Research Article

Effect on the Effective Diffusion and Activation Energy Values of Pea (Pisum sativum L.) Grains of Drying Temperature

Volume: 3 Number: 1 June 30, 2019
Muhammed Taşova *
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Effect on the Effective Diffusion and Activation Energy Values of Pea (Pisum sativum L.) Grains of Drying Temperature

Abstract

Peas are a kind of legumes and a plant that is consumed with green bark or only grains. Peas which are rich in protein and vitamins are used in many fields. peas having significant amounts of production in Turkey generally made canned, fresh and dried are consumed in different ways. One of the most important criteria for drying is the drying temperature. In this study, the drying temperature of the pea grains, the effective diffusion coefficient (Deff) and the activation energy values (Ea) were determined by drying the cabin type convective dryer with drying air temperatures of 50, 60 and 70 °C. In the drying process, the moisture content of the product has been reduced to 10-13%. According to the applied drying air temperature values, the average drying times were determined as 12, 6 and 4 hours, respectively. The effective diffusion values determined during the drying process were 18x10-7, 37x10-7 and 5.86x10-6 m2/sec respectively according to the drying temperatures. In the study, the activation energy value was found as 54.72 kJ/mol.

Keywords

Pea,Drying,Effective diffusion and activation energy

References

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Details

Primary Language

Turkish

Subjects

-

Journal Section

Research Article

Authors

Publication Date

June 30, 2019

Submission Date

May 8, 2019

Acceptance Date

June 21, 2019

Published in Issue

Year 2019 Volume: 3 Number: 1

IZ

https://izlik.org/JA73NP74DJ

Cite

RIS / Bibtex
APA
Taşova, M. (2019). Effect on the Effective Diffusion and Activation Energy Values of Pea (Pisum sativum L.) Grains of Drying Temperature. International Scientific and Vocational Studies Journal, 3(1), 8-13. https://izlik.org/JA73NP74DJ
AMA
1.Taşova M. Effect on the Effective Diffusion and Activation Energy Values of Pea (Pisum sativum L.) Grains of Drying Temperature. ISVOS. 2019;3(1):8-13. https://izlik.org/JA73NP74DJ
Chicago
Taşova, Muhammed. 2019. “Effect on the Effective Diffusion and Activation Energy Values of Pea (Pisum Sativum L.) Grains of Drying Temperature”. International Scientific and Vocational Studies Journal 3 (1): 8-13. https://izlik.org/JA73NP74DJ.
EndNote
Taşova M (June 1, 2019) Effect on the Effective Diffusion and Activation Energy Values of Pea (Pisum sativum L.) Grains of Drying Temperature. International Scientific and Vocational Studies Journal 3 1 8–13.
IEEE
[1]M. Taşova, “Effect on the Effective Diffusion and Activation Energy Values of Pea (Pisum sativum L.) Grains of Drying Temperature”, ISVOS, vol. 3, no. 1, pp. 8–13, June 2019, [Online]. Available: https://izlik.org/JA73NP74DJ
ISNAD
Taşova, Muhammed. “Effect on the Effective Diffusion and Activation Energy Values of Pea (Pisum Sativum L.) Grains of Drying Temperature”. International Scientific and Vocational Studies Journal 3/1 (June 1, 2019): 8-13. https://izlik.org/JA73NP74DJ.
JAMA
1.Taşova M. Effect on the Effective Diffusion and Activation Energy Values of Pea (Pisum sativum L.) Grains of Drying Temperature. ISVOS. 2019;3:8–13.
MLA
Taşova, Muhammed. “Effect on the Effective Diffusion and Activation Energy Values of Pea (Pisum Sativum L.) Grains of Drying Temperature”. International Scientific and Vocational Studies Journal, vol. 3, no. 1, June 2019, pp. 8-13, https://izlik.org/JA73NP74DJ.
Vancouver
1.Muhammed Taşova. Effect on the Effective Diffusion and Activation Energy Values of Pea (Pisum sativum L.) Grains of Drying Temperature. ISVOS [Internet]. 2019 Jun. 1;3(1):8-13. Available from: https://izlik.org/JA73NP74DJ

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