alexa Impact of Microwave Drying on the Quality Attributes of Okra Fruit
ISSN: 2157-7110

Journal of Food Processing & Technology
Open Access

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Research Article

Impact of Microwave Drying on the Quality Attributes of Okra Fruit

1Graduate School of Horticulture, Chiba University, 648 Matsudo, Matsudo, Chiba 271-8510, Japan

2Faculty of Agriculture, Iwate University, 3-18-8 Ueda, Morioka, Iwate, 020-8550, Japan

3Faculty of Bioindustry, Tokyo University of Agriculture, 196 Yasaka, Abashiri, Hokkaido, 099-2493, Japan

*Corresponding Author:
Akio Tagawaa
Graduate School of Horticulture
Chiba University, 648 Matsudo
Matsudo, Chiba 271-8510, Japan
Tel: 81-47-308-8847
Fax: 81-47-308-8847
E-mail: [email protected]

Received date: July 02, 2012; Accepted date: September 06, 2012; Published date: September 14, 2012

Citation: Mana LV, Orikasab T, Muramatsuc Y, Tagawaa A (2012) Impact of Microwave Drying on the Quality Attributes of Okra Fruit. J Food Process Technol 3:186. doi:10.4172/2157-7110.1000186

Copyright: © 2012 Mana LV, 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.

Abstract

The impact of microwave drying on quality attributes of dried okra was investigated at three levels of power between 500 and 800 W during microwave drying and was compared with that of hot air drying at four temperatures ranging from 40 to 70°C. The drying characteristics, the decreasing rate of the ascorbic acid and the total color change of okra during microwave and hot air drying were examined. An exponential model was suitable to describe the microwave and the hot air drying characteristics of okra. The drying constant k1 ranged from 0.27 to 0.36 min-1 for microwave drying and from 0.15 to 0.49 h-1 for the hot air drying. The ascorbic acid content during microwave and hot air drying was measured and then a first-order reaction equation was used to calculate the decomposition rate of the ascorbic acid. Values of the coefficient of decomposition rate ranged from 0.40 to 0.46 min-1 for microwave drying. Using the change on standing in the total color difference during microwave and hot air drying, the extent of browning, B and the coefficient of browning rate k2 were estimated. In addition, the rehydration rate of the sample which was dried with the seven conditions in this test was highest at 800 W for the microwave drying. Therefore, it was confirmed that the microwave drying at 800 W was most suitable for okra drying within this test.

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