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http://ir.futminna.edu.ng:8080/jspui/handle/123456789/13912| Title: | Effect Of Temperature And Time On The Moisture Content, Colour, And Texture Of Okra |
| Authors: | Komolafe, G. O Idah, P. A |
| Keywords: | Okra Drying Temperature-drying time Moisture-content Colour and texture |
| Issue Date: | 2008 |
| Publisher: | Nigerian Food Journal 0 |
| Abstract: | Effect of drying temperature and time on okra (Hibiscus esculentus) was investigated. The moisture content, colour and texture of the okra were evaluated. A model was developed to meet the required safe storage moisture content, using data drawn from a 2 factorial conducted in triplicates. The colour and texture parameters were statistically evaluated using chi-square. The results showed that a temperature of 65 C and a drying time of 5 hours are most appropriate for drying okra to safe storage moisture content of 3.2% dry basis (0.032 db). At P<0.05 results showed that there was significant difference in colour and no significant differences in the texture of fresh and dried samples. |
| URI: | http://repository.futminna.edu.ng:8080/jspui/handle/123456789/13912 |
| ISSN: | 0189-7241 |
| Appears in Collections: | Agric. and Bioresources Engineering |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| Effect Of Temperature And Time On The Moisture Content, Colour And Texture Of Okra 18-Oct-2021 11-17-32.pdf | 2.7 MB | Adobe PDF | View/Open |
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