Infrared drying effects on the quality of eggplant slices and process optimization using response surface methodology

Area of Science:

• Food Science
• Agricultural Engineering
• Material Science

Background:

• Infrared drying is an efficient method for dehydrating food products.
• Eggplant is a nutritious vegetable susceptible to quality degradation during drying.
• Optimizing drying parameters is crucial for preserving eggplant's nutritional and sensory qualities.

Purpose of the Study:

• To investigate the impact of sample thickness, air velocity, and infrared power on eggplant drying kinetics.
• To evaluate the effect of infrared drying on the quality attributes of blanched eggplant slices, including phenolic and potassium content and color.
• To determine the optimal conditions for infrared drying of eggplant slices.

Main Methods:

• Drying experiments were conducted using Response Surface Methodology (RSM) with a Box-Behnken design (BBD).
• Parameters varied included sample thickness (3-7 mm), air velocity (0.5-2 m/s), and infrared power (1000-2000 W).
• Drying kinetics, total phenolic content, potassium content, and total color difference (ΔE) were measured.

Main Results:

• Drying time was significantly influenced by the operating parameters.
• Infrared drying led to a significant increase in total phenolic content and potassium content.
• Total color difference (ΔE) ranged from 10.22 to 25.14, indicating moderate color changes.

Conclusions:

• The study successfully optimized infrared drying parameters for blanched eggplant slices.
• Infrared drying is a viable method for preserving and enhancing the nutritional value of eggplant.
• Further research can explore the long-term stability of these quality attributes.