Table of Contents
Journal of Food Processing
Volume 2015, Article ID 343945, 10 pages
Research Article

Drying Kinetics of Eggplant (Solanum melongena) in a Fluidized Bed Dryer: Experimental Evaluation and Modelling

Department of Chemical Engineering, American University of Sharjah, P.O. Box 26666, Sharjah, UAE

Received 20 August 2015; Revised 15 October 2015; Accepted 20 October 2015

Academic Editor: Raquel P. Guiné

Copyright © 2015 Mohamed A. ElKhodiry et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.


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.