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The purpose of this study was to examine the effect of maltodextrin addition on the physical stability of powdered green peas. The evaluation of the physical state of the material was based on the equilibrium water content of the monolayer (Xm) and the glass transition temperatures of the powders at room temperature (Tg) and in the frozen state (Tg'). Graphical sorption characteristic at 25°C was determined using static—gravimetric method while capacity of the monolayer values was calculated from the mathematical GAB model. Differential scanning calorimetry was carried out in order to determine glass transition lines and freezing curves which combine together were used to plot state diagrams. Relationship between Tg and solid content were shown by using Gordon–Taylor model. Freezing data were modeled employing the Clausius–Clapeyron equation and its development—Chen model. Sorption isotherms showed sigmoidal shape characteristic for high‐molecular weight materials. Monolayer moisture content varied between 0.047 and 0.106 g water/g solids. The glass transition temperature of anhydrous green peas increased in from 89.9 to 175.6°C while Tg′ value changed from −43.4 to −26.6°C to as a result of 75% polysaccharide addition. The ultimate maximum‐freeze‐concentration conditions of the powders were observed in range from 0.783 to 0.814 g solids/g sample. Monolayer capacity, Tg and Tg′ values increased with increasing maltodextrin amount in the sample which indicates that the addition of starch hydrolysate has a beneficial effect on the stability of powders stored frozen and at room temperature. [ABSTRACT FROM AUTHOR]

Egyptian green peas are distinguished by their high quality and delicious taste, which makes them desirable in international markets. Despite this, Egypt's share of global exports is small, not exceeding 2.7 thousand tons, which represents about 0.83%. Therefore, there was a need to know the export situation and the determinants of external demand for the Egyptian green peas crop in the most important markets. The results of the research showed that there was no stability in Egyptian exports of green peas, whether in terms of quantity, price, or value during the study period. Our Egyptian exports are concentrated in a limited number of countries, the most important of which are the United Kingdom, the Netherlands, Belgium, France, and Germany. Export competitiveness indicators showed that Egypt enjoyed a Revealed comparative advantage in green peas exports, amounting to about 5 during the average period (2005-2022), in addition to a specialized comparative advantage of about 4.1. The results also showed a decrease in the market share of Egypt’s peas exports in the markets of the United Kingdom, which amounted to about 5.2%, followed by France with about 2.8%, then Germany with about 2.3%, then the Netherlands and Belgium with about 1.3% and 0.24%, respectively. Studying the market penetration index revealed the weak ability of Egyptian green peas exports to penetrate the markets of the study countries. The external demand model for the United Kingdom market showed that the quantity of imports of green peas is affected by both the price of imports and the quantity of domestic production, and the price elasticity of demand was about 1.3. As for the Dutch and French markets, it was found that the quantity of crop imports is affected by both the import price and the population size, and the price elasticity of demand reached about 1.2. In the Belgian market, it became clear that the quantity of imports is affected by the price of imports, the quantity of domestic production, and the population. The price elasticity of demand was about 0.003. As was shown by conducting the substitution model, to increase Egyptian exports to the markets of the United Kingdom, the Netherlands, Germany, Belgium, and France, we must work to reduce the export price of green peas compared to the prices of competing countries, especially in markets characterized by price flexibility. The research recommended the need to increase the area cultivated with peas, especially in new lands, and that this area be allocated for export. With the importance of improving the quality of exports and raising the efficiency of export operations. And increasing the amount of exports to Arab countries, especially Saudi Arabia, Yemen, and Kuwait. [ABSTRACT FROM AUTHOR]

Kale (Brassica oleracea species) is considered a functional food whose macronutrient and phytochemical contents are considered beneficial and widely considered as a superfood. In the present 6-week cross-over trial with a 2-week washout period, we compared the beneficial effects of freeze-dried kale over peas among Arab women with obesity. A total of 124 Saudi women with obesity were allocated to receive either freeze-dried kale (n = 62) or freeze-dried peas (n = 62) given in the form of 3-gram sachets thrice daily for 2 weeks, followed by a 2-week washout period and a cross-over of 4 weeks. Anthropometric measurements, glucose, lipids and markers of gut barrier function were assessed at baseline and post-intervention. Participants who took kale supplementation first resulted in significant weight reduction (p = 0.02) which was not observed among those who took peas first. Participants receiving pea supplementation first experienced a significant decline in Hba1c (p = 0.005) and CD14 (p = 0.03), but C-peptide increased (p = 0.05). Crossover analysis revealed significant carryover effects in most variables with non-significant combined treatment effects. Among the variables with no carryover effect with significant combined treatment effect include HbA1c which was in favor of the pea group (p = 0.005) and C-peptide which was modestly in favor of the kale group (p = 0.05). While both freeze dried kale and pea supplementation appear beneficial, supplementation of freeze-dried pea appears to be more effective in terms of acute glycemic control than kale. The study suggests that common but less-hyped vegetables such as pea maybe equally, if not more beneficial than the more expensive promoted superfoods such as kale. Longer clinical trials using a parallel design instead of cross-over are recommended to strengthen present findings.

