Effect of three drying methods on the drying characteristics and quality of okra

Huang, Jie; Zhang, Min

doi:10.1080/07373937.2015.1086367

Cited by 76 publications

(38 citation statements)

References 35 publications

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“…Nevertheless, okra is prone to aging and fibrosis after harvest because of its high initial moisture content (88–90% wet matter). Drying or dehydration, in general, is an effective way to reduce the moisture content to its safe storage content of okra (<10%) (Huang & Zhang, ; Pendre, Nema, Sharma, Rathore, & Kushwah, ). However, traditional drying methods, such as solar drying, vacuum drying, hot air drying, can always result in low drying rates especially in the falling rate period of drying.…”

Section: Introductionmentioning

confidence: 99%

“…Okra (Abelmoschus esculentus [Linn.] Moench), which is an annual herb of mallow, is commonly distributed in tropical and temperate zones, such as Africa, Southern European, Asia, and America (Huang & Zhang, 2015;Olivera, Mugridge, Chaves, Mascheroni, & Viña, 2012;Sengkhamparn et al, 2010). Okra pods can be consumed as a new health vegetable of high nutritional value, which are rich in polyphenol, vitamins, dietary fiber, calcium, and other bioactive substances (Camciuc, Deplagne, Vilarem, & Gaset, 1998;Sankar et al, 2008) with beneficial-health functions, for example anti-oxidation, anti-caries, anti-obesity, anti-diabetes, anti-inflammation, and anti-cardiovascular disease, etc.…”

Section: Introductionmentioning

confidence: 99%

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Comparison of drying methods on drying efficiency and physicochemical quality of okra (Abelmoschus esculentus) cultivated in China

Zhao

2019

J Food Process Engineering

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Okra (Abelmoschus esculentus) is difficult to preserve after harvest. If not properly dried, because of its high moisture content, which will reduce the product value of okra and the value of nutrition. In this study, the effects of vacuum freeze‐drying (VFD), ultrasonic pretreatment assisted vacuum drying (UPVD), and ultrasonic combined vacuum drying (UCVD) are compared and analyzed in terms of the drying characteristics effects and the physicochemical qualities of okra were studied. Compared with the drying curve and drying rate curve of okra dried by VFD, the drying time of okra dried by UCVD and UPVD was significantly reduced by 53.3% and 20.0%, respectively, and the total energy consumption of okra dried by UCVD and UPVD was saved by 21.8% and18.9%, respectively. The samples of UCVD had a higher b (yellowness), which keeps the original green color of Okra. The shrinkage ratio of samples dried by UPVD and UCVD had a significant difference (p < .05), and was 27.0% and 26.1%, respectively higher than that of samples dried by VFD. The rehydration curve of VFD sample was higher than that of other samples at 25°C, and was the same as that of UCVD samples for 12 min at 100°C. The total phenolic content of okra sample dried by UCVD was 7.7 ± 0.14 mg/g, higher than others samples. Since polyphenols have good antioxidant activity, the ABTS radical‐scavenging ability of UCVD samples was slightly higher than the other two samples, and the FRAP value of UCVD samples was significantly (p < .05) higher than the other two samples. SEM images of UCVD samples further confirmed the channeling effect caused by ultrasonic irradiation, which also confirmed the reliability of the above data in structure. Considering cost‐effectiveness, practicability and scale‐up, UCVD is a promising technology in the production of dried Okra. Practical application Ultrasonic combined vacuum drying (UCVD) is a novel technology for the food industry to reduce the energy consumption and improve food quality. Okra drying with UCVD can be successfully described by the Logarithmic model. The UCVD can significantly shorten the drying time and reduce the energy consumption of vegetables compared to the vacuum freeze drying. The products dried by UCVD retain various functional components of raw materials. Because of potential health, economic, and ecological benefits for the society, the UCVD is a promising technology in the production of Okra.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Comparison of drying methods on drying efficiency and physicochemical quality of okra (Abelmoschus esculentus) cultivated in China

Zhao

2019

J Food Process Engineering

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“…With the advancement of technology, hybrid dryer evolved from available previous ones also applied to fibrous okra such as microwave‐assisted hot‐air‐drying microwave vacuum drying (MVD), vacuum FD, and pulse‐spouted MVD (Huang & Zhang, ). Drying through pulse‐spouted MVD retained quality similar as in vacuum FD but PSMVD (pulse‐spouted MVD) was preferably found cost effective (Huang & Zhang, ). The use of sun energy in the drying of agricultural commodities comes in existence from the primitive man, with the passage of time, various solar models being formed and modified.…”

