investigation of drying kinetics of eggplant slices using infrared dryer

The thin layer drying behavior of blanched eggplants in a laboratory infrared dryer was examined# drying experiments were conducted at sample thickness 3, 5 and 7 mm, air velocity 0#5, 1#25 and 2 m/s and infrared lamp power (ir) 1000, 1500 and 2000 w# the effect these parameters on drying time and total color difference (∆e) were investigated# drying curves obtained from the experimental data# the results have shown that, increasing infrared radiation and decreasing air velocity and thickness causes shorter drying time# as such, it was found that ∆e increased with decreasing ir and increasing sample thickness and air velocity#