Natto is a traditional Japanese fermented product consisting of cooked soybeans fermented with Bacillus subtilis var. natto. We assessed three different B. subtilis strains and investigated their impact on product quality aspects, such as microbial quality, textural quality (poly-γ-glutamate strand formation), free amino acids (FAA), and volatile organic compounds (VOCs), but also the vitamin K1, K2 and B1 content, and presence of nattokinase. Using Bayesian contrast analysis, we conclude that the quality attributes were influenced by both the substrate and strain used, without significant differences in bacterial growth between strain or substrate. Overall, all the tested European legumes, except for brown beans, are adequate substrates to produce natto, with comparable or higher qualities compared to the traditional soy. Out of all the tested legumes, red lentils were the most optimal fermentation substrate. They were fermented most consistently, with high concentrations of vitamin K2, VOCs, FAA.

Despite green peas protein hydrolysate benefits, very few studies have described the potential toxicity. The acute oral toxicity of green peas protein which hydrolyzed by bromelain at a single dose of 5000 mg/kg BW has been evaluated in Swiss Webster mice and did not produce treatment-related signs of toxicity or mortality in any of the animals tested during the 14-day observation period. The present study aimed was to evaluate the sub-chronic toxicity effects of Protein Hydrolysate Green Peas Bromelain (PHGPB) in Sprague Dawley rats by the regulations of the Indonesian Food and Drug Supervisory Agency 2013. In the repeated dose 28-day oral toxicity study, the administration of 100 mg/kg, 200 mg/kg, and 400 mg/kg/day of green peas protein hydrolysate per body weight revealed no significant difference (P > 0.05) in body weight change, hematological parameters, relative organ weights, and gross findings compared to the control group. Clinical biochemistry analysis and histopathology examinations of liver and kidney showed slight morphological alteration. The oral sub-chronic toxicity test of PHGPB for 28 days did not induce noticeable signs of toxicity. The no-observed adverse effect level (NOAEL) of PHGPB in the sub-chronic toxicity study was dose of the 200 mg/kg BW. The results of our studies PHGPB indicate a lack of toxicity and support the use of functional foods.

A demand for canned vegetables and fruit depend, first of all, on their consumer characteristics. These products should correspond to high requirements regarding their nutritional and biological value, as well as sensory properties. The aim of the work was to study the microstructural changes in the cells of green peas in the products of their processing. Fresh, frozen and canned peas made from fresh and rehydrated raw materials were used as objects of the research. Components such as chlorophyll and starch were characterized in the cells of the hypodermis and parenchyma, respectively, using light microscopy. It was found that plastids with chlorophyll stained in the bright green color were present only in cells of the hypodermis of frozen peas. Moreover, the same color of the pigment was also recorded in the samples of fresh peas. Appearance of brown hues in these cells was observed in the canned product from fresh peas, which was associated with transformation of chlorophylls into pheophytins and pyrophephytins. The hypodermis in the samples of canned peas from rehydrated raw materials was represented by almost colorless cells. When analyzing the preparations of the parenchymal cells of the indicated processed products stained with iodine, it was shown that starch grains in the samples of frozen and canned green peas from fresh raw materials maintained their concentric shape, while swelling of starch grains was observed in the stained preparations of the parenchyma of canned peas from rehydrated raw materials. The comparative microstructural analysis of processed products from green peas showed that maximum quality had the frozen product from fresh raw materials as the studied indicators (chlorophyll and starch grains) showed.

[Display omitted] • Statistical physics, DFT, MDS, and GPR_LFD investigate MB adsorption onto GP. • XRD and FT-IR confirm GP's aptness for MB adsorption. • Double-energy single-layer model suits isotherm data analysis. • Under optimal conditions, GP achieves 207.90 mg/g MB adsorption. • User-friendly MATLAB interface developed for optimal prediction and optimization. This study explores the adsorption of Methylene Blue (MB) onto Green Peel (GP) material, utilizing advanced analytical techniques and modeling approaches. Fourier-transform infrared spectroscopy (FT-IR) confirms GP's effectiveness as an adsorbent. The study systematically examines the influence of key factors such as adsorbent dose, pH, MB concentration, and temperature on adsorption efficiency. Among the isotherm models analyzed, the monolayer with double energy (M2) model is identified as the most accurate for describing MB adsorption onto GP. Steric parameters provide insights into the adsorption mechanism, revealing temperature-dependent changes. Thermodynamic analysis indicates an exothermic adsorption process, with a decrease in adsorption capacity at elevated temperatures. Density Function Theory (DFT) analysis highlights the potential for electron transfer during adsorption, contributing to a deeper understanding of the process. Molecular Dynamic Simulation (MDS) uncovers stable adsorption configurations and reveals the significance of chemical interactions and Van der Waals forces. Gaussian Process Regression with Lévy Flight Distribution (GPR_LFD) demonstrates exceptional predictive accuracy, closely aligning experimental and predicted MB uptake values. Optimal adsorption conditions (30 min contact time, 0.6 g adsorbent dose, 400 mg/L initial MB concentration, pH 6.6, and 10 °C) yield an adsorption capacity of 207.90 mg/g. The integration of LFD optimization and GPR prediction through a MATLAB interface further enhances the practical application of these findings. This comprehensive investigation not only advances the understanding of MB adsorption onto GP but also highlights GP's potential as an efficient, reusable adsorbent. [ABSTRACT FROM AUTHOR]

