Okras (Abelmoschus Esculentus L. Moench) Drying Behaviour After Undergoing Blanching or Combined Dewatering-Impregnation-Soaking Process (DISP)/Blanching
International Journal of Science, Technology and Society
Volume 3, Issue 5, September 2015, Pages: 243-253
Received: Aug. 3, 2015; Accepted: Aug. 19, 2015; Published: Aug. 29, 2015
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Authors
Jiokap Nono Yvette, University Institute of Technology (IUT) of the University of Ngaoundere, Department of Chemical Engineering and Environment, Ngaoundere, Cameroon
Aseaku Jude Nkengbeza, University Institute of Technology (IUT) of the University of Ngaoundere, Department of Chemical Engineering and Environment, Ngaoundere, Cameroon
Desmorieux Helene, Process Engineering and Automatic Laboratory of University Claude Bernard – Lyon, Villeurbanne Cedex, France
Degraeve Pascal, Food Processing Research Laboratory of Claude Bernard – Lyon 1 University, University Institute of Technology A Lyon 1 – Biological Process Department, Technopole Alimentec – Rue Henri de Boissieu, Bourgen Bresse Cedex, France
Kamga Richard, National Advanced School of Agro-Industrial Sciences (ENSAI) of the University of Ngaoundere, Department of Applied Chemistry, Ngaoundere, Cameroon
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Abstract
Traditional (solar) drying of okra fruits (Abelmoschus esculentus L. Moench) often gives products of poor storage quality, short shelf life and unpleasant sight. This study assesses the suitability of a dewatering-impregnation-soaking process (DISP) and blanching prior to drying as a means of improving the stability and the appearance of the dried okras. The DISP/Blanching pre-treatment involved immersing whole okra fruits for 12 hrs in a warm concentrated osmotic solution (made of NaCl, ascorbic acid, citric acid and ”kanwa”) that was progressively cooled from 85°C to room temperature (~ 24°C), before drying at 40°C. Compared to simple blanching, the DISP/Blanching pre-treatment yielded dry products that were better appreciated both to the touch and to the sight. The combined DISP/Blanching and drying process gave averages of (78.1 ± 3.6) % weight reduction, (9.1 ± 0.5) % solute gain and (87.2 ± 4.0) % water loss. The total water loss was due at 35.6 % to the DISP/blanching pre-treatment and at 64.4 % to the further drying process. The results obtained here demonstrate the possibility of improving the storage quality of dried okra through the combined DISP/Blanching pre-treatment, reducing post-harvest losses and improving the market quality of dry products. This treatment could be applied industrially to enhance the presentation of tropical vegetables in international markets.
Keywords
Okra, Dewatering-Impregnation-Soaking Process (DISP), Blanching, Air Drying, Kinetics, Quality
To cite this article
Jiokap Nono Yvette, Aseaku Jude Nkengbeza, Desmorieux Helene, Degraeve Pascal, Kamga Richard, Okras (Abelmoschus Esculentus L. Moench) Drying Behaviour After Undergoing Blanching or Combined Dewatering-Impregnation-Soaking Process (DISP)/Blanching, International Journal of Science, Technology and Society. Vol. 3, No. 5, 2015, pp. 243-253. doi: 10.11648/j.ijsts.20150305.14
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