Effect of pretreatments on drying characteristics of okra

A. A. Adedeji, T. K. Gachovska, M. O. Ngadi, G. S.V. Raghavan

Research output: Contribution to journalArticlepeer-review

91 Scopus citations

Abstract

This study was conducted to evaluate the effect of different pretreatment methods (blanching, microwave, and pulsed electric field [PEF]) on drying and rehydration behavior of okra. Drying rates were significantly (P < 0.05) influenced by the different pretreatments. The control samples had the lowest coefficient of diffusivity while samples pretreated with PEF at maximum energy input (4 kV/cm, 500 nF) had the highest coefficient. A simple exponential model used for describing the drying behavior of okra gave moisture diffusivity values ranging between 4.56 × 10-10 and 8.05 × 10-10 m2/s and the coefficient of determination values were between 0.94 and 0.98. Rehydration capacities of the control and pretreated samples were significantly different.

Original languageEnglish
Pages (from-to)1251-1256
Number of pages6
JournalDrying Technology
Volume26
Issue number10
DOIs
StatePublished - 2008

Bibliographical note

Funding Information:
The authors acknowledge the funding support of Natural Sciences and Engineering Research Council (NSERC) of Canada for the successful completion of this work. The contribution of Afekwo Mbonu toward a successful completion of this work is also acknowledged.

Keywords

  • Blanching
  • Microwave
  • PEF pretreatment
  • Pulsed electric field
  • Rehydration

ASJC Scopus subject areas

  • General Chemical Engineering
  • Physical and Theoretical Chemistry

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