Relevance. Most of the pea varieties used in the production of canned vegetables have similar morphological structure of the stalk: shortened internodes, their limited number and location in the upper part of the stalk. The deficiency of such plant architectonics is the limitation of yielding capacity in relation to small number of yielding nodes, yielding capacity instability, and high degree of affliction by plant diseases. The production of pea varieties having an increased number of yielding nodes will allow changing the relation between the nonproductive and reproductive parts to the advantage of the latter.Methods. The pea varieties from the collection of bean cultures laboratories of the Federal Scientific Vegetable Center were used as the research varieties. The main method of work was intervarietal hybridization with subsequent single plant selection. In 2018-2019 the selected lines were seeded in a nursery with an area of 7 m2 . The forms with changed flowering pattern (Pervenets, Ranniy 28-11, Wenson) and the most yielding early and midseason varieties (Dakota, Ranniy Gribovsky 11, Voronezhsky Zelyony, Korsar, Orus, Viola, Zelyonaya Strela, Quartella) were used as parent components. The selection was performed on the basis of the following features: changed flowering pattern, the number of yielding nodes, the number of legumes on a node, as well as the length of a bean and the number of seeds in a legume. A finometer was used for the determination of the green pea hardness.Results. Sample 50-4-19 having a relatively low number of yielding nodes (6, 9) had the highest characteristics and was considerably superior to all the other samples by its yielding capacity during the first and the second harvesting periods (7.24 and 9.55 tons per hectare). The selection of the early forms with the changed flowering pattern and the shift of the attraction centre to the 2nd or to the 3rd node allow carrying out breeding aimed at increasing the early ripeness and the yielding capacity of peas.

Dwarf galaxies are by far the most numerous galaxies in the Universe, showing properties that are quite different from those of their larger and more luminous cousins. This review focuses on the physical and chemical properties of the interstellar medium of those dwarfs that are known to host significant amounts of gas and dust. The neutral and ionized gas components and the impact of the dust will be discussed, as well as first indications for the existence of active nuclei in these sources. Cosmological implications are also addressed, considering the primordial helium abundance and the similarity of local Green Pea galaxies with young, sometimes protogalactic sources in the early Universe.

Reducing dietary fat and Caloric intake may reduce one's risk of developing cardiovascular disease and obesity, respectively. While some adults are beginning to select healthier items when dining out, eating practices both inside and outside the home are often compromised when individuals attend college. This study examined college student acceptance and moisture content of chocolate bar cookies containing puree of canned green peas as a fat ingredient substitute. Substitution of up to 75% of egg yolk and margarine with green peas resulted in acceptable cookies with lower fat and Calories and higher moisture levels and moistness acceptability compared to full-fat cookies. This study provides both college students and foodservice personnel who serve these students, with an acceptable, easy-to-prepare, healthier baked goods option. [ABSTRACT FROM AUTHOR]

The impact of using legume flour and bran on both sensory and texture properties in extruded, sustainable snack formulations was investigated. Sensory attributes determining consumer preference or rejection of legume-based snacks, as well as food neophobia and food technology neophobia were also explored. Seven samples of extruded snacks (R = 100% rice flour; C = 100% chickpea flour; P = 100% green pea flour; C30 = 30% chickpea bran and 70% rice flour; C15 = 15% chickpea bran and 85% rice flour; P30 = 30% green pea bran and 70% rice flour; P15 = 15% green pea bran and 85% rice flour) were subjected to the three-point bend method using a TA.XT plus texture analyzer. Seventy-two subjects (42 women; aged = 29.6 ± 9.3 years) evaluated the samples for liking and sensory properties by means of the check-all-that-apply (CATA) method. The sample made with 100% rice flour obtained the lowest liking scores, and it was not considered acceptable by the consumers. Samples P, C, C15, and P15 were the preferred ones. Crumbliness and mild flavor attributes positively influenced hedonic scores, whereas stickiness, dryness, hardness, and to a lesser extent, visual aspect affected them negatively. Neophilic and neutral subjects preferred the snacks compared with the neophobic ones, while no differences in liking scores were found regarding food technology neophobia. Extruded snacks with legume flour and bran were moderately accepted by consumers involved in the present study, albeit to a lesser extent for neophobic subjects, and could represent an interesting sustainable source of fiber and high-value proteins, as well as a valuable alternative to gluten-free foods present on the market.

Abstract: Residue investigation was carried out to scrutinize the persistence, dissipation behavior, half‐life, and risk assessment of ethion on green pea fruit by spraying ethion at the fruiting stage followed by another application at 10 day intervals. The samples were extracted by using a quick, easy, low‐cost, effective, rugged, and safe method, and the residues of ethion were analyzed by gas chromatography with electron capture detection. Here we report a novel, accurate, and cost‐effective gas chromatography method for the determination of average deposits of ethion on green pea. The initial deposits were found to be 4.65 mg/kg following the application of insecticide. Residues of ethion reached below the detection limit of 0.10 mg/kg after 25 days at recommended dosage. The half‐life of ethion was found to be 4.62 days. For risk assessment studies, the 25th day will be safe for consumers for the consumption of green peas. The developed method is simple, sensitive, selective, and repeatable and can be extended for ethion‐based standardization of herbal formulations containing green pea and its use in pesticide industries. [ABSTRACT FROM AUTHOR]

The advantages of varieties of vegetable pea of VNIISSOK breeding have been shown. These varieties are suitable for canning, freezing, gardening, and for universal use.

