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Drying characteristics of eggplant (Solanum melongena L.) slices under microwave-convective drying

Author

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  • R.A. Chayjan

    (Department of Biosystems Engineering, Faculty of Agriculture, Bu-Ali Sina University, Hamedan, Iran)

  • M. Kaveh

    (Young Researchers and Elite Club, Urmia (Sardasht) Branch, Islamic Azad University, Urmia (Sardasht), Iran)

Abstract

A laboratory scale microwave-convection dryer was used to dry the eggplant fruit, applying microwave power in the range of 270-630 W, air temperature in the range of 40-70°C and air velocity in the range of 0.5-1.7 m/s. Six mathematical models were used to predict the moisture ratio of eggplant fruit slices in thin layer drying. The results showed that the Midilli et al. model had supremacy in prediction of turnip slice drying behavior. Minimum and maximum values of effective moisture diffusivity (Deff) were 1.52 × 10-9 and 3.39 × 10-9 m2/s, respectively. Activation energy values of eggplant slices were found between 13.33 and 17.81 kJ/mol for 40°C to 70°C, respectively. The specific energy consumption for drying eggplant slices was calculated at the boundary of 86.47 and 194.37 MJ/kg. Furthermore, in the present study, the application of Artificial Neural Network (ANN) for predicting the drying rate and moisture ratio was investigated. Microwave power, drying air temperature, air velocity and drying time were considered as input parameters for the model.

Suggested Citation

  • R.A. Chayjan & M. Kaveh, 2016. "Drying characteristics of eggplant (Solanum melongena L.) slices under microwave-convective drying," Research in Agricultural Engineering, Czech Academy of Agricultural Sciences, vol. 62(4), pages 170-178.
    • Handle: RePEc:caa:jnlrae:v:62:y:2016:i:4:id:13-2015-rae
    DOI: 10.17221/13/2015-RAE
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    References listed on IDEAS

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    1. V.A. Revaskar & P.S. Pisalkar & P.B. Pathare & G.P. Sharma, 2014. "Dehydration kinetics of onion slices in osmotic and air convective drying process," Research in Agricultural Engineering, Czech Academy of Agricultural Sciences, vol. 60(3), pages 92-99.
    2. R. Amiri Chayjan & K. Salari & B. Shadidi, 2012. "Modeling some drying characteristics of garlic sheets under semi fluidized and fluidized bed conditions," Research in Agricultural Engineering, Czech Academy of Agricultural Sciences, vol. 58(2), pages 73-82.
    3. E. Mirzaee & S. Rafiee & A. Keyhani & Z. Emam-Djomeh, 2009. "Determining of moisture diffusivity and activation energy in drying of apricots," Research in Agricultural Engineering, Czech Academy of Agricultural Sciences, vol. 55(3), pages 114-120.
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    Cited by:

    1. Anindita Sharma & Partha Pratim Dutta, 2023. "Evaluation of low temperature drying characteristics of fresh tea leaves (Camellia assamica) in an environmental chamber using mathematical models," Research in Agricultural Engineering, Czech Academy of Agricultural Sciences, vol. 69(2), pages 55-64.

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