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Effects of Microwave-Infrared Combination Drying on Quality of Eggplants

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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

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