We used glycine betaine (5–20% w/v) for blanching green peas (100°C, 60 s), and their subsequent freezing and storage (–20°C, 90 days). Blanching after the addition of glycine betaine at ≥10% (w/v) followed by a 90 day storage period which resulted in the most desirable outcome: higher vitamin C levels, a superior green color, enhanced organoleptic quality and texture, and improved retention of peroxidase and lipoxygenase activity relative to control peas (no glycine betaine added). Microscopic characterizations of control and treated peas revealed that glycine betaine acts as a cryoprotectant which maintains cellular integrity. Glycine betaine (10% w/v) could be used commercially for production of frozen peas with better quality attributes. [ABSTRACT FROM PUBLISHER]

To elucidate the mechanism responsible for magnetic field induced seed invigoration in aged seeds an experiment was conducted on six year old garden pea seeds stored under controlled (20 °C and 40% RH) condition. Aged seeds were magnetoprimed by exposing to pulsed magnetic field (PMF) of 100 mT for 1 h in three pulsed modes. The 6 min on and off PMF showed significant improvement in germination (7.6%) and vigor (84.8%) over aged seeds. Superoxide and hydrogen peroxide production increased in germinating primed seeds by 27 and 52%, respectively, over aged seeds. Nicotinamide adenine dinucleotide (reduced) (NADH) peroxidase and superoxide dismutase involved in generation of hydrogen peroxide showed increased activity in PMF primed seeds. Increase in catalase, ascorbate peroxidase and glutathione reductase activity after 36 h of imbibition in primed seeds demonstrated its involvement in seed recovery during magnetopriming. An increase in total antioxidants also helped in maintaining the level of free radicals for promoting germination of magnetoprimed seeds. A 44% increase in level of protein carbonyls after 36 h indicated involvement of protein oxidation for counteracting and/or utilizing the production of ROS and faster mobilization of reserve proteins. Higher production of free radicals in primed seeds did not cause lipid peroxidation as malondialdehyde content was low. Lipoxygenase was involved in the germination associated events as the magnitude of activity was higher in primed aged seeds compared to aged seeds. Our study elucidated that PMF mediated improvement in seed quality of aged pea seeds was facilitated by fine tuning of free radicals by the antioxidant defense system and protein oxidation. [ABSTRACT FROM AUTHOR]

Drying of green peas in a Fluidized Bed Dryer (FBD) with inert particle, heated by combined sources of hot air and InfraRed (IR) radiation, has been experimentally and theoretically studied. For this purpose, an experimental set up was constructed. This setup was composed of a cylindrical bed dryer containing some inert particles which are fluidized by hot air. Some infrared lamps were also placed around the bed for heating assistance. A sample of green pea was hung in the fluidized bed and its moisture content, surface and central temperature were measured with time. A mathematical model, based on the two layers concept of penetration and conduction was also proposed for this process. The results obtained by the proposed model were compared with the experimental data. Once the validity of the model was checked, it was used to investigate the effects of parameters such as inlet air velocity and temperature, drying sample size and the amount of inert particles on the rate of drying.

To obtain a high-quality source material for breeding new varieties of garden pea studied biochemical and technological properties of 450 sample grades collection. As a result, selected varieties, sources that had green peas in a high content of individual chemicals and combine incorporates several of these substances. These varieties have different duration of the growing season. Among them, identified those with green peas excessive ripeness not for a long time. Such quality varieties are especially important because provides over a longer period of receipt of a high quality green peas in a cannery. In addition, the collection highlighted garden pea varieties of high quality seed in biological maturity. The selected varieties were included in the selection process and, based on a number of new varieties garden pea, providing conveyor receipt green peas for processing plants.

This paper investigates factors affecting anaerobic degradation of marine macro-algae (or seaweed), when used as a co-substrate with terrestrial plant biomass for the production of biogas. Using Laminaria digitata , a brown marine seaweed species and green peas, results showed that when only 2% of feedstock of a reactor treating the green peas at an organic loading rate (OLR) of 2.67 kg VS m 3 day −1 was replaced with the seaweed, methane production was disrupted, whilst acidogenesis, seemed to be less adversely affected, resulting in excessive volatile acids accumulation. Reactor stability was difficult to achieve thereafter. The experiment was repeated with a lower initial OLR of green peas of 0.70 kg VS m 3 day −1 before the addition of the seaweed. Although similar symptoms as in first trial were observed, process stability was restored through the control of OLR and alkalinity. These measures led to an increase in overall OLR of 1.25 kg VS m 3 day −1 comprising of 35% seaweed. This study has shown that certain seaweed constituents are more inhibitory to the methanogens even at trace concentrations than to the other anaerobic digestion microbial groups. Appropriate adaptation strategy, involving initial low proportion of the seaweed relative to the total OLR, and overall low OLR, is necessary to ensure effective adaptation of the microorganisms to the inhibitory constituents of seaweed. Where there is seasonal availability of seaweed, the results of this study suggest that a fresh adaptation or start-up strategy must be implemented during each cycle of seaweed availability in order to ensure sustainable process stability. [ABSTRACT FROM AUTHOR]

In this study we aimed to perform qualitative analysis of two raw materials of vegetables widely used in the food industry, namely: peas and tomatoes, with special importance both in terms of nutritional and availability throughout the year. In this respect, it was proceeded to the qualitative evaluation which consisted of sensory analysis of of peas and tomatoes as well as determination of some qualitative parameters of the canned content by jar (determination of moisture, salt content, soluble substance and titratable acidity). [ABSTRACT FROM AUTHOR]

