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Journal articles on the topic 'Okra – Drying'

Author: Grafiati

Published: 4 June 2021

Last updated: 1 February 2022

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1

OLANIYAN, Adesoji Matthew, Bamidele David OMOLEYOMI, and Musliu Olushola SUNMONU. "Process of Modeling and Optimizing the Osmotic Dehydration Pre-treatment of Okra Drying." Notulae Scientia Biologicae 10, no. 4 (December 21, 2018): 493–97. http://dx.doi.org/10.15835/nsb10410192.

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Okra [Abelmoschuscaillei (A. Chev.) Stevels] drying was studied by a factorial experiment under randomized complete block design using a laboratory-scale hot-air dryer. Two osmotic solution concentrations (40 and 60 oBrix of sucrose), three osmotic process durations (60, 120 and 180 min) and four drying temperatures (50, 60, 70 and 80 oC) were considered with each trial conducted in triplicates. Drying rate was determined as the ratio of change in mass of okra to the change in drying time as drying progresses. The ash content, crude fibre, crude fat, crude protein, bulk density, least gelation concentration and water absorption capacity were investigated as quality parameters. Model equations were developed using Essential Regression (ESSREG) analysis and Statistical Package for Social Sciences (SPSS) to relate output parameters to process variables. The results showed that an optimum drying rate of 16.69 g/h could be achieved by subjecting okra to osmotic dehydration pretreatment using a solution of 40 oBrix sucrose for 149.10 min and dried with a temperature of 80 oC. The ash content of 3.76% could be obtained at 40 oBrix, 180 min and 50 oC. An optimum value of 29.65% was obtained for crude fibre at an osmotic solution concentration of 60 °Brix, osmotic process duration of 180 min and drying temperature of 80 oC. Crude fat content of okra has 4.03% as its optimum value and this corresponds to a combination of 60 oBrix osmotic solution concentration, 180 min osmotic process duration and 74.60 oC drying temperature. An osmotic solution concentration of 60 °Brix, osmotic process duration of 60 min and drying temperature of 80 oC should be selected to give the optimum crude protein of 14.12%. Predicted values of drying rate, ash content, crude fibre, crude fat, crude protein and water absorption capacity (WAC) compared favourably with the observed values. This implies the models reliably predicted the drying characteristics of okra very well in terms of these output parameters. It could be inferred from this study that the drying process of okra can be optimized under different drying conditions. Further studies should be carried out on the factors that affect the storability of dried okra for long-time storage and preservation. An investigation into the use of sodium chloride for osmotic dehydration pretreatment as a means of improving the post-drying palatability of okra should be considered for further study.

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2

Fauza, Ahdiyatul, Kis Djamiatun, and Ahmad Ni'matullah Al-Baarri. "Studi Karakteristik dan Uji Aktivitas Antioksidan dari Tepung Buah Okra (Abelmoschus esculentus)." Jurnal Aplikasi Teknologi Pangan 8, no. 4 (November 16, 2019): 137. http://dx.doi.org/10.17728/jatp.4449.

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Penelitian ini bertujuan untuk mengetahui aktivitas antioksidan saat sebelum dan setelah pengeringan buah Okra. Analisis fisik meliputi analisis warna dan PSD (Particle Size Distribution). Analisis kimia meliputi uji pH, conductivity dan TDS (Total Disolve Solid). Uji aktivitas antioksidan dilakukan dengan metode DPPH. Analisis data warna menggunakan uji korelasi. Data PSD, uji pH, konduktivitas, TDS, dan aktivitas antioksidan disajikan secara deskriptif. Hasil penelitian menunjukkan bahwa pengeringan buah Okra menjadi tepung Okra, tidak merusak aktivitas antioksidan. Proses pengeringan tepung Okra meningkatkan derajat kecerahan Okra dengan hasil uji statistik nilai L* <0,0001 dan a* 0,0002 (p<0,05). Distribusi ukuran partikel tepung Okra lebih kecil sehingga mudah larut dalam air. Buah Okra memiliki pH yang lebih asam yang mengakibatkan konduktivitasnya menjadi lebih tinggi sehingga padatan yang terlarut (kation, anion, mineral) juga semakin tinggi. Kesimpulannya, aktivitas antioksidan tepung buah Okra dapat diidentifikasi baik sebelum maupun setelah pengeringan dan proses pengeringan dapat berhasil memelihara aktivitas antioksidannya.This study aims to determine the physical, chemical, and antioxidant activities before and after drying the Okra fruit. Color analysis and PSD (Particle Size Distribution) were measured for physical analysis. pH test, conductivity, and TDS (Total Disolve Solid) was also measured as chemical analysis. Antioxidant activity was tested using DPPH. Color data was analyzed using correlation test. PSD data, pH test, conductivity, TDS, and antioxidant activity were presented descriptively. The results showed that drying Okra fruit to produce Okra flour did not damage antioxidant activity. The drying process of Okra flour brightening the color of the Okra fruit and in accordance with the statistical test that was resulted value of L* <0.0001 and a* 0,0002 (p <0.05). The particle size distribution of Okra flour was categorized as small. A much more acidic pH and higher in conductivity were found in the fresh Okra. As conclusion, antioxidant activity of Okra flour could be determined and the drying may be applied since able to maintain antioxidant activity in Okra flour.

