Marrowfat peas "medullare"). The word was coined around 1730 from "marrow" and "fat". Another source says the peas were named because people wanted plump ("fat") peas of the "Maro" variety, a Japanese variety introduced to England 100 years ago. Marrowfat peas Marrowfat peas are green mature peas that have been allowed to dry out naturally in the field, rather than be harvested whilst still young like the normal garden pea. They are used to make mushy peas, and also the snack food wasabi peas. Marrowfat peas with a good green color are exported from England to the Middle East and Japan for
Fluidized bed process and chemical engineering, these properties include: Taking an example from the food processing industry: fluidised beds are used to accelerate freezing in some individually quick frozen (IQF) tunnel freezers. These fluidised bed tunnels are typically used on small food products like peas, shrimp or sliced vegetables, and may use cryogenic or vapor-compression refrigeration. The fluid used in fluidised beds may also contain a fluid of catalytic type; that's why it is also used to catalyse the chemical reaction and also to improve the rate of reaction. Fluidised beds are also used for efficient bulk drying of materials. Fluidised bed