DRYING MODELS FOR GREEN PEAS

A fixed or moving boundary problem was considered for the drying of gr een peas. The first model was solved by separation of variables, assum ing that sample size and geometry remain constant during the process. For the second model, a finite difference method was used. Using exper imental data from experiments carried out at different air-drying temp eratures (40, 60 and 80 degrees C), two different expressions, of Arrh enius type, for the effective diffusivity dependence on the air temper ature were obtained. Throughout these expressions, it was possible to simulate the drying kinetics of green peas at temperatures (50, 70 and 90 degrees C) different from those used to obtain the models. The sec ond model was found to be more precise (percentage of explained varian ce >99.8%) than the first one (>98.4%).