An integrated energy and quality approach to optimization of green peas drying in a hot air infrared-assisted vibratory bed dryer

In this study, the drying behavior of a small spherical product, green peas, from moisture content of 75.34 ± 0.53 (%w.b.) to 20.02 ± 0.14 (%w.b.), was investigated in a hot air infrared-assisted vibratory bed dryer. The quality of dried product, including roundness, shrinkage and color, was assessed using machine vision techniques. The experiments were conducted using drying air temperatures of 30, 40, and 50 °C, infrared radiation intensity levels of 2000, 4000, and 9000 W m−2 as well as no radiation (control), green pea depths of 1, 2, and 3 layers, and two modes: vibratory and fixed bed. The specific energy consumption (SEC) of drying was also measured. The results showed that drying time and SEC decreased significantly in the vibratory bed (p < 0.01). In addition, the original quality of dried green peas was better maintained in the infrared-assisted vibratory bed dryer. Finally, drying time, shrinkage, roundness, color and moisture content of green peas were simulated for vibratory bed mode using Artificial Neural Network.