. Bioresource Technology, 90, pp. 285-295.
46. Pan, Y. K., Zhao, L. J., Doug, Z. H., Majumdar, A. S. and Kudra, T. (1999) Intermittent drying of carrot in a vibrated fluid bed: Effect on product quality. Drying Technology, 17, pp. 2323-2340.
47. Pan, Y. K., Zhao, L. J. and Hu, W. B. (1999) The effect of tempering-intermittent drying on quality and energy of plant material. Drying Technology, 17, pp. 1795-1802.
48. (1997) IS:6273: Guide for Sensory Evaluation of Foods-Part II: Methods and Evaluation Cards, Indian Standards Institution, New Delhi, India
49. (2002) SAS User's Guide, SAS Institute Inc., Cary, NC
50. Mason, R. L., Gunst, R. F. and Hess, J. L. (2003) Statistical Design and Analysis of Experiments, Wiley, New York
51. Deyhimi, F., Arabieh, M. and Parvin, L. (2006) Optimization of the emerson-trinder enzymatic reaction by response surface methodology. Biocatalysis and Biotransformation, 24, pp. 263-271.
52. Conlon, M. and Khuri, A. I. (1988) MR-Multiple Response Optimization, Department of Statistics, University of Florida, Gainesville, FL
53. Verma, P., Agrawal, U. S., Sharma, A. K., Sarkar, B. C. and Sharma, H. K. (2005) Optimization of process parameters for the development of a cheese analogue from pigeon pea (Cajunus cajun) and soy milk using response surface methodology. International Journal of Dairy Technology, 58, pp. 51-58.