Okras (Abelmoschus Esculentus L. Moench) Drying Behaviour After Undergoing Blanching or Combined Dewatering-Impregnation-Soaking Process (DISP)/Blanching

Jiokap Nono Yvette; Aseaku Jude Nkengbeza; Desmorieux Helene; Degraeve Pascal; Kamga Richard

doi:doi:10.11648/j.ijsts.20150305.14

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Okras (Abelmoschus Esculentus L. Moench) Drying Behaviour After Undergoing Blanching or Combined Dewatering-Impregnation-Soaking Process (DISP)/Blanching

Jiokap Nono Yvette, Aseaku Jude Nkengbeza, Desmorieux Helene, Degraeve Pascal, Kamga Richard

Published in International Journal of Science, Technology and Society (Volume 3, Issue 5)

Received: 3 August 2015 Accepted: 19 August 2015 Published: 29 August 2015

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Abstract

Traditional (solar) drying of okra fruits (Abelmoschus esculentus L. Moench) often gives products of poor storage quality, short shelf life and unpleasant sight. This study assesses the suitability of a dewatering-impregnation-soaking process (DISP) and blanching prior to drying as a means of improving the stability and the appearance of the dried okras. The DISP/Blanching pre-treatment involved immersing whole okra fruits for 12 hrs in a warm concentrated osmotic solution (made of NaCl, ascorbic acid, citric acid and ”kanwa”) that was progressively cooled from 85°C to room temperature (~ 24°C), before drying at 40°C. Compared to simple blanching, the DISP/Blanching pre-treatment yielded dry products that were better appreciated both to the touch and to the sight. The combined DISP/Blanching and drying process gave averages of (78.1 ± 3.6) % weight reduction, (9.1 ± 0.5) % solute gain and (87.2 ± 4.0) % water loss. The total water loss was due at 35.6 % to the DISP/blanching pre-treatment and at 64.4 % to the further drying process. The results obtained here demonstrate the possibility of improving the storage quality of dried okra through the combined DISP/Blanching pre-treatment, reducing post-harvest losses and improving the market quality of dry products. This treatment could be applied industrially to enhance the presentation of tropical vegetables in international markets.

Published in	International Journal of Science, Technology and Society (Volume 3, Issue 5)
DOI	10.11648/j.ijsts.20150305.14
Page(s)	243-253
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2015. Published by Science Publishing Group

Keywords

Okra, Dewatering-Impregnation-Soaking Process (DISP), Blanching, Air Drying, Kinetics, Quality

References

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APA Style

Jiokap Nono Yvette, Aseaku Jude Nkengbeza, Desmorieux Helene, Degraeve Pascal, Kamga Richard. (2015). Okras (Abelmoschus Esculentus L. Moench) Drying Behaviour After Undergoing Blanching or Combined Dewatering-Impregnation-Soaking Process (DISP)/Blanching. International Journal of Science, Technology and Society, 3(5), 243-253. https://doi.org/10.11648/j.ijsts.20150305.14

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ACS Style

Jiokap Nono Yvette; Aseaku Jude Nkengbeza; Desmorieux Helene; Degraeve Pascal; Kamga Richard. Okras (Abelmoschus Esculentus L. Moench) Drying Behaviour After Undergoing Blanching or Combined Dewatering-Impregnation-Soaking Process (DISP)/Blanching. Int. J. Sci. Technol. Soc. 2015, 3(5), 243-253. doi: 10.11648/j.ijsts.20150305.14

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AMA Style

Jiokap Nono Yvette, Aseaku Jude Nkengbeza, Desmorieux Helene, Degraeve Pascal, Kamga Richard. Okras (Abelmoschus Esculentus L. Moench) Drying Behaviour After Undergoing Blanching or Combined Dewatering-Impregnation-Soaking Process (DISP)/Blanching. Int J Sci Technol Soc. 2015;3(5):243-253. doi: 10.11648/j.ijsts.20150305.14

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@article{10.11648/j.ijsts.20150305.14,
  author = {Jiokap Nono Yvette and Aseaku Jude Nkengbeza and Desmorieux Helene and Degraeve Pascal and Kamga Richard},
  title = {Okras (Abelmoschus Esculentus L. Moench) Drying Behaviour After Undergoing Blanching or Combined Dewatering-Impregnation-Soaking Process (DISP)/Blanching},
  journal = {International Journal of Science, Technology and Society},
  volume = {3},
  number = {5},
  pages = {243-253},
  doi = {10.11648/j.ijsts.20150305.14},
  url = {https://doi.org/10.11648/j.ijsts.20150305.14},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijsts.20150305.14},
  abstract = {Traditional (solar) drying of okra fruits (Abelmoschus esculentus L. Moench) often gives products of poor storage quality, short shelf life and unpleasant sight. This study assesses the suitability of a dewatering-impregnation-soaking process (DISP) and blanching prior to drying as a means of improving the stability and the appearance of the dried okras. The DISP/Blanching pre-treatment involved immersing whole okra fruits for 12 hrs in a warm concentrated osmotic solution (made of NaCl, ascorbic acid, citric acid and ”kanwa”) that was progressively cooled from 85°C to room temperature (~ 24°C), before drying at 40°C. Compared to simple blanching, the DISP/Blanching pre-treatment yielded dry products that were better appreciated both to the touch and to the sight. The combined DISP/Blanching and drying process gave averages of (78.1 ± 3.6) % weight reduction, (9.1 ± 0.5) % solute gain and (87.2 ± 4.0) % water loss. The total water loss was due at 35.6 % to the DISP/blanching pre-treatment and at 64.4 % to the further drying process. The results obtained here demonstrate the possibility of improving the storage quality of dried okra through the combined DISP/Blanching pre-treatment, reducing post-harvest losses and improving the market quality of dry products. This treatment could be applied industrially to enhance the presentation of tropical vegetables in international markets.},
 year = {2015}
}

