Moisture diffusion in Pea (KPS 10) during soaking in water at different temperatures viz., ambient temperature and 60°C was studied. Before soaking of green dried pea, the green peas were dried by sun drying, solar drying and tray drying (at 50, 60 and 70°C temperature). The final moisture content of dried green pea by different methods was considered as initial moisture content for further soaking studies. The initial moisture content (dry basis) of pea (KPS-10) was obtained for SD (24.08 %), SLD (14.40 %), TD50C (16.69%), TD60C (8.07%), and TD70C (7.09 %). Model tested for hydration behaviour are Newton/Lewis and Peleg’s equations for soaking of dried green peas at ambient temperature and 60°C for period of 3.5 h in water. The data were used to determine model parameters. The goodness of fit for models were evaluated by highest value of coefficient of determination (R2). The weight of dried green pea during soaking process was determined in terms of moisture content (dry basis). The resulting kinetic data were correlated by means of different modeling equations. Peleg model predicted adequately the hydration kinetics of dried green peas (KPS-10) under given condition. The Peleg model rate constant K1 and Peleg constant capacity K2 were affected by the increasing soaking time and drying methods. Among the both models, Peleg model was found to be most suitable for describing the hydration behavior of green dried peas by drying methods, temperature and soaking time

Dried green pea, hydration ratio, hydration rate, soaking temperature, soaking time

Water at room temperature (AT) and 60°C was used to soak the dried green pea (KPS 10) for 3.5 hours (210 minutes). Every 30 minutes, the moisture content was determined. The results of the investigation showed that increasing soaking temperatures and times also enhanced the moisture content of dried green peas. Dried green peas had a higher rate of hydration during the first part of the soaking period. The hydration properties of dried green pea under experimental conditions are described by Newton/Lewis and Peleg's equation, i.e., coefficient of determination (R2) = 0.7759 to 0.9010 and 0.9078 to 0.9807, respectively. Less time was spent soaking in the water due to the greater soaking temperature. Compared to Newton/Lewis, the Peleg model can successfully elaborate the hydration behavior of dried green peas. Peleg's rate constant (K1) and capacity constant (K2) increased and decreased with increasing soaking time, respectively, when the temperature of the soaking medium was raised. Optimizing the hydration state is essential for process control and prediction since it determines the quality of the final product and the subsequent activities. The results must be taken into consideration while developing processing machinery and apparatus for dry green pea milling, cooking, and packaging. The study also showed that it is possible to forecast dried green pea water absorption properties, which can be useful in maximizing soaking conditions

Suresh Chandra and Anuj Choudhary (2024). Hydration Behavior and Process Modeling of Dried Green Peas (KPS 10). Biological Forum – An International Journal, 16(9): 117-123