Investigation of Mass Transfer Kinetics during Combined Hot Air-Infrared Drying of Eggplant Slices

Document Type : Research Article

Authors

1 PhD Student, Faculty of Food Science & Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.

2 Associate Professor, Faculty of Food Science & Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.

3 MSc Student, Faculty of Food Science & Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.

Abstract

Drying was applied as an appropriate processing method for increasing the shelf life of agricultural products. Dried eggplant slices can be used in a variety of food products. In this study kinetic modeling of eggplant slices drying in a combined hot air- infrared dryer was investigated. The effect of hot air temperature at three levels 60, 70 and 80 °C and radiation lamp power at three levels 150, 250 and 375 W on drying time, and moisture diffusion coefficients during drying of eggplant slices were evaluated. The results showed that the effect of hot air temperature and radiation lamp power on the drying process of eggplant slices is significant. Increasing in dryer temperature from 60 to 80 °C at 150 W reduced drying time from 48 to 35 minute. Increase in infrared lamp power from 150 W to 375 W resulted in reduction in eggplant slices drying time from 35 to 15 minute (80 °C). The results showed that the effective diffusivity coefficient was increased with increasing heat source power. Effective diffusivity coefficient of eggplant slices moisture was ranging from 2.4×10-9 to 8.1×10-9 m2/s. Page model in modeling of eggplant slices drying process, in comparison with the other models, showed better match with experimental results.

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References

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Innovative Food Technologies
Volume 2, Issue 3
May 2015
Pages 53-60

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History

  • Receive Date: 02 January 2015
  • Revise Date: 28 January 2015
  • Accept Date: 02 February 2015

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