In this study, the material is okra, a cucurbitaceous
largely consumed in West Africa and South Asia. The influence of the external
air parameters on food drying with different size, maturity, shape of the
material is considered by convective drying. So, the okra was cut in several
parts according to its three characteristic zones, the basis, the middle of the
okra and the extremity because the three parts of the vegetable have not the
same resistances in transfers by convective drying. The maturity of the okra
also has an influence. The okra dries faster in its younger or older age. Okra
dries slowly when its maturity is convenient to be consumed. The drying
duration of okra with the age of 1, 2, 3, 4 and 5 days is respectively 580,
780, 990, 1200 and 850 min. When we consider the three (matters) constituent of
the okra: the skin, the seeds and the central material, the central matter
dries faster. The diffusion coefficient was identified in all cases in order to
compare the influence of those intrinsic properties of that food.
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