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This study compared the drying of okra using five different drying methods: vacuum drying, hot air drying at 50°C, microwave drying at 90W, infrared drying at 83W, and open-sun drying. The minimum drying time was achieved with microwave drying. Microwave drying also had the highest energy efficiency. Hot air drying produced okra with the best color quality. However, okra dried with hot air had higher rehydration content than those dried with other methods. Overall, microwave drying and hot air drying were d

Author

Klenam Dorwu

Language

EN