Section: Drying Methods In Selected Vegetable Cropsmentioning

confidence: 99%

“…Okra dried at temperature 40°C reflected better quality in taste, color, and texture as compared to samples obtained at 60-90°C temperature limit (Wankhadea, Sapkala, & Sapkal, 2013). With the advancement of technology, hybrid dryer evolved from available previous ones also applied to fibrous okra such as microwave-assisted hot-air-drying microwave vacuum drying (MVD), vacuum FD, and pulse-spouted MVD (Huang & Zhang, 2016). Drying through pulse-spouted MVD retained quality similar as in vacuum FD but PSMVD (pulse-spouted MVD) was preferably found cost effective (Huang & Zhang, 2016).…”

Section: Okramentioning

confidence: 99%

Modern drying techniques in fruits and vegetables to overcome postharvest losses: A review

Hasan

Malik

Ali

et al. 2019

J Food Process Preserv

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Fresh fruits and vegetables have higher moisture contents and deteriorate over a short period of time if not handled appropriately. Available storage technologies such as refrigeration and controlled atmospheres are expensive as these need continuous energy for system operation throughout the whole supply chain. So, the use of drying techniques is being encouraged as it reduces the postharvest losses and provides easiness in storage, transport, and ensures product availability round the year. Drying of fruits and vegetables through conventional approaches such as sun or open‐air drying found a slow process and may lead to the inferior quality product due to contamination. Various advanced drying techniques such as solar, microwave, vacuum, infrared, freeze, oven drying, and different hybrid drying technologies have been developed around the globe as being successfully used for various fruits and vegetables. This paper mainly focuses to review crop‐specific operations, its impact on quality, efficiency, cost‐effectiveness, and nutrient retention ability. Practical applications Dried products are broadly used by the industries related to confectionery, bakery, and sweet and distilling industries in the development of versatile by‐products including sauces, teas, puddings, garnishments, and food supplements for infants as well as children. Fruits and vegetables can be dried with suitable retention of nutrients and health‐promoting compounds. Crop‐specific drying technologies have been optimized for the quality conservation of dehydrated products. Several novel drying techniques discussed in this review could be helpful to researchers and relevant industry stakeholders for application and improvement.

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“…[17] Five replicates were performed for each batch of samples. The total color difference (ΔE) between thawed and dried edamame was calculated using the following equation: [18,19] DE ¼ ffi ffi ffi ffi ffi ffi ffi ffi ffi ffi ffi ffi ffi ffi ffi ffi ffi ffi ffi ffi ffi ffi ffi ffi ffi ffi ffi ffi ffi ffi ffi ffi ffi ffi ffi ffi ffi ffi ffi ffi ffi ffi ffi ffi ffi ffi ffi ffi ffi ffi ffi ffi ffi ffi ffi ffi ffi ffi ffi ffi ffi ffi ffi ffi ffi ffi ffi ffi ffi ffi ffi ffi…”

Section: Colormentioning

confidence: 99%

Analysis of drying properties and vacuum-impregnated qualities of edamame (Glycine max (L.) Merrill)

Zhang

Bhandari

et al. 2016

Drying Technology

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To develop a novel dehydrated edamame leisure food, the best edamame from different drying processes was selected to impregnate by different solutions in a vacuum. Microwave drying (MD), pulse-spouted microwave vacuum drying (MVD), vacuum infrared drying (VID), and hot air-drying (AD) were researched, when the drying quality of edamame samples was analyzed for microstructure, color, texture, and flavor. MVD product was found to be the most suitable sample for impregnation. Vacuum impregnation was undertaken with this dried edamame at different impregnated solutions (sucrose, trehalose, and maltose solutions). Through magnetic resonance imaging (MRI) analysis, it was found that three solutions were uniformly distributed in cotyledons after vacuum impregnation. There are some differences in flavor among the impregnated samples in electronic nose. The water state (bound, immobilized and free) in the samples was analyzed during MVD by low-field nuclear magnetic resonance (NMR). The water mobility was found strong in the samples in most of the drying process, and with the progression, the free water gradually disappeared. In the impregnated edamame, the water mobility was much weaker, thus the impregnated edamame can be assumed more suitable for snacks with a longer shelf-life.

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Effect of three drying methods on the drying characteristics and quality of okra

Cited by 76 publications

References 35 publications

Comparison of drying methods on drying efficiency and physicochemical quality of okra (Abelmoschus esculentus) cultivated in China

Comparison of drying methods on drying efficiency and physicochemical quality of okra (Abelmoschus esculentus) cultivated in China

Modern drying techniques in fruits and vegetables to overcome postharvest losses: A review

Analysis of drying properties and vacuum-impregnated qualities of edamame (Glycine max (L.) Merrill)

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