Okra (Abelmoschus esculentus) is a nutritious vegetable but it is highly perishable and drying is one of the best methods for its preservation. Ultrasound and infrared assisted conductive hydro-drying (UIACHD) is a new patented drying method that can dry food materials with high quality and high energy efficiency. In this study, okra slices were dried using UIACHD with different settings and also by freeze-drying and oven drying. The UIACHD drying curves, moisture content, color, vitamin C content, hydrocolloids rheology and microstructure of the dried okra sample as affected by drying method were investigated. Drying curves showed that the application of ultrasound and infrared could increase the drying rate. In terms of quality parameters, UIACHD performed significantly better than oven drying and the quality of the products was comparable to freeze-drying. Flow and oscillation rheology tests showed that UIACHD drying could result in okra hydrocolloids with higher apparent viscosity and the application of ultrasound and infrared has preserved the rheological properties of the okra hydrocolloids. The microstructure of the dried okra slices was also well preserved by UIACHD. This study showed that UIACHD is a suitable drying method for maintaining the physicochemical quality of dried okra.

Industrial relevance

Dried okra can be used as a nutritious and functional ingredient in the formulation of different products such as soups, sauces and other culinary products. This study shows that ultrasound and infrared assisted conductive hydro-drying can be a suitable method for the production of high quality dried okra with well-retained color, nutritional value and rheological properties.

中文翻译：

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超声和红外辅助导电水干燥，冷冻干燥和烤箱干燥对秋葵切片理化性质的影响

黄秋葵（Abelmoschus esculentus）是一种有营养的蔬菜，但极易腐烂，干燥是保存其的最佳方法之一。超声波和红外辅助导电水力干燥（UIACHD）是一种新的专利干燥方法，可以干燥食品原料，质量高，能源效率高。在这项研究中，秋葵切片使用UIACHD在不同的设置下进行干燥，也通过冷冻干燥和烤箱干燥进行干燥。研究了干燥方法对黄秋葵样品的UIACHD干燥曲线，水分，颜色，维生素C含量，胶体流变学和微观结构的影响。干燥曲线表明，超声波和红外线的应用可以提高干燥速度。在质量参数方面，UIACHD的性能明显优于烤箱干燥，并且产品的质量与冷冻干燥相当。流动和流变流变测试表明，UIACHD干燥可能导致秋葵水胶体具有更高的表观粘度，并且超声和红外的应用保留了秋葵水胶体的流变性。UIACHD也很好地保存了干燥的秋葵切片的微观结构。这项研究表明，UIACHD是一种合适的干燥方法，可以保持黄秋葵的理化质量。

行业相关性

干秋葵可以用作汤，沙司和其他烹饪产品等不同产品配方中的营养成分和功能成分。这项研究表明，超声和红外辅助的导电水力干燥可以是一种生产颜色良好，营养价值和流变性良好的优质干秋葵的合适方法。