Effect Of Temperature And Time On The Moisture Content, Colour, And Texture Of Okra

Please use this identifier to cite or link to this item: http://ir.futminna.edu.ng:8080/jspui/handle/123456789/13912

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DC Field	Value	Language
dc.contributor.author	Komolafe, G. O	-
dc.contributor.author	Idah, P. A	-
dc.date.accessioned	2021-10-18T10:29:06Z	-
dc.date.available	2021-10-18T10:29:06Z	-
dc.date.issued	2008	-
dc.identifier.issn	0189-7241	-
dc.identifier.uri	http://repository.futminna.edu.ng:8080/jspui/handle/123456789/13912	-
dc.description.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.	en_US
dc.language.iso	en	en_US
dc.publisher	Nigerian Food Journal 0	en_US
dc.subject	Okra	en_US
dc.subject	Drying	en_US
dc.subject	Temperature-drying time	en_US
dc.subject	Moisture-content	en_US
dc.subject	Colour and texture	en_US
dc.title	Effect Of Temperature And Time On The Moisture Content, Colour, And Texture Of Okra	en_US
dc.type	Article	en_US
Appears in Collections:	Agric. and Bioresources Engineering

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