Ultrasound-assisted heat pump drying of pea seed |
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Authors: | Zhao Yang Xiang Li Zhichao Tao Na Luo Fei Yu |
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Affiliation: | 1. Key Laboratory of Efficient Utilization of Low and Medium Grade Energy, Tianjin University, MOE, Tianjin, China;2. State Key Laboratory of Engine Combustion, Tianjin University, Tianjin, PR Chinazhaoyang@tju.edu.cn |
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Abstract: | ABSTRACTThe work is for the purpose of studying the influence of drying temperature and ultrasound on drying kinetics, antioxidant enzymes, and germination performance of pea seeds. The drying experiments were performed at air temperature of 30, 35, and 40°C without ultrasound and with three ultrasonic levels of 28?kHz?+?60?W, 28?kHz?+?100?W, and 40?kHz?+?60?W. The antioxidant enzymes including superoxide dismutase (SOD), peroxidase (POD), and catalase (CAT) and the toxic substances such as malondialdehyde (MDA) of the dried seeds were determined, and germination percentage (GP), germination index (GI), and mean germination time (MGT) were measured. The result showed that high temperature and ultrasound application had significant (P?<?0.05) enhancing of pea seed drying kinetics, which shortened the drying time and improved the diffusion coefficient from 3.528?×?10?11 to 5.668?×?10?11?m2/s. Page model can well describe the drying curves under different experiment conditions. Ultrasound application significantly (P?<?0.05) improved the activities of SOD, POD, and CAT and reduced the MDA content. In addition, high ultrasonic power contributed to the increase in GP and GI and the reduction of MGT of seeds. |
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Keywords: | Antioxidant enzymes drying kinetics germination pea seed ultrasound-assisted drying |
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