Abstract

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 (χ2). 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.

Submitted: January 4, 2007 · Accepted: January 18, 2009 · Published: June 27, 2009

Recommended Citation

Sobukola, Olajide (2009) "Effect of Pre-Treatment on the Drying Characteristics and Kinetics of Okra (Abelmoschus esculetus (L.) Moench) Slices," International Journal of Food Engineering: Vol. 5 : Iss. 2, Article 9.
DOI: 10.2202/1556-3758.1191
Available at: http://www.bepress.com/ijfe/vol5/iss2/art9