In this study, the drying behavior of a small spherical product, green peas, from moisture content of 75.34 ± 0.53 (%w.b.) to 20.02 ± 0.14 (%w.b.) , was investigated in a hot air infrared-assisted vibratory bed dryer. The quality of dried product, including roundness, shrinkage and color, was assessed using machine vision techniques. The experiments were conducted using drying air temperatures of 30, 40, and 50 °C, infrared radiation intensity levels of 2000, 4000, and 9000 W m −2 as well as no radiation (control), green pea depths of 1, 2, and 3 layers, and two modes: vibratory and fixed bed. The specific energy consumption (SEC) of drying was also measured. The results showed that drying time and SEC decreased significantly in the vibratory bed ( p < 0.01). In addition, the original quality of dried green peas was better maintained in the infrared-assisted vibratory bed dryer. Finally, drying time, shrinkage, roundness, color and moisture content of green peas were simulated for vibratory bed mode using Artificial Neural Network. [ABSTRACT FROM AUTHOR]

The drying characteristics of green peas during combined hot air-infrared drying were examined. The experiments were carried out for combination of four infrared power intensities (0, 0.2, 0.4 and 0.6 W/cm²), three levels of drying air velocity (0.5, 1 and 1.5 m/s), and three levels of drying air temperatures (30°C,40°C and 50°C). Among several models fitted to the experimental data, the Three Term model was introduced to be the most appropriate model. To predict moisture ratio, drying constants of the model were correlated with drying parameters namely, drying air velocity, drying air temperature and infrared power intensity. The statistics indices of 99.7%, 0.000121, 0.0000 and 0.000121 for R², Χ², MBE and RMSE were obtained for the Three Term model, respectively. Application of infrared radiation in conjunction with hot air drying led to higher drying rate in comparison with the conventional hot air drying. The effective moisture diffusivity for several drying conditions were calculated in the range from 1.39×10-10 to 5.72×10-10 m²/s. [ABSTRACT FROM AUTHOR]

The aim of the study was to verification of the null hypothesis: the levels the studied traits during storage of green peas developed as the arithmetic mean levels of these characteristics obtained under stress conditions. It specifies the content of chlorophyll pigments and vitamin C, and the total acidity of the active, leak thawing, green peas stored at a constant temperature -18°C and -25°C and variable -18°C/-25°C with a 48-hour cycle of changes. Verification of the null hypothesis showed that the values of the studied traits were not equal to the resultant levels obtained under stress conditions and for the most of the tested quality features significantly different from the assumed value of hypothetical. [ABSTRACT FROM AUTHOR]

Dwarf galaxies are by far the most numerous galaxies in the Universe, showing properties that are quite different from those of their larger and more luminous cousins. This review focuses on the physical and chemical properties of the interstellar medium of those dwarfs that are known to host significant amounts of gas and dust. The neutral and ionized gas components and the impact of the dust will be discussed, as well as first indications for the existence of active nuclei in these sources. Cosmological implications are also addressed, considering the primordial helium abundance and the similarity of local Green Pea galaxies with young, sometimes protogalactic sources in the early Universe. [ABSTRACT FROM AUTHOR]

The drying kinetics of green peas was investigated in an indirect solar dryer and under open sun. The entire drying process took place exclusively in falling rate period. The constant rate period was absent from the drying curves. The rehydration capacity was also determined for peas dried in solar dryer and under open sun. The rehydration capacity of solar dried peas was found higher than open sun dried peas. The drying data obtained from experiments were fitted to eight different mathematical models. The performance of these models was examined by comparing the coefficient of correlation (R2), sum of squares error (SSE), mean squared error (MSE) and root mean square error (RMSE) between observed and predicted values of moisture ratios. Among these models, the thin layer drying model developed by Page showed good agreement with the data obtained from experiments for bottom tray. The Midilli et al. model has shown better fit to the experimental data for top tray and open sun than other models. [ABSTRACT FROM AUTHOR]

This study investigates the performance of microwave vacuum–assisted drying (MVD) of green peas using both fluidized bed and heat pump systems. A comparative study of heat pump–fluidized bed atmospheric freeze drying (HP-FB-AFD) and heat pump–fluidized bed hot air convective drying (HP-FB-HACD) was conducted. The initial drying rates of green peas were 0.04 and 0.12 1/min for HP-FB-AFD and HP-FB-HACD, respectively. Moisture diffusivity of green peas dried in HP-FB-HACD and HP-FB-AFD were 1.04 × 10−9and 6.94 × 10−11 m2/s, respectively. HP-FB-AFD did not entail changes in the starch granules and preserved the sample size and shape with minimal shrinkage (20%), whereas HP-FB-HACD generated significant volumetric shrinkage (50%). HP-FB-AFD+MVD created a desirable porous inner structure of the final product. HP-FB-HACD+MVD significantly increased the hardness of the dried product and produced green peas with a compact structure and tightly packed cells. Neither HP-FB-AFD+MVD nor HP-FB-HACD+MVD significantly influenced the color of dried green peas. To respond to the current demand for high-quality products, the multistage combined HP-FB-AFD+MVD method is an interesting technique for green peas processing. [ABSTRACT FROM PUBLISHER]

Abstract: The effect of multi-stage heat pump fluidized bed atmospheric freeze drying (HP FB AFD) and microwave vacuum drying (MVD) on the drying kinetics, moisture diffusivities, microstructure and physical parameters of green peas was evaluated. The results were compared with those obtained for microwave vacuum drying (MVD) and hot air convective drying (HACD). In case of combined method, the initial drying rate was about 0.04l/min. The application of MVD increased the drying rate to the values 0.08l/min. The drying rates of green peas dried by MVD and HACD were 0.59 and 0.20l/min, respectively. MVD samples were characterized by a structure with minimal changes in respect to fresh samples. However, HP FB AFD and MVD satisfied important requirements, such as high product quality (due to low material temperature during AFD and low pressure during MVD), and increased drying rates in the final stage due to application of microwave heating. [Copyright &y& Elsevier]