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3

Dadalı, Gökçe, Dilek Kılıç Apar, and Belma Özbek. "Microwave Drying Kinetics of Okra." Drying Technology 25, no. 5 (June 2007): 917–24. http://dx.doi.org/10.1080/07373930701372254.

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4

Doymaz, İbrahim. "Drying of green bean and okra under solar energy." Chemical Industry and Chemical Engineering Quarterly 17, no. 2 (2011): 199–205. http://dx.doi.org/10.2298/ciceq101217004d.

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In this study, sun drying behaviours of green bean and okra were investigated. Drying experiments were conducted in Iskenderun-Hatay, Turkey. The drying study showed that the times taken for drying of green bean and okra from the initial moisture contents of 89.5% and 88.7% (w.b.) to final moisture content of around 15?0.5% (w.b.) were 60 and 100 h in open sun drying, respectively. The constant rate period is absent in drying curves. The drying process took place in the falling rate period. The drying data were fitted to thirteen thin-layer drying models. The performance of these models was investigated by comparing the determination of coefficient (R2), reduced chi-square (c2) and root mean square error (RMSE) between the observed and predicted moisture ratios. Estimations by Approximation of diffusion (for green bean) and Midilli et al. models (for okra) were in good agreement with the experimental data obtained.

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5

Doymaz, İbrahim. "Drying characteristics and kinetics of okra." Journal of Food Engineering 69, no. 3 (August 2005): 275–79. http://dx.doi.org/10.1016/j.jfoodeng.2004.08.019.

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6

Li, Jing Yi, and Zhen Hua Duan. "Study on the Effect of Vacuum Microwave Drying on Quality of Okra." Advanced Materials Research 791-793 (September 2013): 132–36. http://dx.doi.org/10.4028/www.scientific.net/amr.791-793.132.

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The purpose of this paper is to investigate the impact of vacuum microwave drying on the quality of okra. The curves of colour, fracture resistance, rehydration ratio and the content of vitaminC were obtained at various drying times, vacuum degrees and microwave powers. Results showed that an increase in drying time and microwave power resulted in serious colour change when compare the dry product to fresh okra. However, the higher the vacuum, the slighter the colour changed. The fracture resistance decreased and the brittleness was good when drying time was increased to high level of 14min and 16min. Increasing vacuum degree also made fracture resistance decreased; rehydration ratio increased with the time and microwave power increased, but decreased if the time exceeds 14min. The rehydration ratio of okra is also affected by the vacuum degree, increasing which led the rehydration ratio increased significantly at the beginning of drying and then slowly; the greater the drying time and microwave power, the more lost of vitaminC, however, higher vacuum degree was found to be beneficial to save the vitaminC.

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7

Shivhare, U. S., A. Gupta, A. S. Bawa, and P. Gupta. "DRYING CHARACTERISTICS AND PRODUCT QUALITY OF OKRA." Drying Technology 18, no. 1-2 (January 2000): 409–19. http://dx.doi.org/10.1080/07373930008917712.

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8

Wankhade, P. K., R. S. Sapkal, and V. S. Sapkal. "Drying Characteristics of Okra Slices on Drying in Hot Air Dryer." Procedia Engineering 51 (2013): 371–74. http://dx.doi.org/10.1016/j.proeng.2013.01.051.