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TY  - JOUR
T1  - Okras (Abelmoschus Esculentus L. Moench) Drying Behaviour After Undergoing Blanching or Combined Dewatering-Impregnation-Soaking Process (DISP)/Blanching
AU  - Jiokap Nono Yvette
AU  - Aseaku Jude Nkengbeza
AU  - Desmorieux Helene
AU  - Degraeve Pascal
AU  - Kamga Richard
Y1  - 2015/08/29
PY  - 2015
N1  - https://doi.org/10.11648/j.ijsts.20150305.14
DO  - 10.11648/j.ijsts.20150305.14
T2  - International Journal of Science, Technology and Society
JF  - International Journal of Science, Technology and Society
JO  - International Journal of Science, Technology and Society
SP  - 243
EP  - 253
PB  - Science Publishing Group
SN  - 2330-7420
UR  - https://doi.org/10.11648/j.ijsts.20150305.14
AB  - Traditional (solar) drying of okra fruits (Abelmoschus esculentus L. Moench) often gives products of poor storage quality, short shelf life and unpleasant sight. This study assesses the suitability of a dewatering-impregnation-soaking process (DISP) and blanching prior to drying as a means of improving the stability and the appearance of the dried okras. The DISP/Blanching pre-treatment involved immersing whole okra fruits for 12 hrs in a warm concentrated osmotic solution (made of NaCl, ascorbic acid, citric acid and ”kanwa”) that was progressively cooled from 85°C to room temperature (~ 24°C), before drying at 40°C. Compared to simple blanching, the DISP/Blanching pre-treatment yielded dry products that were better appreciated both to the touch and to the sight. The combined DISP/Blanching and drying process gave averages of (78.1 ± 3.6) % weight reduction, (9.1 ± 0.5) % solute gain and (87.2 ± 4.0) % water loss. The total water loss was due at 35.6 % to the DISP/blanching pre-treatment and at 64.4 % to the further drying process. The results obtained here demonstrate the possibility of improving the storage quality of dried okra through the combined DISP/Blanching pre-treatment, reducing post-harvest losses and improving the market quality of dry products. This treatment could be applied industrially to enhance the presentation of tropical vegetables in international markets.
VL  - 3
IS  - 5
ER  -

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Author Information

Jiokap Nono Yvette

University Institute of Technology (IUT) of the University of Ngaoundere, Department of Chemical Engineering and Environment, Ngaoundere, Cameroon
Aseaku Jude Nkengbeza

University Institute of Technology (IUT) of the University of Ngaoundere, Department of Chemical Engineering and Environment, Ngaoundere, Cameroon
Desmorieux Helene

Process Engineering and Automatic Laboratory of University Claude Bernard – Lyon, Villeurbanne Cedex, France
Degraeve Pascal

Food Processing Research Laboratory of Claude Bernard – Lyon 1 University, University Institute of Technology A Lyon 1 – Biological Process Department, Technopole Alimentec – Rue Henri de Boissieu, Bourgen Bresse Cedex, France
Kamga Richard

National Advanced School of Agro-Industrial Sciences (ENSAI) of the University of Ngaoundere, Department of Applied Chemistry, Ngaoundere, Cameroon

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Plain Text BibTeX RIS

APA Style

Jiokap Nono Yvette, Aseaku Jude Nkengbeza, Desmorieux Helene, Degraeve Pascal, Kamga Richard. (2015). Okras (Abelmoschus Esculentus L. Moench) Drying Behaviour After Undergoing Blanching or Combined Dewatering-Impregnation-Soaking Process (DISP)/Blanching. International Journal of Science, Technology and Society, 3(5), 243-253. https://doi.org/10.11648/j.ijsts.20150305.14

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ACS Style

Jiokap Nono Yvette; Aseaku Jude Nkengbeza; Desmorieux Helene; Degraeve Pascal; Kamga Richard. Okras (Abelmoschus Esculentus L. Moench) Drying Behaviour After Undergoing Blanching or Combined Dewatering-Impregnation-Soaking Process (DISP)/Blanching. Int. J. Sci. Technol. Soc. 2015, 3(5), 243-253. doi: 10.11648/j.ijsts.20150305.14