In this study, green pea drying is investigated experimentally in a laboratory-scale spouted bed dryer. A mathematical model is also developed to investigate the effect of operating conditions on the performance of the system. The effect of operating parameters such as inlet air temperature, particle size, and flow rate of the drying air on the performance of the dryer are studied experimentally. In order to build the process model, it is necessary to analyze the transport in both solid and gas phases. A complete set of equations with no adjustable parameters is derived for existing zones in the spouted bed dryer in order to predict variations in the temperature and moisture content of the solid and gas phases with time for batch drying conditions. Model results are compared with corresponding experimental data. Agreement between the model results and experimental data is good. [ABSTRACT FROM AUTHOR]

In this study, a drying kinetics model for predicting the drying of green pea particles using a bench-scale spouted bed with heat carriers is investigated. The experiments were carried out under different operating conditions. The effect of inert particle diameter, inert particle type, and the mass ratio of inert particles to green peas was examined based on the performance of the dryer and the rate of drying. As expected, the rate of drying increased with increased mass ratio of inert particles to green peas and thermal diffusivity of inert particles. [ABSTRACT FROM AUTHOR]

Response surface methodology was used to optimize the pretreatment prior to solar cabinet drying (SCD) of green peas. Thirteen experiments were conducted using a central composite design (CCD) with two variables at two levels each, viz. blanching time (1-5 min) and potassium metabisulphite (KMS) concentration (0.2-0.5%). Solar cabinet drying of pretreated green peas was carried out up to 6% (d.b) moisture content. During drying the air temperature, relative humidity, and air velocity in the dryer were in the range 40-60°C, 40-50%, and 0.9-1 m/s, respectively. After drying, color (a value) and hardness (g) of the dehydrated green peas were measured and taken as responses. During optimization, the best process conditions were found with 4.24-min blanching time and 0.49% KMS concentration resulting into -7.86 color (a value) and 548 g hardness. Green peas were dried in solar cabinet dryer using the pretreatment at optimum conditions and some selected quality parameters like color (a value), hardness, rehydration ratio, shrinkage, overall acceptability, and drying time were used to compare the solar cabinet drying method with other drying techniques like freeze (FD), fluidized bed (FBD), and open sun drying (OSD). Drying kinetics and moisture diffusivity were determined and compared. [ABSTRACT FROM AUTHOR]

Changes of ascorbic acid (AA) during canned fresh green peas sterilisation in a rotary retort were predicted. It was considered that AA is thermally degraded in green peas and simultaneously diffuses to brine, where it is also degraded; heat transfer, mass transfer and kinetics equations were simultaneously solved during heating and cooling of the sterilisation process. Kinetic parameters of AA thermal degradation in brine were experimentally determined, while all other parameters needed were taken from bibliography. Simplified assumptions were made to explore diffusion and thermal degradation mechanisms relevance. Experimental runs were performed at different retort temperatures, end-over-end rotation speeds and headspaces in a pilot plant rotary retort; experimental data obtained on concentrations of AA in green peas and in brine were used to evaluate predictions goodness. Deviations between experimental and predicted results were 8.44% for AA in green peas and 13.79% in brine. [ABSTRACT FROM AUTHOR]

Green peas were dried in a vacuum-assisted microwave drying system. The effects of microwave power levels (100-300 W) and system vacuum (50-400 mm Hg) on drying parameters (viz. drying efficiency and drying time) and some quality attributes (viz. linear shrinkage, apparent density, green color, rehydration, and sensory attributes) of dehydrated peas were analyzed by means of response surface methodology. A face-centered central composite design was used to develop models for the responses. Analysis of variance showed that a second-order polynomial model predicted well the experimental data. The system microwave power level strongly affected quality attributes of dehydrated peas and drying parameters. A higher vacuum during drying resulted in a better quality product. Microwave power of 237.31 W and a 360.22 mm Hg vaccum were found to be optimum drying conditions for vacuum-assisted microwave drying of green peas. [ABSTRACT FROM AUTHOR]

Uranium is a radiotoxic and chemotoxic heavy metal. Uptake and accumulation of U has been studied in plants native to uranium mine sites, but not in cultivated plants which are commonly consumed by humans. The objective of this study was better understanding of U uptake and accumulation in cultivated plants and whether different contents of uranium (U) in the substrate affect its concentration in plants and their dry matter mass. Two substrate variants for growing plants, which differed in the uranium content: solid wastes (tailings) and tailings mixed with sand ( w/ w 1:1). Large amounts of solid wastes (tailings) resulting from the exploitation and treatment of uranium ore from the closed uranium mine Gabrovnica–Kalna, on southeast of Serbia, contained generally 15.33 mg U/kg. In the experiment, three plant species (corn NSSC 231, sunflower N.S. Dukat, and green peas Smederevska Palanka) were grown in pots on the four substrate variants during 40 days. Substrate was suffused by drinking water (DW) and “uranium water” (UW), which issue out from the mine, contained 0,053 mg U/ dm3. Obtained results show that when UW was added to tailing concentration of U in plants increased. When the content of U in the substrate was lowered by adding sand, the concentration of U in plants decreased, though was significantly higher in comparison to the variants to which DW was added. Dry matter mass was higher in variants where UW was used. Concentration of U was significantly higher in root than in above-ground parts. [ABSTRACT FROM AUTHOR]

