Abstract
In order to seek the further processing technology of Okra after large scale planting, the drying process was researched by using the GZ-1 hot air convection drying apparatus. The specific energy consumption factor was presented from the formula of energy consumption, as an evaluation factor of energy consumption. The effects of different drying air temperature, wind speed and the layer number of laying on drying rate were tested. The drying rate, energy consumption, color and the change of polyphenols content were taken as the evaluation indexes. The optimum hot air drying conditions were temperature 80 ℃, double layer laying, wind speed 1.2 m/s at first, then reducing wind speed to 0.8 m/s when the wet basis moisture content is less than 53%. Under these conditions, the better color index, higher flavonoids and polyphenols content and higher energy efficiency were obtained.
Publication Date
10-28-2016
First Page
189
Last Page
193
DOI
10.13652/j.issn.1003-5788.2016.10.043
Recommended Citation
Jie, ZHU; Agen, HUANG; Zhenquan, YANG; Yinghua, ZHU; Tian, GAN; Bing, WU; and Xuehao, CHEN
(2016)
"Study on drying process by hot air for okra,"
Food and Machinery: Vol. 32:
Iss.
10, Article 42.
DOI: 10.13652/j.issn.1003-5788.2016.10.043
Available at:
https://www.ifoodmm.cn/journal/vol32/iss10/42
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