Determination of drying characteristics and quality parameters in microwave drying of eggplant (Solanum melongena L)

In this study, drying of eggplant slices of different slice thickness with and without pre-treatment was investigated. Eggplant slices were formed in 0.5, 1 and 1.5 cm thickness in the experiments. Metabisulphute was used in the pre-treatment of eggplant slices of different thicknesses. The effects of different power levels on microwave drying were investigated. In this context; microwave power ratios of 9, 7, 5, 4 and 3 W / g were used. During the experiments, the weights of the dried samples were followed and color parameters were determined. In the samples of dried eggplant in the study; the changes of the parameters affecting the quality characteristics of the final product such as drying speed, moisture content of the product, separable moisture rate, color determination were measured. As a result of the analysis, it was observed that the most suitable method for drying was normal, non-pre-treated method. According to the results of the study, it has been revealed that the eggplant slices can be dried using microwave. However, considering the drying curves and duration and color values; it was concluded that it would be more appropriate to apply pretreatment and drying at 1-1.5 cm slice thickness below 7 W / g power level.