APPLICATION OF INFRARED RADIATION ON DRYING CHARACTERISTICS OF EGGPLANT SLICES

Abstract

The effect of infrared power on drying kinetics of eggplant slices was investigated. The eggplant slices were dried at 83, 125 and 167 W infrared power levels and for slice thicknesses of 0.6, 0.9, and 1.2 cm. It was observed that drying and rehydration characteristics of eggplant slices were greatly influenced by pre-treatment, slice thickness and power level. Literature drying models of Lewis, Henderson and Pabis, Midilli et al., Page and Weibull as well as a logarithmic rate were fitted to experimental data using nonlinear regression analysis. Midilli et al. model has shown a better fit to experimental drying data as compared to other models. Effective moisture diffusivity ranged from 0.28x10(-9) to 1.09x10(-9) m(2)/s calculated using the Fick's second law.