Drying Characteristics of Okra Slices on Drying in Hot Air Dryer

Wankhade, Purva; Sapkal, R. S.; Sapkal, V. S.

doi:10.1016/j.proeng.2013.01.051

Cited by 70 publications

(33 citation statements)

References 16 publications

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“…This indicates that diffusion is the main physical mechanism governing moisture migration in the samples. Similar results were obtained by [14] for apricots, [20] for red chillies, [21] for radish, [22] for broccoli, and [23] for okra. The effect of temperature used for the drying process was most remarkable with moisture ratio reducing rapidly with increased temperature.…”

Section: Drying Kinetics Of the Banana Blossomssupporting

confidence: 82%

Mathematical Modelling of the Thin Layer Drying of Banana Blossoms

John¹

2014

JNHFE

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Journal of Nutritional Health & Food Engineeringhas been performed on the drying of banana blossoms.The objectives of this research are to:• Determine the effect of air temperature on drying time of banana blossoms• Fit the drying curves with ten mathematical models and investigate the goodness of fit• Calculate effective diffusivity and activation energy for the blossoms• Analyze the properties of the blossoms before and after the drying process Materials and Methods Drying experimentsFreshly harvested banana blossoms were procured from the local market in Perundurai. They were washed thoroughly in running cold water to remove adhering extraneous matter. The purple petals and the stamen were removed. From each clusters of flowers, the yellow tipped fronds that are responsible for the bitter flavor were separated manually. The edible portion was then washed in water and chopped into small pieces of length 1 cm. To prevent enzymatic browning and to remove the characteristic bitter and starchy flavor the blossoms were soaked in buttermilk. They were soaked in 500 ml of buttermilk for about 15 minutes. After pre-treatment the flowers were dehydrated using a traydryer. Blossoms of 500-1000 g were taken for dry drying and spread over perforated aluminum trays and trays were kept in the drying chamber. Initial moisture content was determined by the standard AOAC method [12]. The initial moisture content was found to be 87.3% (w.b.). Drying experiments were carried IntroductionBanana blossom, an agricultural by-product, is obtained from the subtropical Musa species originating from India. It is being consumed as a vegetable in the Asian countries like India, Malaysia, Indonesia, Sri Lanka and the Philippines. It has been appreciated for its nutritional content in dietary fibers, proteins, fatty acids, vitamin E, flavonoids and minerals such as magnesium, iron and copper [1]. At ambient temperatures, the blossoms bloom continuously and drop the petals. At high temperatures the flowers start rotting and chilling turns the white heart of the flowers into black. Moreover, in spite of its high fiber content blossom consumption may be restricted due to the cumbersome preparation procedures. Convenience in preparation, promotion of the intake of fiber rich vegetables and increase in shelf life can be achieved by developing a preserved product from the banana blossom.Drying is one of the techniques to develop a shelf stable and high quality products. The removal of moisture in the drying process prevents the growth of microorganisms and other deteriorative reactions. Drying induces a considerable reduction in weight and volume, minimizes packing, storage and transportation costs and as well as enables the product to be stored under ambient conditions [2]. Sun drying is one of the traditional methods used to preserve agricultural commodities in the tropical and sub tropical regions. However, hot air dry drying is the most widely used industrial method due to its uniform and rapid drying process [3]. AbstractIn this study, the ...

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Section: Drying Kinetics Of the Banana Blossomssupporting

confidence: 82%

Mathematical Modelling of the Thin Layer Drying of Banana Blossoms

John¹

2014

JNHFE

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“…In addition to comparing with drying times of the samples dried by different methods, the drying rate is shown in Figure . The drying rate is expressed as the quantity of moisture removed from the dried sample per unit time per unit of drying sample surface (Wankhade, Sapkal, & Sapkal, ). In other words, when the drying rate increases, the amount of moisture removed from the sample rises.…”

Section: Resultsmentioning

confidence: 99%

Dehydration of green beans using ultrasound-assisted vacuum drying as a novel technique: drying kinetics and quality parameters

Tekin

Başlar

Karasu

et al. 2017

J Food Process Preserv

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The ultrasound‐assisted vacuum (USV) drying technique is a novel method and ultrasonic treatment under vacuum causes to accelerate the dehydration rate of food materials. This study compared the drying kinetics and some quality parameters for green beans subjected to USV, oven, and vacuum drying at 55, 65, and 75°C. The drying time was shortened by around 1 hr using USV at each temperature. Effective moisture diffusivity values was found between 2.00 × 10−10 − 4.81 × 10−10 m2 s−1 and it was increased compared with control treatment between 8.9% and 24.5%. USV treatment resulted phenolic compounds compared with unsonicated control. However, USV caused more color change than the control, oven and vacuum. Lower the total color difference values were obtained for samples dehydrated by vacuum dryer. USV had greater advantages compared with the control and it can potentially be applied to green beans and other vegetables for faster drying processing. Practical applications This study exhibit the usability of ultrasound‐assisted vacuum dehydration to increase the drying rate, to improve the energy efficiency of the drying process and to develop quality of the final products. The results indicated that ultrasound treatment could be used as an assistant technique to accelerate drying rate and improve product quality. Besides mathematical models and drying kinetic, this study presents useful information about the different dehydration process for green bean. It was expected that this study will great contribution to literature, food science and technology.

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“…Therefore, at higher temperatures mass transfer is more rapid and water loss is more excessive. Decreasing drying time with an increase in the drying air temperature has been reported for many agricultural products such as orange slices [21] and okra slices [22]. It is apparent that moisture ratio decreases continuously with drying time.…”

Section: Figure 2 Experimental Moisture Ratio Of Nectarine Slices Vementioning

confidence: 83%

Investigation of the Effect of a Hybrid Drying Method on the Color Quality of Nectarine Slices and Energy Consumption

Demirel¹,

Ismail²

2017

Studia UBB Chemia

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ABSTRACT. The main objective of a product quality study for drying agricultural products without causing distortion is to reduce the product moisture value to a final moisture value while expending the least energy and time. In the first stage of this study, nectarine slices were dried in a microwave and cabinet dryer under different drying conditions. Experiments in the microwave dryer were done at four different power levels: 90, 180, 360, and 600 W. Hot air drying was done at two temperatures, 50 and 70 °C, with a constant air velocity (2.0 m/s). In the second stage, after those experiments, the hybrid drying method were constructed based on the color parameter, and moisture ratio. In the hybrid drying method, hot air drying was carried out with microwave pretreatment. The most effective hybrid drying method in terms of optimal drying time, energy consumption, and color parameters was found to be at 180 W microwave power and 70 °C.

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Drying Characteristics of Okra Slices on Drying in Hot Air Dryer

Cited by 70 publications

References 16 publications

Mathematical Modelling of the Thin Layer Drying of Banana Blossoms

Mathematical Modelling of the Thin Layer Drying of Banana Blossoms

Dehydration of green beans using ultrasound-assisted vacuum drying as a novel technique: drying kinetics and quality parameters

Investigation of the Effect of a Hybrid Drying Method on the Color Quality of Nectarine Slices and Energy Consumption

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