DRYING CHARACTERISTICS AND PRODUCT QUALITY OF OKRA
| العنوان: | DRYING CHARACTERISTICS AND PRODUCT QUALITY OF OKRA |
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| المؤلفون: | U.S. Shivhare, P. Gupta, Amarinder Singh Bawa, A. Gupta |
| المصدر: | Scopus-Elsevier |
| بيانات النشر: | Informa UK Limited, 2000. |
| سنة النشر: | 2000 |
| مصطلحات موضوعية: | Arrhenius equation, Chromatography, Chemistry, Blanching, General Chemical Engineering, law.invention, Horticulture, symbols.namesake, Reaction rate constant, Magazine, law, Air temperature, symbols, Physical and Theoretical Chemistry |
| الوصف: | 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. |
| تدمد: | 1532-2300 0737-3937 |
| URL الوصول: | https://explore.openaire.eu/search/publication?articleId=doi_dedup___::be11594cfbd3118ab83229a967241354 https://doi.org/10.1080/07373930008917712 |
| رقم الأكسشن: | edsair.doi.dedup.....be11594cfbd3118ab83229a967241354 |
| قاعدة البيانات: | OpenAIRE |
PDF full text from Publisher | تدمد: | 15322300 07373937 |
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