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9

Mohamed, M. A., G. R. Gamea, and M. H. Keshek. "DRYING CHARACTERISTICS OF OKRA BY DIFFERENT SOLAR DRYERS." Misr Journal of Agricultural Engineering 27, no. 1 (January 1, 2010): 294–312. http://dx.doi.org/10.21608/mjae.2010.107169.

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10

Honoré, Ouoba Kondia, Zougmoré François, Sam Raguilignaba, Toguyeni Aboubacar, and Desmorieux Hélène. "Characterization of Okra Convective Drying, Influence of Maturity." Food and Nutrition Sciences 05, no. 06 (2014): 590–97. http://dx.doi.org/10.4236/fns.2014.56069.

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11

Dadalı, Gökçe, Dilek Kılıç Apar, and Belma Özbek. "Color Change Kinetics of Okra Undergoing Microwave Drying." Drying Technology 25, no. 5 (June 2007): 925–36. http://dx.doi.org/10.1080/07373930701372296.

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12

Adedeji, A. A., T. K. Gachovska, M. O. Ngadi, and G. S. V. Raghavan. "Effect of Pretreatments on Drying Characteristics of Okra." Drying Technology 26, no. 10 (September 11, 2008): 1251–56. http://dx.doi.org/10.1080/07373930802307209.

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13

Lee, Chai Siah, Mei Fong Chong, John Robinson, and Eleanor Binner. "Preliminary Study on Extraction of Bio-flocculants from Okra and Chinese Yam." ASEAN Journal of Chemical Engineering 15, no. 1 (October 1, 2015): 41. http://dx.doi.org/10.22146/ajche.49692.

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Natural bio-flocculants were extracted from okra and Chinese yam using water extraction method, and the extract yield and their flocculating abilities were evaluated. Results showed that extraction of okra with seed removal and incubation followed by freeze drying enhanced the extract yield by 91% and improved the flocculating ability greatly by achieving solids removal of above 99% when compared with extraction without incubation and followed by oven drying. The effect of an incubation step was further investigated by using Chinese yam. With incubation, a higher extract yield of 2.95% was obtained compared with the extraction without incubation at 2.13% and high flocculating ability was achieved at 99.5% solids removal. To further investigate the application of bio-flocculants, the samples with the highest extract yield and flocculating ability were selected for a case study focusing on treatment of oleochemical wastewater. Yam bio-flocculant showed its flocculating activity with 80% solids removal when it was coupled with coagulant without pH alteration. However, pH adjustment was required for okra bio-flocculant. In conclusion, highly efficient okra and yam bio-flocculants were successfully extracted and their applicability to wastewater treatment was proven.

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14

Anoliefo, Edward, Jane Chah, and Oliver Abbah. "Consumers’ Perception of Dried Onion and Okra Using Load Adaptive Drying Technology in Nsukka Urban, Nigeria." Journal of Agricultural Extension 24, no. 3 (August 13, 2020): 125–37. http://dx.doi.org/10.4314/jae.v24i3.11.

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The study determined consumers’ perception of onions and okra dried with load adaptive drying technology (LADT). Random sampling technique was used to select equal number of adult male, adult female, young men and young women as respondents. Structured interview schedule was used to elicit data from the respondents, while, percentage, mean score and multiple linear regression were used to analyze the data. All the respondents had a favourable perception of Onions and Okra dried with LADT. Willingness to use was dependent on taste, aroma and texture in the case of Onions. For Okra, willingness to use was dependent on colour and texture. There was a general willingness to use the products dried with the load adaptive technology, it was, therefore, necessary for the Centre for Lion Gadgets and Technologies, University of Nigeria, Nsukka (CLGT) to collaborate with agricultural extension agencies to disseminate the product to farmers and processors for use. Keywords: photovoltaic, dryer, load adaptive, consumers, perception, okra, onion

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15

Kassem, Abd El-Wahab S., Abdulwahed M. Aboukarima, and Hamza A. Morghany. "DRYING CHARACTERISTICS OF OKRA PODS DURING DRYING PROCESS IN A HOME MICROWAVE OVEN." Misr Journal of Agricultural Engineering 29, no. 1 (January 1, 2012): 341–58. http://dx.doi.org/10.21608/mjae.2012.102610.

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16

Huang, Jiapeng, and Min Zhang. "Effect of three drying methods on the drying characteristics and quality of okra." Drying Technology 34, no. 8 (September 11, 2015): 900–911. http://dx.doi.org/10.1080/07373937.2015.1086367.

