Journal of Food Processing & Technology

Yoshiki Muramatsuc

Publications

• Research Article
  Impact of Microwave Drying on the Quality Attributes of Okra Fruit
  Author(s): Lam Van Man, Takahiro Orikasab, Yoshiki Muramatsuc and Akio TagawaaLam Van Man, Takahiro Orikasab, Yoshiki Muramatsuc and Akio Tagawaa
  
  The impact of microwave drying on quality attributes of dried okra was investigated at three levels of power between 500 and 800 W during microwave drying and was compared with that of hot air drying at four temperatures ranging from 40 to 70°C. The drying characteristics, the decreasing rate of the ascorbic acid and the total color change of okra during microwave and hot air drying were examined. An exponential model was suitable to describe the microwave and the hot air drying characteristics of okra. The drying constant k1 ranged from 0.27 to 0.36 min-1 for microwave drying and from 0.15 to 0.49 h-1 for the hot air drying. The ascorbic acid content during microwave and hot air drying was measured and then a first-order reaction equation was used to calculate the decomposition rate of the ascorbic acid. Values of the coefficient of decomposition rate ranged from 0.40 to 0.46 mi.. View More»
  DOI: 10.4172/2157-7110.1000186

  Abstract PDF