Drying of Chickpeas (Cicer arietinum) and Black eyed Peas (Vigna unguiculata)

International Journal of Chemical Engineering Research

© 2017 by SSRG - IJCER Journal

Volume 4 Issue 1

Year of Publication : 2017

Authors : Rajasekar S, Arvind B, Meyyappan N

10.14445/23945370/IJCER-V4I1P103

How to Cite?

Rajasekar S, Arvind B, Meyyappan N, "Drying of Chickpeas (Cicer arietinum) and Black eyed Peas (Vigna unguiculata)," SSRG International Journal of Chemical Engineering Research, vol. 4,  no. 1, pp. 14-21, 2017. Crossref, https://doi.org/10.14445/23945370/IJCER-V4I1P103

Abstract:

In this article an attempt has been made to determine the moisture diffusivity of solid food grains in drying operations using which a comprehensive mathematical model is proposed to predict the drying characteristics of any solid food materials. Moisture diffusivity of whole grain, endosperm and husk were evaluated experimentally at different temperatures of 300C, 400C & 500C for chickpeas and black eyed peas in drying operations. The drying characteristics of solid food grains are also studied. The effects of process parameter like temperature on the rate of drying were assessed. Efforts are made to find the diffusivity model for chickpeas and black eyed peas in drying operations.

Keywords:

solid food grains, drying characteristics, moisture diffusivity.

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