Assessing the role of blanching in altering drying kinetics and nutritional value of green peas across drying methods

Abstract

This study investigates the influence of blanching on the drying kinetics and nutritional retention in green peas using three drying methods: hot air, microwave, and freeze drying. Blanching was performed via hot water and steam, which significantly enhanced drying efficiency and nutrient preservation compared to non-blanched controls. Blanching positively affected moisture diffusion rates, vitamin C, phenolic contents, and textural properties, with steam blanching combined with freeze drying proving most effective in retaining nutrients and improving product quality. These findings underscore the critical role of optimizing blanching and drying processes to maximize the nutritional and sensory quality of dried green peas.