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AOAC (Association of official Chemists) (1990) Official Methods of Analysis. Washington AC, 934-06.

has been cited by the following article:

  • 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.