文章基本信息

标题：Drying Kinetics of Eggplant (Solanum melongena) in a Fluidized Bed Dryer: Experimental Evaluation and Modelling
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作者：Mohamed A. ElKhodiry ; Shaima R. Suwaidi ; Melika Taheri 等
期刊名称：Journal of Food Processing
印刷版ISSN：2356-7384
出版年度：2015
卷号：2015
DOI：10.1155/2015/343945
出版社：Hindawi Publishing Corporation
摘要：The drying kinetics of eggplant were studied experimentally in a laboratory-scale fluidized bed dryer. Experiments were conducted at drying temperatures of 60, 70, and 80°C and at constant air velocity of 3.10 ms−1. The drying rate and moisture ratio were determined as a function of time. At any given temperature, only the falling rate period was observed during the drying process. Effective moisture diffusivity was in the range 2.667–4.311 × 10−8 m2/s while activation energy of 23.5 kJ mol−1 was obtained from the Arrhenius equation. The experimental moisture ratio data was fitted to ten mathematical models. Statistical analysis showed that the by Demir et al. has the best fit quality. In terms of product quality, the dried samples had low rehydration ratio of 4.889. In addition, compared to direct sunlight drying, the dried product from the fluidized bed dryer exhibited better color quality.