The thin-layer drying of three varieties of green peas was carried out in hot air-drying chamber using an automatic weighing system at five temperatures (55-75°C) and air velocity of 100 m/min. The green peas were blanched and sulphited before drying. The variety Pb-87 dried at 60°C was judged to be best for quality on the basis of sensory evaluation and rehydration ratio. The Thomson model was found to represent thin-layer drying kinetics within 99.9% accuracy. The effective diffusivity was determined to be 3.95 × 10-10 to 6.23 × 10-10 m2/s in the temperature range of 55 to 75°C. The activation energy for diffusion was calculated to be 22.48 kJ/mol. The variation in shrinkage exhibited a linear relationship with moisture content of the product during drying. The Dincer number at drying air temperature 60°C and drying air velocity 100 m/min was determined to be 2,838,087. The difference between temperatures of drying air and that of green pea kernels was found to decrease with drying time for all the drying temperatures taken for investigation. [ABSTRACT FROM AUTHOR]

The fluidized bed drying process of green peas was optimized using the response surface methodology for the process variables: drying air temperature (60-100°C), tempering time (0-60 min), pretreatment, and mass per unit area (6.3-9.5 g/cm2). The green peas were pretreated by pricking, hot water blanching, or chemical blanching. Product quality parameters such as rehydration ratio, color, texture, and appearance were determined and analyzed. Second-order polynomial equations, containing all the process variables, were used to model the measured process and product qualities. Rehydration ratio was influenced mostly by pretreatment followed by tempering time, temperature, and mass per unit area. Pretreatment and mass per unit area significantly affected color and texture. Higher levels of temperature and lower levels of tempering time and mass per unit area increased the rehydration ratio. The optimum process conditions were derived by using the contour plots on the rehydration ratio and sensory scores generated by the second-order polynomials. Optimum conditions of 79.4°C drying air temperature, 35.8-min tempering time, pretreatment of the once pricked peas with chemical blanching in a solution of 2.5% NaCl and 0.1% NaHCO3, and mass per unit area of 6.8 g/cm2 were recommended for the fluidized bed drying of green peas. At these conditions the rehydration ratio was 3.49. [ABSTRACT FROM AUTHOR]

Abstract: Drying behaviour of a small spherical porous particle was investigated in a microwave assisted fluidized bed of inert energy carriers. A pilot-scale microwave assisted fluidized bed dryer with inert particles was set up for this purpose. Glass beads particles were used as inert materials. Based on the simultaneous heat and mass transfer, a mathematical model was proposed for predicting the temperature variation and moisture distribution in the drying sample during drying. A numerical solution was developed for the proposed model using an implicit finite difference method in one dimensional system. The model was validated with experimental average moisture contents of green peas during drying and the effects of microwave power density, drying air velocity and also drying air temperature were discussed. [Copyright &y& Elsevier]

Abstract: Effect of pH on the chlorophyll degradation and visual green colour loss in blanched green peas were studied at 70, 80, 90 and 100°C in buffered solutions of pH 5.5, 6.5 and 7.5. The degradation of chlorophylls a and b followed a first-order reaction and the temperature-dependence of these reactions was modelled by the Arrhenius equation. The activation energies ranged from 4.80±0.91 to 14.0±0.71kcalmol−1 for chlorophyll a and from 6.84±0.29 to 11.0±1.06 for chlorophyll b with varying pH values. The visual green colour degradation, as represented by the change of the −a (greenness), the ratio −a/b and hue (h) values measured by tristimulus colorimeter, also followed a first-order reaction. Activation energies for −a values ranged from 8.13±0.71 to 12.0±1.07kcalmol−1, and for −a/b values ranged from 8.77±1.34 to 12.0±1.07kcalmol−1 with varying pH values at 70, 80, 90 and 100°C. [Copyright &y& Elsevier]

Abstract: An indirect forced convection and desiccant integrated solar dryer is designed and fabricated to investigate its performance under the hot and humid climatic conditions of Chennai, India. The system consists of a flat plate solar air collector, drying chamber and a desiccant unit. The desiccant unit is designed to hold 75kg of CaCl2-based solid desiccant consisting of 60% bentonite, 10% calcium chloride, 20% vermiculite and 10% cement. Drying experiments have been performed for green peas at different air flow rate. The equilibrium moisture content M e is reached in 14h at an air flow rate of 0.03kg/m2 s. The system pickup efficiency, specific moisture extraction rate, dimensionless mass loss, mass shrinkage ratio and drying rate are discussed in this paper. [Copyright &y& Elsevier]

Abstract: The effect of temperature (110–120–130°C), agitation speed (5–10–15rpm) and headspace (4–8–12mm) on changes of ascorbic acid (AA) and surface color of canned green peas was studied using response surface methodology (RSM). Best retentions of ascorbic acid and surface color were obtained at high temperatures–short heating times. From response surface models developed for ascorbic acid the most appropriate processing conditions are T =130°C, agitation=5rpm, headspace=12mm, for which AA retained by green peas, AA leached to brine, and AA lost are 0.8034, 0.1471 and 0.0495 respectively. For surface color the best processing conditions are T =130°C, agitation=15rpm, headspace=12mm for which a* value is −5.43, while the best color difference of 11.95 was obtained at processing conditions of T =130°C, agitation=15rpm and headspace=7mm. The verification of the prediction models was satisfactory. [Copyright &y& Elsevier]

