Drying characteristics and product quality of okra

Effects of size (whole and sliced), pre-treatment (blanching in water and 0 .5% NaCl solution at 95 degrees C) and temperature of drying air (40, 55 an d 70 degrees C) on the drying characteristics and quality of okra were stud ied. Estimation of the drying rate established that the drying of okra take s place under the falling rate period. Page's model was found to adequately describe the drying behavior of okra over a wide range of drying condition s used in the study. The coefficients of Page's model were correlated with air temperature and it was found that the dependence of the rate constant o n the drying air temperature can be described using the Arrhenius law. The quality of the dried product was found to be best when okra was sliced and blanched at 95 degrees C in 0.5% NaCl solution for 5 min and then dried at 55 degrees C.