Effects of Oven-Drying on the Viscosity of Okra(Abelmoschus Esculentus)

Abstract

The effects of drying on the viscosity of Okra (Abelmoschus esculentus) fruit were evaluated, using a falling ball viscometer. Results show that, at 95% confidence level, drying had a significant influence on viscosity, density and Reynolds number of Okra suspension. Viscosity values obtained ranged from 0.34cP to 0.972cP for dried Okra as against 0.676cP to 2.84cP for the fresh Okra at corresponding mixing concentrations of 100g to 400g respectively. This implies that, glycan, which is responsible for the viscosity of Okra reduces in quality as Okra is dried. Therefore, the hypothesis that okra suspension either fresh or dried would obey stokes law was verified.