The aim of this work was to study the effect of thickness of samples, air velocity and infrared power on the drying kinetics and quality attributes of blanched eggplant slices during infrared drying. The drying experiments were made by Response Surface Methodology (RSM) based on a Box–Behnken design (BBD). Experiments were conducted at a thickness of 3, 5, and 7 mm, air velocity of 0.5, 1.25, and 2 m/s, as well as at infrared power 1000, 1500, and 2000 W. The drying time was affected by operating parameters. The drying processes increased total phenolic content and potassium content, significantly. The total color difference (Δ$E$) was in the range of 10.22–25.14. In the end, this process was optimized for reaching the best experimental condition.

这项工作的目的是研究样品厚度，空气速度和红外功率对红外​​干燥过程中变白的茄子切片的干燥动力学和质量属性的影响。干燥实验是通过基于Box–Behnken设计（BBD）的响应表面方法（RSM）进行的。实验的厚度为3、5和7 mm，风速为0.5、1.25和2 m / s，以及红外功率为1000、1500和2000W。干燥时间受操作参数的影响。干燥过程显着提高了总酚含量和钾含量。总色差（Δ$Ë$）的范围是10.22-25.14。最后，对该过程进行了优化以达到最佳实验条件。