Optimization of microwave-assisted hot air drying conditions of okra using response surface methodology.

ABSTRACT: Okra (Abelmoschus esculentus) was dried to a moisture level of 0.1 g water/g dry matter using a microwave-assisted hot air dryer. Response surface methodology was used to optimize the drying conditions based on specific energy consumption and quality of dried okra. The drying experiments were performed using a central composite rotatable design for three variables: air temperature (40-70 °C), air velocity (1-2 m/s) and microwave power level (0.5-2.5 W/g). The quality of dried okra was determined in terms of color change, rehydration ratio and hardness of texture. A second-order polynomial model was well fitted to all responses and high R(2) values (>0.8) were observed in all cases. The color change of dried okra was found higher at high microwave power and air temperatures. Rehydration pro

SUBMITTER: Kumar D 

PROVIDER: S-EPMC3907646 | biostudies-literature | 2014 Feb

REPOSITORIES: biostudies-literature