DRYING OF EGGPLANT SLICES IN THIN LAYERS AT DIFFERENT AIR TEMPERATURES


Doymaz I.

JOURNAL OF FOOD PROCESSING AND PRESERVATION, vol.35, no.2, pp.280-289, 2011 (Journal Indexed in SCI) identifier identifier

  • Publication Type: Article / Article
  • Volume: 35 Issue: 2
  • Publication Date: 2011
  • Doi Number: 10.1111/j.1745-4549.2009.00454.x
  • Title of Journal : JOURNAL OF FOOD PROCESSING AND PRESERVATION
  • Page Numbers: pp.280-289

Abstract

The effect of water-blanching treatment and air temperature on drying kinetics of eggplant slices were investigated at air temperatures (50, 60, 70 and 80C). Both the blanching and air temperature influenced the drying time of eggplant slices. Moisture ratios were fitted to 11 different mathematical models using nonlinear regression analysis. The regression results showed that the logarithmic, Wang and Singh, and Midilli et al. models satisfactorily described the drying behavior of eggplant slices with highest R2 value and lowest chi 2, root mean square error and residual sum of squares values. The effective moisture diffusivity increases as temperature increases and range between 5.575 and 9.745 x 10-10 m2/s for unblanched samples, and between 5.851 and 11.077 x 10-10 m2/s for blanched samples. The activation energy values of unblanched and blanched samples were estimated to be 18.27 and 20.76 kJ/mol, respectively.