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Ultrasound-assisted heat pump drying of pea seed

ABSTRACT The 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.