EFFECTS OF PROCESSING CONDITION ON THE DRYING AND QUALITY CHARACTERISTICS OF OKRA

Abstract

The study investigated okra drying and quality characteristics at different drying temperatures (50ºC, 60ºC, 70ºC, and 80ºC) and thicknesses (5 mm and 10 mm). The drying was done in a hot air oven. The data obtained were fitted into four existing mathematical drying models to predict drying patterns in okra. The logarithmic model was the best mathematical model that described the drying characteristics of okra slices within the temperature range studied. The moisture content obtained ranged from 8 to 13% wet basis. The effective moisture diffusivity increased as temperature increased while the activation energy for 5 and 10 mm thicknesses was 45.7kJ/mol and 34.2 kJ/mol, respectively. The ANOVA showed that the different temperatures and thicknesses significantly affected the quality and nutritional content of the dried okra slices at a 5% significance level. The shortest drying time was achieved at 80^oC and 5 mm thickness. However, drying at a temperature of 50oC and 5 mm thickness yielded the best okra quality.