Abstract
Drying is an essential process that is used in preserving okro sample. This study investigates the modelling of dried okro slice using different drying methods. Freshly harvested okro fruits were cut transversely into slices (0.5, 1.5 and 2.0 cm) and dried using three different drying methods; sun, solar and oven at 40, 45 and 50 ºC. Drying of okro occurred in the falling rate period. Newton, Pabis, and Page and Henderson models were used to describe the drying of okro. An appropriate model was selected based on highest R2, least values of X2, Root Mean Square Error (RMSE) and Mean Biased Error (MBE). Page model described the drying behaviour of okro slice 0.5 cm satisfactorily having the highest R2 of 0.999 and lowest value of X2 (0.152 x10-8), RMSE (4.5 x10-6) and that of MBE (-3.089 x10-4).
Highlights
Okro (Abelmoschus esculentus L.) is an important vegetable crop that is grown in tropical and subtropical regions
Several works conducted on the effect of drying condition on the modeling of fruits and vegetables have been published (Tunde-Akintunde et al, 2005; Tunde-Akintunde and Ajala, 2010; TaheriGarav and Alireza, 2015) the drying process and mathematical model of okro fruit using temperature of [40, 50] and 60 °C have been investigated by Famurewa and Olumofin (2015) in which Modified Page model was reported to be the best model, no study have been done and reported on slice thickness of 0.5, 1.0 and 2.0 cm thickness and comparison of three different drying methods: sun, solar and oven (40, 45 and 50 °C)
Evaluation of The Drying Model of Okro Sample The models considered in this study were Newton, Page, and Henderson and Pabis models while the statistical parameters used for the comparison of the models were R2, χ2, root mean square error (RMSE) and mean bias error (MBE)
Summary
Okro (Abelmoschus esculentus L.) is an important vegetable crop that is grown in tropical and subtropical regions. Drying is one of the methods that can be used to reduce the moisture content present in okro to a level where microbial growth will be inhibited. Several works conducted on the effect of drying condition on the modeling of fruits and vegetables have been published (Tunde-Akintunde et al, 2005; Tunde-Akintunde and Ajala, 2010; TaheriGarav and Alireza, 2015) the drying process and mathematical model of okro fruit using temperature of [40, 50] and 60 °C have been investigated by Famurewa and Olumofin (2015) in which Modified Page model was reported to be the best model, no study have been done and reported on slice thickness of 0.5, 1.0 and 2.0 cm thickness and comparison of three different drying methods: sun, solar and oven (40, 45 and 50 °C). This study was conducted to provide a comprehensive knowledge on the model that can satisfactorily describe okra drying data at different slices and different drying methods from three mathematical models (Newton, Page, and Henderson and Pabis)
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
