Experiment code 21.5.3.36
Experiment Title Drying of Green Pea (Pisum sativum L.) Puree using Refractance Window (RW) Dryer for Powder Production
Research Type Departmental Research
Experiment Background The world is facing a global epidemic of diet-related chronic disease. One of every five deaths across the globe is attributable to suboptimal diet (The BMJ, 2020). Thus there is need to habit of “food is medicine” interventions to prevent, manage and treat illness, which emphasizes in particular on a holistic approach to health and healing (Briley and Jackson, 2016). Noted significant interest among healthcare organizations to offer programs such as food prescription initiatives to increase consumption of fruits and vegetables for their patient population (Veldheer et al., 2020). Recently, there is a growing demand for healthier food products all over the world due to an increased awareness among consumers on the need to consume safe and high quality food. The food processing industries are quickly expanding to accommodate the increasing global food demand, as dehydrated vegetables gain attractiveness and recognition as a healthy food for human consumption (Huang and Zhang, 2012). Green peas (Pisum sativum) is one of the most commonly grown food legumes in the world it has been widely used in human diet for a long time because it is an excellent source of nutrients and contains high proportion of digestible protein, carbohydrates, minerals and vitamins. In case of Indian peoples, they consume fresh green peas as a vegetable in food. But due to their seasonal and perishable nature, drying is useful to increase the shelf life. Drying is one of the oldest methods and most traditional methods. By reducing the moisture up to a certain level in fruits and vegetables, the microbiological spoilage and deteriorative chemical reactions are greatly minimized. In addition to preservation, drying lowers the cost of packaging, storage and transportation by reducing both of the weight and volume of the final product (Doymaz and Kocayigit, 2011). Water content for properly dried foods varies from 5 to 25 % depending on the food. When drying foods, the key is to remove moisture as quickly as possible at a temperature that does not seriously affect the flavor, texture and color of the food. If the temperature is too low in beginning, micro-organisms may survive and even grow before food is adequately dried. If the temperature is too high and the relative humidity is too low, the food may harden on the surface. Freeze drying has been used to produce dehydrated products with good retention of shape, flavour, colour, vitamins, and rehydration ability. However, the cost of freeze drying is several times higher than spray drying (Chou and Chua, 2001 and Mujumdar, 2001) and air-drying (Ratti, 2001 and Clarke, 2004). New drying techniques are emerging that provide certain significant advantages in terms of one or more of the following: energy consumption, product quality, safety, environmental impact, cost of dehydration, and productivity (Mujumdar, 2001). Different types of dryers are commercially being used but among them, 85 % of the dryers are convection type with either hot air or combustion gases as a heat transfer medium (Moses et al., 2014; Zarein et al., 2015; Al ‐Hilphy et al., 2021; Mahanty et al., 2021). These conventional drying technologies (conduction and convection) lead to a decrease in the quality of the product in terms of nutritional, color, functional and sensory properties due to high drying temperatures and processing times (Moses et al., 2014 ; Verma et al., 2018 ; Verma et al., 2020; Mahanty et al., 2021). However, drying could also result in the loss of bioactive compounds and flavour. Refractance window technology is a novel hydro thin film drying system, developed by the owners of MCD Technologies and was patented by Magoon (1986). The RW dryer is a relatively new development that falls within the contact, indirect, or film drying techniques. This dryer is used for converting liquid foods and other related biomaterials into powders, flakes, or sheets with added value. Moist product is applied to the upper surface of an infrared transparent plastic conveyer belt or film (mylar sheet) that floats on the surface of the heated circulating water. This water is continuously recirculated and re-heated, so as to maintain temperature as heat energy is transferred to the product. In RW drying systems thermal energy is transferred from hot water to a film of puree or juice spread thinly on a plastic conveyor belt (Nindo and Tang, 2007). The belt moves while in contact with the hot water and results in very rapid drying. The dry product is then scraped off the conveyor using a doctor blade that spans the full width of the belt. The demand for dehydrated fresh green pea powder is increasing rapidly both in domestic and international market with major portion of being used for preparation of convenience food. In light of this, the current study was undertaken by drying of green pea puree by RW dryer with the following objectives:
Experiment Group Agricultural Engineering
Unit Type (02)EDUCATION UNIT
Unit (27)COLLEGE OF AGRICULTURAL ENGINEERING NARMADA (DEDIAPADA)
Department (318)Processing and Food Engineering
BudgetHead (344/12403/00)344/05/REG/02473
Objective
  1. Optimization of drying parameters for green pea powder for Reflectance Window dryer
  2. Evaluation of physic-chemical, nutritional, chromatic, sensory and microbial properties of developed green pea powder during ambient storage
Season Rabi
Location Unit Type (02)EDUCATION UNIT
Location Unit (27)COLLEGE OF AGRICULTURAL ENGINEERING NARMADA (DEDIAPADA)
Location Department (318)Processing and Food Engineering
Plot No N.A.
PI Name (NAU-EMP-2012-000098)SATYA NARAYAN SINGH
PI Email snsingh@nau.in
PI Mobile 6352098404
Year of Approval 2025
Commencement Year 2025
Completion Year 2028
Design of Experiment (Other)

FCRD
Crop Spacing (cm x cm)

N.A.
Gross Plot (m x m) N.A.
Net Plot (m x m) N.A.
Total Experiment Area (m2) N.A.
Plot History Last Three Year

N.A.
Initial Soil Sample Analysis Report

N.A.
Initial Soil Sample Analysis Report Attachment Attachment Not Available!
Layout Plan

 

 

Process Flow Chart for the Development of Green Pea Powder by RW Drying
Layout Plan Attachment Attachment Not Available!
Treatment

Refractance window (RW) drying system

Factor 1: Blanching Treatment (2 Level) i.e B1 and B2

Un-blanched (B1)

Blanched (B2): Hot water blanching for 1 minute at 85 ℃

Factor 2: Water temperature of RW Dryer (3 Level) i.e. 80, 85 and 90 ℃

Factor 3: Green pea puree bed thickness (3 Level) i.e. 2, 3 and 4 mm

Sr. No.

Treatment

Blanching Treatment

Water Temp. of RW Dryer (℃ )

Bed Thickness (mm)

1.

80

2

2.

80

3

3.

80

4

4.

85

2

5.

85

3

6.

85

4

7.

90

2

8.

90

3

9.

90

4

10.

80

2

11.

80

3

12.

80

4

13.

85

2

14.

85

3

15.

85

4

16.

90

2

17.

90

3

18.

90

4

 
Treatment Attachment Attachment Not Available!
(NAU-EMP-2012-000098) SATYA NARAYAN SINGH snsingh@nau.in 6352098404 10-03-2026
Active
(NAU-EMP-2014-000096) RAJESH GOPICHAND BURBADE rajeshburbade@nau.in 9712998128 10/03/2026
Active
(NAU-EMP-2012-000089) HITESH BHARAT LAL SANCHAVAT shitesh@nau.in 9624978485 10/03/2026
Active
Processing of Horticultural/Forest Crops Drying and Dehydration

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