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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here
ICV 2022: 95.28
Index Copernicus ICI Journals Master List 2022 - IJCMAS--ICV 2022: 95.28
For more details click here
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Original Research Articles                      Volume : 8, Issue:6, June, 2019
PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com /
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Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
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Int.J.Curr.Microbiol.App.Sci.2019.8(6): 3232-3239
DOI: https://doi.org/10.20546/ijcmas.2019.806.385


Mathematical Modeling of Dried Green Peas: A Review
Ashok K. Senapati1*, A.K. Varshney2 and Vineet K. Sharma3
1Centre of Excellence on Postharvest Technology, Navsari Agricultural University,
Navsari- 396 450 (Gujarat), India
2Department of Processing and Food Engineering, College of Agricultural Engineering and Technology, JAU, Junagadh-362 001(Gujarat), India
3Department of Agricultural Engg., N.M. College of Agriculture, NAU, Navsari, Gujarat-396450, India
*Corresponding author
Abstract:

Green Pea (Pisum sativum L.) is an important leguminous vegetable crop grown in the world which ranks top ten among the vegetable crops. Green pea has high nutritive value used in many culinary preparations and several medicinal actions. Processing and preservation of green peas by mathematical modeling is a major focus area and the techniques are mainly used for preservation and value addition of green peas. Several researchers have attempted for decades to model the drying kinetics and quality parameters of green peas, which Green Peas are also compiled here briefly.


Keywords: Green peas, Mathematical modeling, Quality characteristics

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How to cite this article:

Ashok K. Senapati, A.K. Varshney and Vineet K. Sharma. 2019. Mathematical Modeling of Dried Green Peas: A Review.Int.J.Curr.Microbiol.App.Sci. 8(6): 3232-3239. doi: https://doi.org/10.20546/ijcmas.2019.806.385
Copyright: This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike license.

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