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Drying of yellow pea starch on inert carriers: Drying kinetics, moisture diffusivity, and product quality

Journal of Food Engineering
DOI: 10.1016/j.jfoodeng.2012.01.003
  • Drying
  • Inert Carriers
  • Pea Starch
  • Kinetics
  • Diffusivity
  • Damage Index


Abstract This study aimed at investigating the drying of yellow pea starch dispersions on inert solid carriers and determining the drying kinetics, moisture diffusivity and the product quality, quantified through damage index and final moisture content. Drying kinetics accomplished in a convective drying tunnel show that the overall mass transfer is controlled by internal migration of moisture within the starch particles. For a given inlet air temperature from 100 to 180°C, the apparent diffusion coefficient derived from the drying curves increases exponentially with the instantaneous moisture content, with values ranging from 4×10−11 to 3×10−8m2/s. Due to low diffusivity and the thin coat formed on the surface of solid carriers, the resistance to internal diffusion is negligible as compared to the overall mass transfer resistance when drying of starch dispersions takes place on inert solid carriers. Drying of yellow pea starch dispersion on Teflon particles as inert carriers was studied in laboratory and pilot fast spouted bed dryer for inlet air temperatures from 140 to 240°C, and initial solid content of 38%, mass (d.b.). The starch damage index for targeted product moisture content was below 2.5% in the inlet air temperature range from 120 to 210°C, when atomizing from the bottom of dryer.

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