Drying Characteristics and Product Quality of Okra

Shivhare, U. S.; Gupta, A.; Bawa, A. S.; Gupta, Pooja

doi:10.1080/07373930008917712

Cited by 37 publications

(21 citation statements)

References 3 publications

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“…In contrast, Togrul and Pehlivan, [53] Sacilik and Elicin, [54] Wang et al, [55] Doymaz, [56] and Mohammadi et al [57] showed that the logarithmic model could describe the drying behavior of a quantity of biological materials more accurately than the other thin-layer models, whereas other researchers [58][59][60][61] reported that the Page model is the best descriptive model. As far as the olive mill wastes is concerned, the Midilli, [12,17] the logarithmic, [4] and the Page [3] model were found to best describe the drying behavior of olive cake and olive husk.…”

Section: Empirical Modelingmentioning

confidence: 83%

Drying and Shrinkage Kinetics of Solid Waste of Olive Oil Processing

2015

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The problems created in managing olive mill wastewater (OMW) have been extensively investigated during the last few years. In most cases, dehydration of olive mill wastes is a first step before developing further applications. The subject of this study was to determine the drying behavior of OMW solid fraction (OMWS). Drying (moisture vs time) and shrinkage (image vs time) data were obtained on slabs of OMWS in an air dryer operated at 60-80 C. The effective diffusivity was determined using (a) the simplified solution of Fick's second law and (b) the method of slopes of the drying curve, taking into account the effect of moisture content on diffusivity and sample shrinkage. The combined effect of moisture content and temperature on effective diffusivity was expressed by an empirical model. In addition, each moisture loss and shrinkage curve was fit to 10 simplified drying models. The dependence of the best descriptive model constants on drying temperature was expressed by an appropriate type of model.

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Section: Empirical Modelingmentioning

confidence: 83%

Drying and Shrinkage Kinetics of Solid Waste of Olive Oil Processing

2015

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“…Samples were blanched in NaCl solution (0.5%) at 95°C for 5 min. The blanched samples were immediately cooled by immersing in cold water and spread on a stainless steel sieves to drain excess water (Shivhare et al 2000). Okra pods were cut manually using cut & chop board into four sizes across the length.…”

Section: Methodsmentioning

confidence: 99%

“…1, 2, 3, and 4 cm were replicated twice in a factorial complete randomized design. The observations on the moisture loss were recorded at every half an hour interval as suggested by Shivhare et al (2000) and Doymaz (2004).…”

Section: Methodsmentioning

confidence: 99%

Effect of drying temperature and slice size on quality of dried okra (Abelmoschus esculentus (L.) Moench)

Pendre¹,

Nema

Sharma

et al. 2011

J Food Sci Technol

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Okra (Abelmoschus esculentus (L) Moench) is an important vegetable crop of India. Dried okra pods have wide use in snacks and are in great demand for domestic as well as export market. Hence, effect of four slice sizes (1, 2, 3 and 4 cm) and four drying temperatures (50, 60, 70 and 80°C) on quality of hot air dried okra were studied. Okra pods were dried in the form of slices cut across the length at different temperatures. Quality assessment of okra was done on the basis of protein, ascorbic acid and fibre content. Okra slice sizes and drying temperatures affected all the quality parameters significantly (p<0.05). Maximum retention of protein, ascorbic acid and fibre content were found in 2 cm long slices dried at 60°C temperature.

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“…Therefore, they cannot be preserved for more than a few days under ambient conditions. Compared to fresh products which can only be kept for a few days under ambient conditions, dry products can be stored for months or even years without appreciable loss of nutrients (Shivhare et al 2000;Mwithiga and Olwal 2005).…”

Section: Introductionmentioning

confidence: 99%

Thermodynamic analysis of sorption isotherms of cassava (Manihot esculenta)

et al. 2012

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Sorption isotherms of cassava were determined experimentally using a static gravimetric method at 30, 45 and 60°C and within the range of 0.10-0.90 water activity. At a constant water activity, equilibrium moisture content decreased with increasing temperature. The equilibrium moisture content increased with increasing water activity at a given temperature. The experimental results were modelled using seven sorption models using non-linear regression technique. Results demonstrated that the GAB model adequately predicted equilibrium moisture content of cassava for the range of temperatures and water activities studied. The thermodynamic functions such as net isosteric heat of sorption, differential entropy of sorption, net integral enthalpy and entropy were evaluated to provide an understanding of the properties of water and energy requirements associated with the sorption behaviour. Net isosteric heat and differential entropy decreased with increasing equilibrium moisture content. The net integral enthalpy decreased while net integral entropy increased with increasing equilibrium moisture content. Net integral entropy was negative in value. All thermodynamic functions were adequately characterised by a power law model. The point of maximum stability was found between 0.053 and 0.154 kg water/kg db for cassava.

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Drying Characteristics and Product Quality of Okra

Cited by 37 publications

References 3 publications

Drying and Shrinkage Kinetics of Solid Waste of Olive Oil Processing

Drying and Shrinkage Kinetics of Solid Waste of Olive Oil Processing

Effect of drying temperature and slice size on quality of dried okra (Abelmoschus esculentus (L.) Moench)

Thermodynamic analysis of sorption isotherms of cassava (Manihot esculenta)

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