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

The aim of this work was to study the effect of thickness of samples, air velocity and infrared power on the drying kinetics and quality attributes of blanched eggplant slices during infrared drying. The drying experiments were made by Response Surface Methodology (RSM) based on a Box-Behnken design (BBD). Experiments were conducted at a thickness of 3, 5, and 7 mm, air velocity of 0.5, 1.25, and 2 m/s, as well as at infrared power 1000, 1500, and 2000 W. The drying time was affected by operating parameters. The drying processes increased total phenolic content and potassium content, significantly. The total color difference (ΔE) was in the range of 10.22-25.14. In the end, this process was optimized for reaching the best experimental condition.