Modeling of Mass Transfer Kinetic During Osmotic Dehydration of Eggplant (Solanum Melongena L.)

The aim of this study is to investigate the effects of temperature, osmotic solution concentration and dehydration time on the mass transfer during osmotic dehydration of eggplant and then comparison of the mathematical models in order to select the best model for the mass transfer. Dehydration of the eggplant with the osmotic solutions containing 5, 10 and 15% salt and temperatures of 30, 45 and 60°C in a water bath at the ratio of eggplant slices to osmotic solution of 1:10, 1:15 and 1: 20 has taken place. Water loss and solid gain values ​​for each concentration and temperature at intervals of 0, 15, 30, 60, 90, 150, 210 and 270 minutes were determined respectively. Equilibrium values ​​ of water loss and solid gain were calculated by models as well as the rate of mass transfer. The moisture content and mass transfer kinetics are functions of temperature and salt concentration changes over the time. The model proposed by some researchers (Azura model) with maximum Regression Coefficient and minimum root mean square error and the square sum error was compared to the Magee model that can describe the mass transfer kinetics better. The Azuara model in 1:15 ratio of osmotic solution of the sample resulted in a correlation coefficient of 0.9792 for water loss and of 0.9386 for solid gain as compared with 1:10 and 1:20 ratios that showed the best fit. The proposed model of Azuara regarding the maximum correlation and the minimum root mean square error and the sum of squared errors was recommended in order to model the mass transfer kinetics during osmotic dehydration of eggplant.