Thirty-five varieties of the green pea (Pisum sativum L.) were analysed for their total antioxidant capacity (TAC). After blanching and freezing, the water-soluble fraction had, on average, a TAC of 0.61(0.22) μmol/g (mean(SD)) and the water-insoluble fraction a value of 0.23(0.08) μmol/g. There was a significant correlation between the TAC in the water-soluble and water-insoluble fractions (r=0.41; p<0.001). The peas had been grown during two consecutive years and were harvested at two different periods during the second year, 1999. Regarding the antioxidant capacity in both the water-soluble and the water-insoluble extract, there was a significant difference between the varieties but not between the harvest periods. A significant correlation (r=0.72) between TAC in the water-soluble fraction and ascorbic acid content was found. Ascorbic acid accounted for a large part of the water-soluble antioxidant capacity. Further studies are necessary to reveal other compounds explaining the variation in pea antioxidant capacity and the mechanisms involved. Measurement of TAC may be a convenient route for the selection of pea varieties with optimal functional and health effects. [Copyright &y& Elsevier]

Drying behavior of maize and green peas investigated in a pilot scale fluidized bed dryer with inert energy carriers. The variations of drying material density, size and mass diffusivity with change of moisture content were investigated. It was found that, air temperature, inert material, and air velocity had no significant effect on physical properties and therefore, shrinkage and density are only functions of moisture content, but diffusivity is a function of temperature and moisture content. Based on the experimental data obtained, some correlations were developed for variation of shrinkage, density and diffusivity of green peas and maize during drying in a fluidized bed with inert particles. The shrinkage, density and moisture diffusivity of green peas and maize could be predicted by an average accuracy of 98% by use of proposed correlations. [Copyright &y& Elsevier]

Kinetics of lipoxygenase (LOX) inactivation in green peas (Pisum sativum) by temperature and/or pressure was studied at different levels of food complexity, namely in green pea juice and in intact vegetables (in situ study). Pea LOX in both matrices was irreversibly inactivated either by thermal or by combined pressure-temperature treatment, and the inactivation followed a first- order reaction. Pressure levels below 200 MPa retarded thermal inactivation of LOX at temperatures above 60 °C. Moreover, above 60 °C, enzyme activation under pressure occurred prior to inactivation. At elevated pressure, LOX inactivation rate could be accelerated by a temperature increase above 10 °C as well as by a temperature decrease below 10 °C. The pressure-temperature dependence of the LOX inactivation rate constants both in green pea juice and in intact green peas was described successfully using the same mathematical model. On the basis of this mathematical model, an iso-rate contour diagram for LOX inactivation in green pea juice and in intact green peas was constructed. [ABSTRACT FROM AUTHOR]

• The drying process of green pea using different dryers was conducted. • The thermodynamic efficiency of the drying process was studied. • CO 2 emission of different drying methods was calculated. • Microwave drying give the highest thermodynamic efficiencies from among the researched. The aim of the study was to analyze the drying process of green pea using different dryers and different parameters of drying, and evaluate the specific energy consumption, energy efficiency, drying efficiency, thermal efficiency, and greenhouse gas (CO 2) emission of used drying method. The drying methods included convective, infrared, microwave, convective-vacuum, convective-infrared, convective-microwave, convective-rotary dryer, infrared-rotary dryer, and microwave-dryer. Results indicated the lowest specific energy consumption for the microwave dryer working at the power of 810 W (12.15 MJ/kg); whereas the highest specific energy consumption (215.45 MJ/kg) was observed in the convective drying (40 °C, 1.5 m/s). The highest energy efficiency, drying efficiency, and thermal efficiency (57.98 %, 65.11 %, and 57.98 %, respectively) were obtained by the microwave working at the power of 810 W. The energy, thermal, and drying efficiencies showed an increasing trend with elevating the temperature, microwave power, and infrared power. Furthermore, the analysis showed that by increasing the air temperature, microwave, infrared powers, and rotation speed, and reducing the inlet air velocity, the CO 2 generation was decreased. The lowest CO 2 amount (5.5 kg/kg water) was produced during the microwave drying at the power of 810 W. [ABSTRACT FROM AUTHOR]

The impact of using legume flour and bran on both sensory and texture properties in extruded, sustainable snack formulations was investigated. Sensory attributes determining consumer preference or rejection of legume-based snacks, as well as food neophobia and food technology neophobia were also explored. Seven samples of extruded snacks (R = 100% rice flour; C = 100% chickpea flour; P = 100% green pea flour; C30 = 30% chickpea bran and 70% rice flour; C15 = 15% chickpea bran and 85% rice flour; P30 = 30% green pea bran and 70% rice flour; P15 = 15% green pea bran and 85% rice flour) were subjected to the three-point bend method using a TA.XT plus texture analyzer. Seventy-two subjects (42 women; aged = 29.6 ± 9.3 years) evaluated the samples for liking and sensory properties by means of the check-all-that-apply (CATA) method. The sample made with 100% rice flour obtained the lowest liking scores, and it was not considered acceptable by the consumers. Samples P, C, C15, and P15 were the preferred ones. Crumbliness and mild flavor attributes positively influenced hedonic scores, whereas stickiness, dryness, hardness, and to a lesser extent, visual aspect affected them negatively. Neophilic and neutral subjects preferred the snacks compared with the neophobic ones, while no differences in liking scores were found regarding food technology neophobia. Extruded snacks with legume flour and bran were moderately accepted by consumers involved in the present study, albeit to a lesser extent for neophobic subjects, and could represent an interesting sustainable source of fiber and high-value proteins, as well as a valuable alternative to gluten-free foods present on the market. [ABSTRACT FROM AUTHOR]