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17

Okunola, Abiodun, Timothy Adekanye, and Endurance Idahosa. "Energy and exergy analyses of okra drying process in a forced convection cabinet dryer." Research in Agricultural Engineering 67, No. 1 (March 31, 2021): 8–16. http://dx.doi.org/10.17221/48/2020-rae.

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A forced convection automatic cabinet dryer integrated with a data logger was designed and fabricated. The okra samples were dried in the dryer at drying temperatures of 50, 60, and 70 °C and at three different load densities of 200, 300, and 400 g at a continuous air velocity of 0.7 m·s<sup>–1</sup>. Energy and exergy analyses of the drying process were performed. The obtained results showed that the energy efficiency, energy utilisation, and utilisation ratio increased from 26.59 to 68.24%, 5.47 to 114.36 W, and 0.36 to 0.71 as the temperature increased to 70 °C, respectively. The inflow, outflow, and exergy losses were in the range of 7.02 to 26.14 W, 4.43 to 14.16 W, and 2.59 to 11.98 W, respectively, while exergy efficiency varied from 49.15 to 63.47%. The findings show that exergy efficiencies decrease with an increase in the drying temperature, but increase with a lower load rate. The index of sustainability varies from 2.14 to 2.77, the value increases as the load density decreases while it decreases with a temperature increment.

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18

Aamir, Muhammad, and Waraporn Boonsupthip. "Effect of microwave drying on quality kinetics of okra." Journal of Food Science and Technology 54, no. 5 (March 10, 2017): 1239–47. http://dx.doi.org/10.1007/s13197-017-2546-3.

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19

T. Torubeli, Salome, Raphael T. Samuel, and Rhoda H. Gumus. "Drying Characteristics and Kinetics of Okra at Different Thickness." International Journal of Chemical and Process Engineering Research 8, no. 1 (2021): 1–10. http://dx.doi.org/10.18488/journal.65.2021.81.1.10.

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20

Santos, Francislaine S. dos, Rossana M. F. de Figueirêdo, Alexandre J. de M. Queiroz, Thalis L. B. de Lima, and Inacia S. Moreira. "Effect of Dehydration Methods on Okra Chemical and Physical Composition." Journal of Agricultural Science 11, no. 5 (April 15, 2019): 236. http://dx.doi.org/10.5539/jas.v11n5p236.

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The agricultural processing industry is continually working to meet consumer demand for new products, diversifying the supply of non-perishable items ready for consumption, conveniently prepared to maintain the main characteristics of the raw material. The objective of this work was to dehydrate whole okra by lyophilization and convective drying at 50, 60, 70 and 80 °C and to evaluate the influence of drying processes on the chemical and physical quality of powdered products. The powders had acceptable contents of lipids, sugars, proteins, pectin, chlorophyll and carotenoids, high hygroscopicity and low solubility. Lyophilization produced powders with characteristics closer to those of the fresh raw material. Regarding the contents of ashes, pectin, lipids and chlorophyll b, the samples obtained by convective drying showed characteristics close and even superior to those of the lyophilized powder.

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21

Zaharuddin, Nurul Dhania, Mohamed Ibrahim Noordin, and Ali Kadivar. "The Use ofHibiscus esculentus(Okra) Gum in Sustaining the Release of Propranolol Hydrochloride in a Solid Oral Dosage Form." BioMed Research International 2014 (2014): 1–8. http://dx.doi.org/10.1155/2014/735891.

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The effectiveness of Okra gum in sustaining the release of propranolol hydrochloride in a tablet was studied. Okra gum was extracted from the pods ofHibiscus esculentususing acetone as a drying agent. Dried Okra gum was made into powder form and its physical and chemical characteristics such as solubility, pH, moisture content, viscosity, morphology study using SEM, infrared study using FTIR, crystallinity study using XRD, and thermal study using DSC and TGA were carried out. The powder was used in the preparation of tablet using granulation and compression methods. Propranolol hydrochloride was used as a model drug and the activity of Okra gum as a binder was compared by preparing tablets using a synthetic and a semisynthetic binder which are hydroxylmethylpropyl cellulose (HPMC) and sodium alginate, respectively. Evaluation of drug release kinetics that was attained from dissolution studies showed that Okra gum retarded the release up to 24 hours and exhibited the longest release as compared to HPMC and sodium alginate. The tensile and crushing strength of tablets was also evaluated by conducting hardness and friability tests. Okra gum was observed to produce tablets with the highest hardness value and lowest friability. Hence, Okra gum was testified as an effective adjuvant to produce favourable sustained release tablets with strong tensile and crushing strength.

