International Journal of Science, Technology and Society 2015; 3(5): 243-253 Published online August 27, 2015 (http://www.sciencepublishinggroup.com/j/ijsts) doi: 10.11648/j.ijsts.20150305.14 ISSN: 2330-7412 (Print); ISSN: 2330-7420 (Online) Okras (Abelmoschus Esculentus L. Moench) Drying Behaviour After Undergoing Blanching or Combined Dewatering-Impregnation-Soaking Process (DISP)/Blanching Jiokap Nono Yvette 1, * , Aseaku Jude Nkengbeza 1 , Desmorieux Helene 2 , Degraeve Pascal 3 , Kamga Richard 4 1 University Institute of Technology (IUT) of the University of Ngaoundere, Department of Chemical Engineering and Environment, Ngaoundere, Cameroon 2 Process Engineering and Automatic Laboratory of University Claude Bernard – Lyon, Villeurbanne Cedex, France 3 Food Processing Research Laboratory of Claude Bernard – Lyon 1 University, University Institute of Technology A Lyon 1 – Biological Process Department, Technopole Alimentec – Rue Henri de Boissieu, Bourgen Bresse Cedex, France 4 National Advanced School of Agro-Industrial Sciences (ENSAI) of the University of Ngaoundere, Department of Applied Chemistry, Ngaoundere, Cameroon Email address: jiokapnonoy@yahoo.fr (J. N. Yvette) To cite this article: Jiokap Nono Yvette, Aseaku Jude Nkengbeza, Desmorieux Helene, Degraeve Pascal, Kamga Richard. Okras (Abelmoschus Esculentus L. Moench) Drying Behaviour After Undergoing Blanching or Combined Dewatering-Impregnation-Soaking Process (DISP)/Blanching. International Journal of Science, Technology and Society. Vol. 3, No. 5, 2015, pp. 243-253. doi: 10.11648/j.ijsts.20150305.14 Abstract: Traditional (solar) drying of okra fruits (Abelmoschus esculentus L. Moench) often gives products of poor storage quality, short shelf life and unpleasant sight. This study assesses the suitability of a dewatering-impregnation- soaking process (DISP) and blanching prior to drying as a means of improving the stability and the appearance of the dried okras. The DISP/Blanching pre-treatment involved immersing whole okra fruits for 12 hrs in a warm concentrated osmotic solution (made of NaCl, ascorbic acid, citric acid and ”kanwa”) that was progressively cooled from 85°C to room temperature (~ 24°C), before drying at 40°C. Compared to simple blanching, the DISP/Blanching pre-treatment yielded dry products that were better appreciated both to the touch and to the sight. The combined DISP/Blanching and drying process gave averages of (78.1 ± 3.6) % weight reduction, (9.1 ± 0.5) % solute gain and (87.2 ± 4.0) % water loss. The total water loss was due at 35.6 % to the DISP/blanching pre-treatment and at 64.4 % to the further drying process. The results obtained here demonstrate the possibility of improving the storage quality of dried okra through the combined DISP/Blanching pre-treatment, reducing post-harvest losses and improving the market quality of dry products. This treatment could be applied industrially to enhance the presentation of tropical vegetables in international markets. Keywords: Okra, Dewatering-Impregnation-Soaking Process (DISP), Blanching, Air Drying, Kinetics, Quality 1. Introduction The okra plant (Abelmoschus esculentus L. Moench) is a tropical dicotyledonous plant grown throughout the tropics and warm temperate regions for its immature pod used as vegetable, food ingredient, as well as a traditional medicine [1-3]. Okra is not common in most European countries [4] whereas in tropical countries like Cameroon, cultivation of the crop represents an important agricultural and economic activity [3, 5]. Although, scientific studies on okra began in the first half of the 20 th century, much of these were dedicated to some of its diseases like the okra virus [6], the rheology and emulsifying properties of its hydrocolloids [7, 8], the medicinal properties of its mucilage [9], the feasibility of using okra gum as fat replacement in food industries [10, 11] or okra as a rich source of high quality edible fat and protein [4, 12, 13,]. Nowadays, research works are mostly directed towards improving okra farming productivity and yields [3, 14, 15, 16], on quality attribute of the fresh and dried pods [17, 18] or on okra dryer design [19, 20].