k’
Ascorbic acid content
(mg/100 g dry matter)
Moisture content after rehydration
(d.b. decimal)
Fresh sample
-
673.4 ± 7.14
10.14 ± 0.05
40°C
0.145 ± 0.004 h
-1
248.2 ± 5.17
6.18 ± 0.10
50°C
0.227 ± 0.031 h
-1
263.6 ± 6.20
6.61 ± 0.19
60°C
0.40 ± 0.014 h
-1
345.5 ± 8.44
6.92 ± 0.07
70°C
0.345 ± 0.011 h
-1
325.8 ± 7.14
6.36 ± 0.10
500 W
0.40 ± 0.014 min
-1
281.5 ± 8.15
6.62 ± 0.10
600 W
0.40 ± 0.028 min
-1
313.7 ± 9.28
6.90 ± 0.12
800 W
0.46 ± 0.014 min
-1
381.8 ± 8.08
7.75 ± 0.11
Values’ mean calculation ± SD
Table 2:
Coefficient of the decomposition rate of ascorbic acid (k’), ascorbic acid content before and after drying, and moisture content of okra after rehydration.