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22

Santos, Francislaine Suelia dos, Rossana Maria Feitosa de Figueirêdo, Alexandre José de Melo Queiroz, Ana Raquel Carmo de Lima, and Thalis Leandro Bezerra de Lima. "The effect of temperature on the okra drying process: kinetic study and physical properties of powders." MAY 2021, no. 15(05):2021 (May 10, 2021): 649–60. http://dx.doi.org/10.21475/ajcs.21.15.05.p2919.

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This study aimed to evaluate the effect of drying temperature (50, 60, 70 and 80 °C) on okra dehydration by comparing its powder’s physical properties obtained from a sample produced by a lyophilization process. Ten drying models were adjusted to the experimental data of the drying kinetics. As a result, effective diffusivity and activation energy were determined in addition to thermodynamic parameters: entropy, enthalpy and Gibbs free energy. A physical characterization, as well as the pigments and colorimetry analyses of the aforementioned powders were made, by comparing them with samples produced by lyophilization. The powders were characterized for hygroscopicity, solubility, wettability, apparent and compacted density, fluidity and cohesiveness, pigments, colorimetric, morphological analysis (SEM) and X-ray diffraction. Midilli model was the one that best adjusted to the drying kinetic curves. There was a booster in the effective diffusion coefficient with the increase of temperature. Enthalpy and entropy were reduced with the increase of both drying temperature and Gibbs free energy. The powders presented high luminosity, and the lyophilized powder had higher pigments retention and greater solubility. All powders presented poor fluidity and intermediate cohesiveness, with amorphous, irregular and asymmetric particles. Thus, from the present study it was possible to evaluate the best drying method, the one that should be applied for the drying of okra, considering the costs involved, its quality and the final application of the product, meeting the specific needs of each consumer

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23

Li, Hongyan, Long Xie, Yue Ma, Min Zhang, Yuwei Zhao, and Xiaoyan Zhao. "Effects of drying methods on drying characteristics, physicochemical properties and antioxidant capacity of okra." LWT 101 (March 2019): 630–38. http://dx.doi.org/10.1016/j.lwt.2018.11.076.

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24

Adom, K. K., V. P. Dzogbefia, and W. O. Ellis. "Combined Effect of Drying Time and Slice Thickness on the Solar Drying of Okra." Journal of the Science of Food and Agriculture 73, no. 3 (March 1997): 315–20. http://dx.doi.org/10.1002/(sici)1097-0010(199703)73:3<315::aid-jsfa718>3.0.co;2-n.

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25

Ismail, Osman, Azmi Seyhun Kipcak, and Ibrahim Doymaz. "Drying of Okra by Different Drying Methods: Comparison of Drying time, Product Color Quality, Energy Consumption and Rehydration." ATHENS JOURNAL OF SCIENCES 6, no. 3 (August 28, 2019): 155–68. http://dx.doi.org/10.30958/ajs.6-3-1.

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26

Sunil, C. K., B. Kamalapreetha, J. Sharathchandra, K. S. Aravind, and Ashish Rawson. "Effect of ultrasound pre-treatment on microwave drying of okra." Journal of Applied Horticulture 19, no. 01 (April 15, 2017): 58–62. http://dx.doi.org/10.37855/jah.2017.v19i01.09.

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27

Ikem, Ikem Azorshubel, M. I. Ibeh, and Ukwenya John. "Estimating the efficiency of okra drying mixed-mode solar dryer." International Journal of Engineering Research 6, no. 5 (2017): 250. http://dx.doi.org/10.5958/2319-6890.2017.00013.7.

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28

Dadalı, Gökçe, Dilek Kılıç Apar, and Belma Özbek. "Estimation of Effective Moisture Diffusivity of Okra for Microwave Drying." Drying Technology 25, no. 9 (September 5, 2007): 1445–50. http://dx.doi.org/10.1080/07373930701536767.

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29

GÖGUS, FAHRETTIN, and MEDENI MASKAN. "WATER ADSORPTION AND DRYING CHARACTERISTICS OF OKRA Hibiscus Esculentus L." Drying Technology 17, no. 4-5 (April 1999): 883–94. http://dx.doi.org/10.1080/07373939908917576.

