Brinjal slices were dried at 50, 60, 70, 80 and 9°C. Moisture content on wet and dry basis was determined andits variation with drying time at different temperatures was studied. Moisture content (db) decreased with time for all temperatures. Total drying time decreased almost linearly with increase in drying temperature and ranged from 405 min at 5°C to 165 min at 9°C. A mathematical relationship between drying time and temperature was also established. Drying rate was found to decrease with drying time and increase with increase in temperature. Browning index-indicative of color was measured after extracting the coloring matter from dried slices dried at above temperatures. Minimum browning index of 0.374 was recorded at 5°C drying temperature and is, thus, the safest temperaturefor drying brinjal. The rehydration ratio obtainedat this temperature is 3.4.
Hot-air, drying characteristics, drying time, drying rate, safe temperature, rehydration ratio, brinjal
