Investigation of Drying Kinetics of Eggplant Slices Using Infrared Dryer
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1Faculty of Chemical Eng., Babol Noshirvani University of Technology
2Faculty of Chemical Eng., Babol Noshiravani University of Technology
The thin layer drying behavior of blanched eggplants in a laboratory infrared dryer was examined. Drying experiments were conducted at sample thickness 3, 5 and 7 mm, air velocity 0.5, 1.25 and 2 m/s and infrared lamp power (IR) 1000, 1500 and 2000 W. The effect these parameters on drying time and total color difference (∆E) were investigated. Drying curves obtained from the experimental data. The results have shown that, increasing infrared radiation and decreasing air velocity and thickness causes shorter drying time. As such, it was found that ∆E increased with decreasing IR and increasing sample thickness and air velocity.