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30

Rabat, Nurul Ekmi, Shahrir Hashim, and Rohah A. Majid. "Effect of Oil Palm Empty Fruit Bunch-Grafted-Poly(Acrylic Acid-co-Acrylamide) Hydrogel Preparations on Plant Growth Performance." Key Engineering Materials 594-595 (December 2013): 236–39. http://dx.doi.org/10.4028/www.scientific.net/kem.594-595.236.

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Two series of oil palm empty fruit bunch-grafted-poly (acrylic acid-co-acrylamide) [OPEFB-g-P(AA-co-AA slow release fertilizer hydrogels (SRFHs) were prepared via two different techniques namely double dryings of hydrogel (T1) and in situ intercalated urea (T2). Fourier Transform Infrared (FTIR) spectroscopy spectra showed-OH of OPEFB successfully grafted within P(AA-co-AAm) in T1 and T2. Water retention test of red okra plant (abelmoschus escule) and plant growth of rose balsam plant (impatiens balsamina) had showed that no biuret production has occurred in T2 and is more convenient in term of economic production as it requires only one drying process.

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31

Baeghbali, Vahid, Michael Ngadi, and Mehrdad Niakousari. "Effects of ultrasound and infrared assisted conductive hydro-drying, freeze-drying and oven drying on physicochemical properties of okra slices." Innovative Food Science & Emerging Technologies 63 (July 2020): 102313. http://dx.doi.org/10.1016/j.ifset.2020.102313.

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32

Keshek, M. H., A. T. Taha, and M. M. Sobhy. "EFFECT OF DIFFERENT DRYING METHODS ON SOME PROPERTIES OF DRIED OKRA." Misr Journal of Agricultural Engineering 34, no. 4 (October 1, 2017): 2163–80. http://dx.doi.org/10.21608/mjae.2017.96538.

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33

Adom, K. K., V. P. Dzogbefia, W. O. Ellis, and B. K. Simpson. "Solar drying of okra—effects of selected package materials on storage stability." Food Research International 29, no. 7 (October 1996): 589–93. http://dx.doi.org/10.1016/s0963-9969(96)00076-2.

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34

Honoré, Ouoba Kondia, Zougmore Francois, and Desmorieux Hélène. "Effect of Farm Product Intrinsic Properties on Convective Drying: Case of Okra." American Journal of Plant Sciences 10, no. 01 (2019): 101–10. http://dx.doi.org/10.4236/ajps.2019.101009.

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35

Rindiani, R., H. Warsito, and N. Maria Rosiana. "The effect of blanching and drying temperature upon proximate composition of okra flour." IOP Conference Series: Earth and Environmental Science 207 (December 6, 2018): 012045. http://dx.doi.org/10.1088/1755-1315/207/1/012045.

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36

Dadali, Gökçe, and Belma Özbek. "Kinetic thermal degradation of vitamin C during microwave drying of okra and spinach." International Journal of Food Sciences and Nutrition 60, no. 1 (January 2009): 21–31. http://dx.doi.org/10.1080/09637480701568038.

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37

Tüfekçi, Senem, and Sami Gökhan Özkal. "Enhancement of drying and rehydration characteristics of okra by ultrasound pre-treatment application." Heat and Mass Transfer 53, no. 7 (February 1, 2017): 2279–86. http://dx.doi.org/10.1007/s00231-017-1983-x.

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38

Jiang, Ning, Chunquan Liu, Dajing Li, Zhongyuan Zhang, Chunju Liu, Di Wang, Liying Niu, and Min Zhang. "Evaluation of freeze drying combined with microwave vacuum drying for functional okra snacks: Antioxidant properties, sensory quality, and energy consumption." LWT - Food Science and Technology 82 (September 2017): 216–26. http://dx.doi.org/10.1016/j.lwt.2017.04.015.

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39

Kumar, Deepak, Suresh Prasad, and Ganti S. Murthy. "Optimization of microwave-assisted hot air drying conditions of okra using response surface methodology." Journal of Food Science and Technology 51, no. 2 (August 12, 2011): 221–32. http://dx.doi.org/10.1007/s13197-011-0487-9.

