(587a) Studies on Batch Drying Kinetics of Green Peas and Horse Gram

Drying is the one of the most important context for process engineers, because process requirements to increase the shelf life, to reduce oxidation, to reduce biological damage and to reduce perishable nature of the product. The agricultural products like cereals, pulses and oil seeds are prone to damage if they are not sufficiently dried. So, the main purpose of drying is to improve the preservation time of products. The study is carried out to obtain critical moisture content, characteristic drying rate curves, empirical model for constant drying rate curves, mass transfer coefficients.