TITLE:
Characterization of Okra Convective Drying, Influence of Maturity
AUTHORS:
Ouoba Kondia Honoré, Zougmoré François, Sam Raguilignaba, Toguyeni Aboubacar, Desmorieux Hélène
KEYWORDS:
Convective Drying; Okra; Effective Diffusivity; Maturity; Initial Moisture Content
JOURNAL NAME:
Food and Nutrition Sciences,
Vol.5 No.6,
March
13,
2014
ABSTRACT: An experimental study for the drying kinetics
of whole okra was carried out. In the study, different ages were considered by
taking into account influence of okra maturity on its convective drying. The 2D moisture evolution inside the product and
its maturity were evaluated by fitting experimental data
versus drying time. The water effective diffusion coefficient of okra at
different maturity
states was gotten by the experimental model using Fick’s second law. A
parametric study was carried out in the ranging of okra age from 2 to 7 days at
60℃, both fruits gathered on the same plant to avoid divergences due to okra
varieties that can induce difference on physical structure and the chemical
composition. It was found from the experimental results that okra maturity has
important influence on its behaviour during convective drying. At 2, 3, 4, 5
and 7 days old, the drying effective time was respectively 780, 1000, 1155, 850
and 750 min. Effective diffusivity of the okra in this
order of age was 1.38 × 10-10, 6.09 × 10-11, 1.23 × 10-11, 8.98 × 10-11, and 1.05 × 10-10 m2/s in the present study,
while the average initial moisture content was respectively 12.27, 9.00, 7.53, 5.97 and 4.92 Kgw/Kgdm.