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40

Na Abou Mamouda, Moussa. "Drying Kinetics of Tomato, Okra, Potato and Mango in a Forced-Convective Solar Tunnel Dryer." International Journal of Sustainable and Green Energy 8, no. 2 (2019): 34. http://dx.doi.org/10.11648/j.ijrse.20190802.12.

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41

Hussein, J., J. Ilesanmi, K. Filli, and M. Sanusi. "Effects of Drying Methods on the Chemical Properties of Okra (Abelmoschus esculentus L. Moench) Slices." Current Journal of Applied Science and Technology 26, no. 6 (April 14, 2018): 1–10. http://dx.doi.org/10.9734/cjast/2018/38796.

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42

Okoroigwe, Edmund C., Evidence C. Ndu, and Florence C. Okoroigwe. "Comparative evaluation of the performance of an improved solar-biomass hybrid dryer." Journal of Energy in Southern Africa 26, no. 4 (April 5, 2017): 38. http://dx.doi.org/10.17159/2413-3051/2016/v26i4a2092.

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A solar biomass hybrid dryer intially designed with a front pass flat plate solar air heater and a biomass heating stove was redesigned, reconstructed in order to minimize the excessive convective heat losses and its performance re-evaluated. Due to poor design and contruction of the biomass heating and solar collector sections, the efficiency of the initial design was low. It is believed that the drying efficiency of the dryer could be enhanced if a back pass solar collector and a biomass heating stove incorporated with a gas to gas heat exchanger to ensure that the hot air reaching the samples is clean, smokeless and ash free, substitute for the original solar collector and biomass unit respectively in the improved version. The system’s drying performance was tested on both no load and full capacity load under different meteorological conditions within Nsukka (Lat. 7oN) for two weeks. The testing results showed that the incorporation of a new back pass solar collector and the heat exchanger enhanced the trays temperatures on no load test. Similarly, the efficiency of the dryer based on solar, biomass and solar-biomass heating in drying of fresh okra, fresh groundnut and fresh cassava chips increased from 5.19 – 16.04%, 0.23 – 3.34% and 1.636 – 8.96% respectively over the initial construction. This shows that the dryer can help improve the post-harvest processing and storage quality of farm produce by drying if further optimized.

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Hassan, Mona M. A. "SOLAR DRYER PERFORMANCE STUDY OF SOME CROPS (MINT, OKRA AND GRAPES) I - ASSESSING THE DRYING RATES." Misr Journal of Agricultural Engineering 32, no. 1 (January 1, 2015): 205–22. http://dx.doi.org/10.21608/mjae.2015.98705.

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Demir, I., and S. Ermis. "Improvement of okra seed germination by drying within the fruit during development and after-ripening treatment." Acta Agriculturae Scandinavica, Section B - Soil & Plant Science 54, no. 1 (January 2004): 38–41. http://dx.doi.org/10.1080/09064710310022005.

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Pendre, N. K., Prabhat K. Nema, Harsh P. Sharma, S. S. Rathore, and S. S. Kushwah. "Effect of drying temperature and slice size on quality of dried okra (Abelmoschus esculentus (L.) Moench)." Journal of Food Science and Technology 49, no. 3 (June 10, 2011): 378–81. http://dx.doi.org/10.1007/s13197-011-0427-8.

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Mukesh Kumar, Nitish Kumar, Arun Kumar Prabhash Kumar Singh, and Vijay Kumar Singh. "Effect of Harvesting Stage and Drying Method on Seed Quality of Okra [Abelmoschus esculentus(L) Moench]." International Journal of Current Microbiology and Applied Sciences 10, no. 2 (February 10, 2021): 653–61. http://dx.doi.org/10.20546/ijcmas.2021.1002.079.

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Wang, Hua, Qing-Sheng Zhao, Xiao-Dong Wang, Zhong-dong Hong, and Bing Zhao. "Pretreatment of ultrasound combined vacuum enhances the convective drying efficiency and physicochemical properties of okra (Abelmoschus esculentus)." LWT 112 (September 2019): 108201. http://dx.doi.org/10.1016/j.lwt.2019.05.099.

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Yuan, Qin, Yuan He, Pan-Yin Xiang, Yue-Jia Huang, Zheng-Wen Cao, Si-Wei Shen, Li Zhao, Qing Zhang, Wen Qin, and Ding-Tao Wu. "Influences of different drying methods on the structural characteristics and multiple bioactivities of polysaccharides from okra (Abelmoschus esculentus)." International Journal of Biological Macromolecules 147 (March 2020): 1053–63. http://dx.doi.org/10.1016/j.ijbiomac.2019.10.073.

