Combined Effect of Drying Time and Slice Thickness on the Solar Drying of Okra

The effect of slice thickness and drying time on colour, viscosity, microbial load, moisture, crude fibre, vitamin C and ash contents of okra (Hibiscus esculentus) during solar drying was studied using three slice thicknesses (5·0 mm, 10·0 mm, 15·0 mm) obtained from a survey and five drying times (0...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Veröffentlicht in:	Journal of the science of food and agriculture 1997-03, Vol.73 (3), p.315-320
Hauptverfasser:	Adom, K K, Dzogbefia, V P, Ellis, W O
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences drying time Food industries Fruit and vegetable industries Fundamental and applied biological sciences. Psychology okra slice thickness solar drying
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Beschreibung
Zusammenfassung:	The effect of slice thickness and drying time on colour, viscosity, microbial load, moisture, crude fibre, vitamin C and ash contents of okra (Hibiscus esculentus) during solar drying was studied using three slice thicknesses (5·0 mm, 10·0 mm, 15·0 mm) obtained from a survey and five drying times (0, 24, 48, 72 and 96 h). The results showed that slice thickness had a significant effect (P
ISSN:	0022-5142 1097-0010
DOI:	10.1002/(SICI)1097-0010(199703)73:3<315::AID-JSFA718>3.0.CO;2-N