ABSTRACT
In
this paper, we propose an optimized process for farm product convective drying.
Above and beyond the influence of the air parameters on foodstuff convective
drying, this work shows that product internal parameters and drying proceedings
must be taken into account during the evaluation of their convective drying.
Results indicate that okra maturity influences its convective drying. It dries
faster when it is too young or when it is advanced age. Drying time of okra of
1, 2, 3, 4 and 5 days old is respectively 580 min, 780 min, 990 min, 1200 min
and 850 min. Also, one observes that considering okra on its three zones
according it length, i.e. its base, middle and extremity parts have not the
same resistance to transfers during convective drying. These three zones have
respectively 400 min, 520 min and 600 min of drying time. Okra cut reveals a
major importance on its convective drying evaluation. The longitudinal cut
di-viding okra on four parts, sliced with 5 mm and 10 mm of thickness and the
whole okra put respectively 150 min, 200 min, 280 min and 400 min for their
drying. At last, three (03) different constituents of okra, namely, the skin,
the seeds and central material behave differently during convective drying. The
drying time of the central material, the seeds and the skin is about 70 min,
150 min and 190 min respectively, against 400 min for the whole okra.