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Effects Of Temperature And Time On The Moisture Content Colour And Texture Of Okra
Abstract
The effects of drying temperature and time on okra (Hibiscus esculentis) was investigated. The moisture content, colour and texture of the okra were estimated. A model was developed to meet the required safe storage
moisture content, using data drawn from 22 factorial conducted in triplicates. The colour and texture parameters were statistically evaluated using chi-square. The results showed that a temperature of 650c 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 deference in colour and no significant differences in the texture of freshokra samples and dried samples.
moisture content, using data drawn from 22 factorial conducted in triplicates. The colour and texture parameters were statistically evaluated using chi-square. The results showed that a temperature of 650c 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 deference in colour and no significant differences in the texture of freshokra samples and dried samples.