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Okaiyeto, S. A., Ogijo S. I., Y. A. Unguwanrimi, B. J. Jonga, and A. M. Sada. "A Review of Dried Fruits and Vegetables Consumed In Northern Nigeria." International Journal of Scientific Research and Management 8, no. 03 (March 14, 2020): 66–72. http://dx.doi.org/10.18535/ijsrm/v8i03.ft01.

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Fresh fruits and vegetables are important foods both from economic and nutritional point of view. Fruits and vegetable of all types are valuable part of our diet, however, many vegetables are highly seasonal in nature, they are available in abundance at a particular season and sometimes result in market glut, while at off-season they become very scarce and expensive. Large quantities of these vegetables are lost during or shortly after harvest due to their perishable nature. Drying of vegetables as a means of reducing post-harvest losses and improve storability has been practiced for many centuries. As compared to fresh vegetables which can be kept for few days, dry products can be stored for months or even years without substantial loss of nutrients. This paper reviews some commonly dried fruits and vegetables consumed in northern Nigeria, which includes; Tomato, Okra, Baobab leaves, Sweet potato, Cassava, Moringa, Sorrel and Jute. A comprehensive review of preservation methods, price variation with season, storage and duration of these fruits and vegetables is presented and recommendations are made for further studies. Fresh fruits and vegetables are important foods both from economic and nutritional point of view. Fruits and vegetable of all types are valuable part of our diet, however, many vegetables are highly seasonal in nature, they are available in abundance at a particular season and sometimes result in market glut, while at off-season they become very scarce and expensive. Large quantities of these vegetables are lost during or shortly after harvest due to their perishable nature. Drying of vegetables as a means of reducing post-harvest losses and improve storability has been practiced for many centuries. As compared to fresh vegetables which can be kept for few days, dry products can be stored for months or even years without substantial loss of nutrients. This paper reviews some commonly dried fruits and vegetables consumed in northern Nigeria, which includes; Tomato, Okra, Baobab leaves, Sweet potato, Cassava, Moringa, Sorrel and Jute. A comprehensive review of preservation methods, price variation with season, storage and duration of these fruits and vegetables is presented and recommendations are made for further studies.

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Tumpa, FH, A. Sultana, MZ Alam, and MAR Khokon. "Bio-stimulation by seed priming with Bacillus subtilis for suppressing seed-borne fungal pathogens of vegetables in Bangladesh." Journal of the Bangladesh Agricultural University 14, no. 2 (May 29, 2017): 177–84. http://dx.doi.org/10.3329/jbau.v14i2.32692.

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Aqueous formulation of rhizopheric beneficial bacteria viz. Bacillus subtilis, an exotic strain collected from Russia was assayed for its performance to suppress the growth of various seed-borne fungi of vegetable. The performance of the bio-agent was appraised based on growth suppression by dual culture method and reduction of seed-borne fungi in the bio-agent treated seeds. Ten seed samples comprise of summer and winter vegetables were examined collected from different local farmers. A total of fourteen fungal species belongs to twelve genera viz. Fusarium moniliforme, Botrytis cinerea, Aspergillus flavus, F. oxysporum, Botryodiplodia theobromae, Macrophomina phaseolina, A.niger, Cercospora sp., Phoma exigua, Rhizopus sp., Colletotrichum sp., Phytophthora sp., Penicillium sp., and Curvularia sp. were recorded from different untreated seeds. Vegetables seeds were treated in a concentration (10-3) of aqueous formulation of B. subtilis for two hours followed by air drying for 30 minutes. In general, the incidences of all fungal species of all kinds of vegetables seeds were reduced. But, selectively the best performances were observed in tomato, brinjal, cucumber, wax gourd and okra where most of the fungal species were completely suppressed by seed treatment with Bacillus subtilis. The growth of seed-borne fungi was inhibited highest in wax gourd (100%). The growth inhibition was also at satisfactory level in cucumber (95%), tomato (95%), brinjal (92%) and okra (86%) seeds. The findings of this research indicate the possibility of utilizing B. subtilis as seed treating agents instead of chemical fungicides to control seed-borne diseases of vegetables.J. Bangladesh Agril. Univ. 14(2): 177-184, December 2016

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