DRYING CHARACTERISTICS AND PRODUCT QUALITY OF OKRA
作者:
U.S. Shivhare,
A. Gupta,
A.S. Bawa,
P. Gupta,
期刊:
Drying Technology
(Taylor Available online 2000)
卷期:
Volume 18,
issue 1-2
页码: 409-419
ISSN:0737-3937
年代: 2000
DOI:10.1080/07373930008917712
出版商: Taylor & Francis Group
关键词: blanching;diffusion. Page's model
数据来源: Taylor
摘要:
Effects of size (whole and sliced), pre-treatment (blanching in water and 0.5% NaCl solution at 95° C) and temperature of drying air (40, 55 and 70° C) on the drying characteristics and quality of okra were studied. Estimation of the drying rate established that the drying of okra takes place under the falling rate period. Page's model was found to adequately describe the drying behavior of okra over a wide range of drying conditions used in the study. The coefficients of Page's model were correlated with air temperature and it was found that the dependence of the rate constant on the drying air temperature can be described using the Arrhenius law. The quality of the dried product was found to be best when okra was sliced and blanched at 95° C in 0.5% NaCl solution for 5 min and then dried at 55° C.
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