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Effects of Microwave-Infrared Combination Drying on Quality of Eggplants

Food and Bioprocess Technology volume 8, pages 1198–1210 (2015)Cite this article

Abstract

The objective of this study was to investigate the effects of hot-air drying and microwave-infrared combination drying on drying characteristics and quality parameters of eggplants. Eggplant slices were dried by using microwave-infrared combination oven at different microwave powers (30, 40, and 50 %) and different infrared (IR) powers (10, 20, and 30 %). Hot-air drying was performed in a tray dryer at 50 °C with an air velocity of 1.5 m/s. As quality parameters, color, rehydration ratio, shrinkage, microstructure, and pore size distribution of dried eggplants were chosen. Microwave-IR combination provided significantly shorter drying time than hot-air drying. Osmotic dehydration also reduced drying time in microwave-IR combination oven. Effective diffusivity of moisture in hot-air drying (5.070 × 10−10 m2/s) was found to be lower than that observed in microwave-IR drying (7.100 × 10−9–1.445 × 10−8 m2/s). Higher microwave and IR powers increased but osmotic pretreatment decreased effective diffusivity. Decrease in IR power and osmotic dehydration treatment increased L* but decreased a* values of dried eggplants. Microwave-IR-dried eggplants had more porous structure than hot-air-dried ones. Therefore, these eggplants had lower shrinkage and higher rehydration ratio than hot-air-dried ones. Osmotically dehydrated eggplants had higher shrinkage and lower rehydration ratio than untreated ones.

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Authors and Affiliations

  1. Department of Food Engineering, Middle East Technical University, 06800, Ankara, Turkey

    Ayca Aydogdu, Gulum Sumnu & Serpil Sahin

  2. Department of Food Engineering, University of Necmettin Erbakan, 42090, Konya, Turkey

    Ayca Aydogdu

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  1. Ayca Aydogdu
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  2. Gulum Sumnu
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  3. Serpil Sahin
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Correspondence to Gulum Sumnu.

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Aydogdu, A., Sumnu, G. & Sahin, S. Effects of Microwave-Infrared Combination Drying on Quality of Eggplants. Food Bioprocess Technol 8, 1198–1210 (2015). https://doi.org/10.1007/s11947-015-1484-1

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  • DOI: https://doi.org/10.1007/s11947-015-1484-1

Keywords

  • Microwave
  • Infrared
  • Drying
  • Eggplant
  • Osmotic drying