Vol. 7, Issue 2 (2019)
Dehydration of green peas: A review
Author(s): Ashok K Senapati, Anil K Varshney and Vineet K Sharma
Abstract: Green Pea (Pisum sativum L.) is the most common and one of the important and popular leguminous vegetable crops grown throughout the world and it ranks top ten among the vegetable crops. Apart from imparting a delicious taste, it has high nutritive value used in many culinary preparations and it serves several medicinal actions. Processing and preservation of green peas by suitable methods is a major thrust area since long back. The various kinds of methods followed for drying of green peas, such as solar drying, hot air convective drying, fluidized bed drying, microwave drying and infrared drying. These techniques are mainly used for preservation and value addition of green peas.
Pages: 1088-1091 | 448 Views 97 Downloads
download (4167KB)
How to cite this article:
Ashok K Senapati, Anil K Varshney, Vineet K Sharma. Dehydration of green peas: A review. Int J Chem Stud 2019;7(2):1088-1091.