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AMA Style

Jiokap Nono Yvette, Aseaku Jude Nkengbeza, Desmorieux Helene, Degraeve Pascal, Kamga Richard. Okras (Abelmoschus Esculentus L. Moench) Drying Behaviour After Undergoing Blanching or Combined Dewatering-Impregnation-Soaking Process (DISP)/Blanching. Int J Sci Technol Soc. 2015;3(5):243-253. doi: 10.11648/j.ijsts.20150305.14

Copy | Download

@article{10.11648/j.ijsts.20150305.14,
  author = {Jiokap Nono Yvette and Aseaku Jude Nkengbeza and Desmorieux Helene and Degraeve Pascal and Kamga Richard},
  title = {Okras (Abelmoschus Esculentus L. Moench) Drying Behaviour After Undergoing Blanching or Combined Dewatering-Impregnation-Soaking Process (DISP)/Blanching},
  journal = {International Journal of Science, Technology and Society},
  volume = {3},
  number = {5},
  pages = {243-253},
  doi = {10.11648/j.ijsts.20150305.14},
  url = {https://doi.org/10.11648/j.ijsts.20150305.14},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijsts.20150305.14},
  abstract = {Traditional (solar) drying of okra fruits (Abelmoschus esculentus L. Moench) often gives products of poor storage quality, short shelf life and unpleasant sight. This study assesses the suitability of a dewatering-impregnation-soaking process (DISP) and blanching prior to drying as a means of improving the stability and the appearance of the dried okras. The DISP/Blanching pre-treatment involved immersing whole okra fruits for 12 hrs in a warm concentrated osmotic solution (made of NaCl, ascorbic acid, citric acid and ”kanwa”) that was progressively cooled from 85°C to room temperature (~ 24°C), before drying at 40°C. Compared to simple blanching, the DISP/Blanching pre-treatment yielded dry products that were better appreciated both to the touch and to the sight. The combined DISP/Blanching and drying process gave averages of (78.1 ± 3.6) % weight reduction, (9.1 ± 0.5) % solute gain and (87.2 ± 4.0) % water loss. The total water loss was due at 35.6 % to the DISP/blanching pre-treatment and at 64.4 % to the further drying process. The results obtained here demonstrate the possibility of improving the storage quality of dried okra through the combined DISP/Blanching pre-treatment, reducing post-harvest losses and improving the market quality of dry products. This treatment could be applied industrially to enhance the presentation of tropical vegetables in international markets.},
 year = {2015}
}

Copy | Download

TY  - JOUR
T1  - Okras (Abelmoschus Esculentus L. Moench) Drying Behaviour After Undergoing Blanching or Combined Dewatering-Impregnation-Soaking Process (DISP)/Blanching
AU  - Jiokap Nono Yvette
AU  - Aseaku Jude Nkengbeza
AU  - Desmorieux Helene
AU  - Degraeve Pascal
AU  - Kamga Richard
Y1  - 2015/08/29
PY  - 2015
N1  - https://doi.org/10.11648/j.ijsts.20150305.14
DO  - 10.11648/j.ijsts.20150305.14
T2  - International Journal of Science, Technology and Society
JF  - International Journal of Science, Technology and Society
JO  - International Journal of Science, Technology and Society
SP  - 243
EP  - 253
PB  - Science Publishing Group
SN  - 2330-7420
UR  - https://doi.org/10.11648/j.ijsts.20150305.14
AB  - Traditional (solar) drying of okra fruits (Abelmoschus esculentus L. Moench) often gives products of poor storage quality, short shelf life and unpleasant sight. This study assesses the suitability of a dewatering-impregnation-soaking process (DISP) and blanching prior to drying as a means of improving the stability and the appearance of the dried okras. The DISP/Blanching pre-treatment involved immersing whole okra fruits for 12 hrs in a warm concentrated osmotic solution (made of NaCl, ascorbic acid, citric acid and ”kanwa”) that was progressively cooled from 85°C to room temperature (~ 24°C), before drying at 40°C. Compared to simple blanching, the DISP/Blanching pre-treatment yielded dry products that were better appreciated both to the touch and to the sight. The combined DISP/Blanching and drying process gave averages of (78.1 ± 3.6) % weight reduction, (9.1 ± 0.5) % solute gain and (87.2 ± 4.0) % water loss. The total water loss was due at 35.6 % to the DISP/blanching pre-treatment and at 64.4 % to the further drying process. The results obtained here demonstrate the possibility of improving the storage quality of dried okra through the combined DISP/Blanching pre-treatment, reducing post-harvest losses and improving the market quality of dry products. This treatment could be applied industrially to enhance the presentation of tropical vegetables in international markets.
VL  - 3
IS  - 5
ER  -

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