Startseite Effect of microwave, infrared, and convection hot-air on drying kinetics and quality properties of okra pods
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Effect of microwave, infrared, and convection hot-air on drying kinetics and quality properties of okra pods

  • Hany S. EL-Mesery ORCID logo EMAIL logo und Mona A. Elabd
Veröffentlicht/Copyright: 23. September 2021
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International Journal of Food Engineering
Aus der Zeitschrift International Journal of Food Engineering Band 17 Heft 11

Abstract

Okra pods were dried using the following drying regimes; microwave (MWD), infrared (IRD) and convective hot-air drying (CHD). The objective of this investigate was to report the influences of drying methods on okra quality under different drying conditions. Data analysis showed that rehydration ratio and colour change increased with increase in drying air temperature and air velocity while specific energy consumption and shrinkage ratio decreased with increase in drying air temperature under (CHD). The rehydration ratio and colour of dried okra increased with increase in both infrared intensity but it also increased with a decrease in air velocity under (IRD). In the MWD method, drying time, specific energy consumption and shrinkage ratio decreased with increases in microwave power while the rehydration ratio and colour increased. Optimum drying period, specific energy consumption, colour, shrinkage and rehydration ratio were obtained for microwave drying. The model of Midilli et al. is the greatest for describing the drying curves of okra under all the drying processing conditions.

Keywords: drying methods; energy; modelling; okra; thin-layer
Corresponding author: Hany S. EL-Mesery, Agricultural Engineering Research Institute, Agricultural Research Center, Dokki, 12618, Giza, Egypt, E-mail:

Acknowledgement

We acknowledge the Egyptian Ministry of Higher Education and Scientific Research (MHESR), Egypt.

  1. Author contributions: All the authors have accepted responsibility for the entire content of this submitted manuscript and approved submission.

  2. Research funding: None declared.

  3. Conflict of interest statement: The authors declare no conflicts of interest regarding this article.

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Received: 2021-04-28
Accepted: 2021-09-02
Published Online: 2021-09-23

© 2021 Walter de Gruyter GmbH, Berlin/Boston

Artikel in diesem Heft

  1. Frontmatter
  2. Articles
  3. Orange juice ultrafiltration: characterisation of deposit layers and membrane surfaces after fouling and cleaning
  4. Changes in volatile organic compounds and lipid oxidation in traditional Chinese bacon during cold smoking
  5. Drying of pineapple slices using combined low-pressure superheated steam and vacuum drying
  6. An energy dispersive X-ray fluorescence spectrometry approach for the identification of geographical origin of wheat flour
  7. Study on quality change mechanism of green turnip slices during low pressure superheated steam drying based on sensitivity analysis method
  8. Aqueous enzymatic extraction of peanut oil body and protein and evaluation of its physicochemical and functional properties
  9. Effect of microwave, infrared, and convection hot-air on drying kinetics and quality properties of okra pods
https://doi.org/10.1515/ijfe-2021-0125
Schlagwörter für diesen Artikel
drying methods; energy; modelling; okra; thin-layer

Artikel in diesem Heft

  1. Frontmatter
  2. Articles
  3. Orange juice ultrafiltration: characterisation of deposit layers and membrane surfaces after fouling and cleaning
  4. Changes in volatile organic compounds and lipid oxidation in traditional Chinese bacon during cold smoking
  5. Drying of pineapple slices using combined low-pressure superheated steam and vacuum drying
  6. An energy dispersive X-ray fluorescence spectrometry approach for the identification of geographical origin of wheat flour
  7. Study on quality change mechanism of green turnip slices during low pressure superheated steam drying based on sensitivity analysis method
  8. Aqueous enzymatic extraction of peanut oil body and protein and evaluation of its physicochemical and functional properties
  9. Effect of microwave, infrared, and convection hot-air on drying kinetics and quality properties of okra pods
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