@article{MAKHILLJFT20211938368,
    title = {Impact of Conventional Drying and Particle Size on the Physicochemical Properties of the
Powder of the Pea (<i>Pisum sativum</i>), the Bean (<i>Aquadulce</i>) and the Artichoke (<i>Cynara scolymus</i>)
By-Products},
    journal = {Journal of Food Technology},
    volume = {19},
    number = {3},
    pages = {17-27},
    year = {2021},
    issn = {1684-8462},
    doi = {jftech.2021.17.27},
    url = {https://makhillpublications.co/view-article.php?issn=1684-8462&doi=jftech.2021.17.27},
    author = {Mourad,El,Ayoub,Abderrahim and},
    keywords = {Drying,legume by-products,the pea,the bean,the artichoke},
    abstract = {The legume by-products of broad beans,
artichokes and peas seem to be of little nutritional value.
However, further analysis shows the presence of phenolic
compounds, pigments; proteins, lipids and
polysaccharides. The present study extended on the one
hand to follow the classic drying kinetics in a ventilated
oven of the powder of the bean peel, the pea and the
leaves of artichokes, on the other hand on the influence of
this drying process on color and chemical composition
(polyphenols, Brix, pH, conductivity and antioxidant
activity) depending on the size of the powders. Depending
on the results of the drying kinetics and the
physicochemical parameters, it took >24 h for the samples
of by-products placed between 30 and 40&deg;C to reach a
stabilized mass and for the samples dried to more
from 50&deg;C, the drying time is very short, the polyphenol
concentration, between 60 and 80&deg;C is higher than the
other temperature. In addition, the finer the powder size
of the bean, artichoke and dried pea by-products, the
higher the bioactive content.}
    }