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 language | English |
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Pages (from-to) | 1251-1256 |
Number of pages | 6 |
Journal | Drying Technology |
Volume | 26 |
Issue number | 10 |
DOIs | |
State | Published - 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