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Drying
Pulses need special attention when dried in high temperature grain dryers.
The most important aspect is extreme susceptibility of these grains to mechanical and thermal stresses. Mechanical stresses occur during movement of grain in and out of the dryer and when it's re-circulated in the dryer. Grain, especially when hot, is extremely susceptible to breakage.
Pulse seeds are covered with a waxy material that's impervious to moisture. Moisture flows in and out through the point where the seed connects to the pod. Because of this limited pathway for moisture, the seed undergoes internal pressures and may crack during high temperature drying. So drying by 4 to 5 points in a pass is not recommended. This means if moisture is to be dropped by 10 points, drying should take place in 2 to 3 passes and the seed left to temper for about 8 hours between each pass. For larger seeds like chickpeas and beans, increase this resting time to 24 hours.
Grain moisture content limits the maximum drying temperature. The maximum drying temperature for peas is usually less than 45C. But if moisture content is more than 24%, reduce the maximum temperature by 5C to 7C.
Source: Shahad Sokhansanj, University of Sask.
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