Effects of drying process parameters on the quality attributes of hot air dried okra and its statistical optimization

This study investigated and evaluated the linear or main and interactive effects of drying process conditions on the cabinet hot air drying and quality traits of dried okra slices using the method of response surface (RSM). Rotatable central composite design (RCCD) with four-factors-five-levels of R...

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Published inCogent engineering Vol. 9; no. 1
Main Authors Afolabi, Tinuade Jolaade, Aworanti, Oluwafunmilayo Abiola, Agarry, Samuel Enahoro, Agbede, Oluseye Omotoso, Ajuebor, Felix, Ogunleye, Oladipupo Olaosebikan, Ogunkunle, Oyetola, Laseinde, Opeyeolu Timothy
Format Journal Article
LanguageEnglish
Published Abingdon Cogent 31.12.2022
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Abstract This study investigated and evaluated the linear or main and interactive effects of drying process conditions on the cabinet hot air drying and quality traits of dried okra slices using the method of response surface (RSM). Rotatable central composite design (RCCD) with four-factors-five-levels of RSM was utilized to evaluate the effect of four process condition, namely air velocity, AV (0.0-2.0 m/s), relative humidity, RH (60-80%), drying temperature, DT (40-80 °C), and drying time, DRT (90-450 min) on dried okra quality traits (product moisture content (PMC), total plate count (TPC), protein content (PTC), and carbohydrate content (CHC)) and to optimize the process conditions to achieve a dried product with minimum PMC, TPC, and maximum PTC and CHC quality attributes as well as to develop statistical regression models for the quality attributes. The results demonstrated that DRT and the DT are the most significant drying conditions that exerted more pronounced linear and interactive effects on the dried okra quality attributes. Second-order quadratic regression models adequately fitted the data to predict the quality attributes. The optimized drying conditions for minimum PMC and minimum TPC as well as maximum PTC and maximum CHC quality attributes were obtained as DT, 55°C; AV, 1.64 m/s: RH, 60% and DRT, 450 min. The drying treatment generally preserved and retained the PTC and CHC of the fresh okra as well as reduced the microbial load to an acceptable limit allowed for consumption.
AbstractList This study investigated and evaluated the linear or main and interactive effects of drying process conditions on the cabinet hot air drying and quality traits of dried okra slices using the method of response surface (RSM). Rotatable central composite design (RCCD) with four-factors-five-levels of RSM was utilized to evaluate the effect of four process condition, namely air velocity, AV (0.0-2.0 m/s), relative humidity, RH (60-80%), drying temperature, DT (40-80 °C), and drying time, DRT (90-450 min) on dried okra quality traits (product moisture content (PMC), total plate count (TPC), protein content (PTC), and carbohydrate content (CHC)) and to optimize the process conditions to achieve a dried product with minimum PMC, TPC, and maximum PTC and CHC quality attributes as well as to develop statistical regression models for the quality attributes. The results demonstrated that DRT and the DT are the most significant drying conditions that exerted more pronounced linear and interactive effects on the dried okra quality attributes. Second-order quadratic regression models adequately fitted the data to predict the quality attributes. The optimized drying conditions for minimum PMC and minimum TPC as well as maximum PTC and maximum CHC quality attributes were obtained as DT, 55°C; AV, 1.64 m/s: RH, 60% and DRT, 450 min. The drying treatment generally preserved and retained the PTC and CHC of the fresh okra as well as reduced the microbial load to an acceptable limit allowed for consumption.
This study investigated and evaluated the linear or main and interactive effects of drying process conditions on the cabinet hot air drying and quality traits of dried okra slices using the method of response surface (RSM). Rotatable central composite design (RCCD) with four-factors-five-levels of RSM was utilized to evaluate the effect of four process condition, namely air velocity, AV (0.0–2.0 m/s), relative humidity, RH (60–80%), drying temperature, DT (40–80 °C), and drying time, DRT (90–450 min) on dried okra quality traits (product moisture content (PMC), total plate count (TPC), protein content (PTC), and carbohydrate content (CHC)) and to optimize the process conditions to achieve a dried product with minimum PMC, TPC, and maximum PTC and CHC quality attributes as well as to develop statistical regression models for the quality attributes. The results demonstrated that DRT and the DT are the most significant drying conditions that exerted more pronounced linear and interactive effects on the dried okra quality attributes. Second-order quadratic regression models adequately fitted the data to predict the quality attributes. The optimized drying conditions for minimum PMC and minimum TPC as well as maximum PTC and maximum CHC quality attributes were obtained as DT, 55°C; AV, 1.64 m/s: RH, 60% and DRT, 450 min. The drying treatment generally preserved and retained the PTC and CHC of the fresh okra as well as reduced the microbial load to an acceptable limit allowed for consumption.
Author Ogunleye, Oladipupo Olaosebikan
Agbede, Oluseye Omotoso
Afolabi, Tinuade Jolaade
Ogunkunle, Oyetola
Laseinde, Opeyeolu Timothy
Agarry, Samuel Enahoro
Aworanti, Oluwafunmilayo Abiola
Ajuebor, Felix
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  givenname: Tinuade Jolaade
  surname: Afolabi
  fullname: Afolabi, Tinuade Jolaade
  organization: Ladoke Akintola University of Technology
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  givenname: Oluwafunmilayo Abiola
  surname: Aworanti
  fullname: Aworanti, Oluwafunmilayo Abiola
  email: oaaworanti@lautech.edu.ng
  organization: Ladoke Akintola University of Technology
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  givenname: Samuel Enahoro
  surname: Agarry
  fullname: Agarry, Samuel Enahoro
  organization: Ladoke Akintola University of Technology
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  givenname: Oluseye Omotoso
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  organization: University of Johannesburg
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  givenname: Opeyeolu Timothy
  surname: Laseinde
  fullname: Laseinde, Opeyeolu Timothy
  organization: Department of Mechanical and Industrial Engineering Technology, Faculty of Engineering and Built Environment, University of Johannesburg, South Africa
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Snippet This study investigated and evaluated the linear or main and interactive effects of drying process conditions on the cabinet hot air drying and quality traits...
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SubjectTerms Air drying
Aluminum
Carbohydrates
Chemical engineering
Food
Heat
High temperature air
Humidity
Microorganisms
Moisture content
Moisture effects
Okra
Okra drying
Optimization
Process parameters
Product quality
Proteins
Quality attributes
Quality management
Regression models
Relative humidity
Response surface
Response surface methodology
Statistical analysis
Vegetables
Velocity
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Title Effects of drying process parameters on the quality attributes of hot air dried okra and its statistical optimization
URI https://www.tandfonline.com/doi/abs/10.1080/23311916.2022.2122193
https://www.proquest.com/docview/2755975166
https://doaj.org/article/36b2997168754f1d8c676fcbeebebf58
Volume 9
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