Drying Kinetics and Moisture Diffusivity Study of Okro Slice

摘要

Okro (Abelmoschus esculentus L.) is abundant during the raining season in Nigeria. However, storage for the period of offseason is not commonly employed, because it is highly perishable resulting in huge post-harvest losses which lead to wastage. Drying as a form of pretreatment can reduce these post-harvest losses. This study investigates the drying kinetics and effect of slice thickness on drying of okro samples using oven (40°C, 45°C and 50°C), sun and solar drying. Freshly harvested okro fruits were cut transversely into slices (0.5 cm, 1.5 cm and 2.0 cm) and dried using three different drying methods; sun, solar and oven at 40°C, 45°C and 50°C. Drying characteristics (Effective Moisture Diffusivity (EMD) and Activation Energy (AE)) were determined. The EMD and EA for slice 0.5 cm, 1.5 cm and 2.0 cm were (4.50- 5.96? 10° m’/s and 12.90 kJmo!"); (0.32- 3.84 ?10° m/s and 14.10 kJmol") and (0.47-6.04*10°° m?/s, 15.20 kJmol"), respectively. The result of this study provides useful information for food processor on the drying of okro.