Effects of Oven-Drying on the Viscosity of Okra(Abelmoschus Esculentus)BurubaiW1* and Amber B2
- *Corresponding Author:
- Burubai W
Department of Agricultural& Environmental Engineering
Faculty of Engineering, Niger Delta University
P.M.B 071 Wilberforce Island
Yenagoa, Bayelsa State, Nigeria
Email: [email protected]
Received date: September 12, 2013; Accepted date: December 10, 2013; Published date: December 30, 2013
Citation: Burubai W, Amber B (2013) Effects of Oven-Drying on the Viscosity of Okra (Abelmoschus Esculentus). J Food Process Technol 4:287. doi:10.4172/2157-7110.1000287
Copyright: © 2013 Burubai W, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
The effects of drying on the viscosity of Okra (Abelmoschus esculentus) fruit were evaluated, using a falling ball viscometer. Results show that, at 95% confidence level, drying had a significant influence on viscosity, density and Reynolds number of Okra suspension. Viscosity values obtained ranged from 0.34cP to 0.972cP for dried Okra as against 0.676cP to 2.84cP for the fresh Okra at corresponding mixing concentrations of 100g to 400g respectively. This implies that, glycan, which is responsible for the viscosity of Okra reduces in quality as Okra is dried. Therefore, the hypothesis that okra suspension either fresh or dried would obey stokes law was verified.