Effect of Pre-Treatment on the Drying Characteristics and Kinetics of Okra (Abelmoschus esculetus (L.) Moench) Slices
-
Olajide Sobukola
The effects of air temperature (50, 60 and 70°C), sample thickness (2, 4 and 6mm) and pretreatment conditions (hot water blanching, 1 and 3% sodium metabisulphite solutions) on the drying characteristics and kinetics of okra were investigated using a convective hot air dryer at a flow rate of 1.5m/s. It was observed that pretreatment conditions, sample thickness and drying air temperature significantly (P<0.05) affected drying rate. Drying rate increases as temperature of drying air increases from 50 to 70°C. The drying curve for all experiments occurred in the falling rate period with no constant rate period. Three thin layer drying models (Page, modified Page I and Wang and Singh) were evaluated using coefficient of determination (R2), root mean square error (RMSE) and the reduced chi square (?2). The three models can appropriately describe the drying kinetics of okra slices considering the different experimental conditions. The effective diffusivity was determined using the Fick’s model and was observed to vary between 1.125x10-8 – 9.93x10-9m2/s and 1.165x10-8 – 7.131x10-9 m2/s for treated and untreated samples. The Arrhenius-type relationship describes the temperature dependence of diffusivity coefficient and was determined to be 16.749kJ/mol and 22.437kJ/mol for treated and untreated samples respectively.
©2011 Walter de Gruyter GmbH & Co. KG, Berlin/Boston
Articles in the same Issue
- Article
- The Effect of De-Oiled Rice Bran for Single Cell Protein Production Using Fungal Cultures under Solid State Fermentation
- Thermomechanical Property of Rice Kernels Studied by DMA
- Effects of Incubation Temperature, Starter Culture Level and Total Solids Content on the Rheological Properties of Yogurt
- Induction and Repression Kinetics of Fungal Beta-Fructofuranosidase in Submerged Culture
- Study on ?-Galactosidase Isolation, Purification and Optimization of Lactose Hydrolysis in Whey for Production of Instant Energy Drink
- Drying Strategies for Fluidized-Bed Drying of Paddy
- Effect of Fines on Agglomeration in Spray Dryers: An Experimental Study
- Computer Modelling and Simulation of Bakeries' Production Planning
- Predictive Modeling of Salmonella Species Inactivation in Ground Pork and Turkey during Cooking
- The Effect of Moisture Content on Colour Characteristics of Walnuts
- Shorter Communication
- Effect of Pre-Treatment on the Drying Characteristics and Kinetics of Okra (Abelmoschus esculetus (L.) Moench) Slices
- Comparison of Angiotensin I-Converting Enzyme Inhibitor Activities of Pre-Fermented Douchi (a Chinese Traditional Fermented Soybean Food) Started with Various Cultures
- Development of Image Based Modeling for Determination of Oil Content and Days Estimation for Harvesting of Fresh Fruit Bunches
Articles in the same Issue
- Article
- The Effect of De-Oiled Rice Bran for Single Cell Protein Production Using Fungal Cultures under Solid State Fermentation
- Thermomechanical Property of Rice Kernels Studied by DMA
- Effects of Incubation Temperature, Starter Culture Level and Total Solids Content on the Rheological Properties of Yogurt
- Induction and Repression Kinetics of Fungal Beta-Fructofuranosidase in Submerged Culture
- Study on ?-Galactosidase Isolation, Purification and Optimization of Lactose Hydrolysis in Whey for Production of Instant Energy Drink
- Drying Strategies for Fluidized-Bed Drying of Paddy
- Effect of Fines on Agglomeration in Spray Dryers: An Experimental Study
- Computer Modelling and Simulation of Bakeries' Production Planning
- Predictive Modeling of Salmonella Species Inactivation in Ground Pork and Turkey during Cooking
- The Effect of Moisture Content on Colour Characteristics of Walnuts
- Shorter Communication
- Effect of Pre-Treatment on the Drying Characteristics and Kinetics of Okra (Abelmoschus esculetus (L.) Moench) Slices
- Comparison of Angiotensin I-Converting Enzyme Inhibitor Activities of Pre-Fermented Douchi (a Chinese Traditional Fermented Soybean Food) Started with Various Cultures
- Development of Image Based Modeling for Determination of Oil Content and Days Estimation for Harvesting of Fresh Fruit Bunches
