Year: 2011
Type: article
Abstract: Okra was dried in thin layer at two different tray loadings of 0.5kg and 1.0kg to determine the effect of tray loading density on its drying characteristics.The time required to dry okra (0.5kg tray loading) from an initial moisture content of 88.0% wet basis to 19.8, 9.3 and 4.4% wet basis at temperatures of 50, 60 and 70 o C respectively was found to be 9hrs.The time required to okra (1.0kg tray loading) from an initial moisture content of 88.2% wet basis to 14.5, 9.3 and 4.9% wet basis at temperatures of 50, 60 and 70 o C respectively was found to be 12hrs.The drying rate decreased as drying progressed and the drying rate was increased by increasing drying air temperatures at the constant airflow of 14.6m/s used.For a particular temperature setting, it decreased per unit time as the final moisture content was approached.It was observed that the tray loading density has effect on the drying characteristics.Increase in tray loading increased drying time and decreased drying rate.
Source: DergiPark (Istanbul University)
Authors: E.A. Ajav, Olugbenga Abiola Fakayode
Language: English
Topic: Food Drying and Modeling
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: green
OpenAlex ID: W2225203789