Drying characteristics of desiccated coconut and its dried physical properties

Heng, Hui Yee (2022) Drying characteristics of desiccated coconut and its dried physical properties. [Project Paper] (Submitted)

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Abstract

By conserving agricultural sustainability, the coconut sector greatly contributes to Malaysia's economic and social development. The production of coconut is expected continues to rise in coming years. However, the coconut crop experienced deterioration after it has been harvested. This study aims to evaluate the drying characteristics of desiccated coconut using convection oven, microwave oven and air fryer. Not only that, the effect of different drying treatment to the physicochemical properties of dried desiccated coconut and the drying behavior of it were study and compare. The coconut flesh was grated to be desiccated form and it were dried through different temperature and power intensities at different time required by using convection oven, microwave oven and air fryer. The temperature of 45°C, 55°C and 65°C were selected to represent different level of the drying temperature and the time required to measure the weight of the dried desiccated coconut at an interval of 30 minutes for the first 4 hours, then every 1 hour for coming 5 hours and lastly weighing the sample at every 5 hours interval until achieve equilibrium weight; the power level of low, medium and heigh which were 100W, 440W and 1000W are selected to launch the experiment and the weight losses of the samples were recorded at an interval of 5 minutes, 3 minutes and 1 minute while the temperature of 120°C, 160°C and 200°C whereby the weight reduction of the sample was recorded at an interval of 3 minutes, 1 minute, and 30 seconds respectively for convection oven drying and air fryer drying. The results obtained through this experiment indicated that the drying time was decreased as the drying temperature or power level increased. Newton model, Page model and Henderson & Pabis model were fitted into the during curve for each drying treatment. In all the drying treatment to dry the desiccated coconut, Page model was determined to be the best model based on its greatest R2 and lowest RSME values. Based on the results obtained, the lower the temperature and power level that applied to the drying treatment indicated the highest final moisture content of dried desiccated coconut in convection oven drying, microwave oven drying and air fryer drying (1.1758 g water/ g dry solid, 1.1028 g water/g dry solid, and 1.2465 g water/ g dry solid) respectively. In convection drying treatment at temperature of 55°C produce the largest particle size of 17.55mm while microwave oven with 1000Wpower intensity and air fryer with 160°C produce the largest particle size as 17.68mm and 19.16mm respectively. Moreover, in densities analysis, convection oven drying, microwave oven drying and air fryer drying at 65°C, 100W and 200°C have the highest value of bulk density, tapped density and true density (0.21±0.0079 g/cm3, 0.24±0.0049 g/cm3 and 1.0209±0.0004 g/cm3; 0.21±0.0073g/cm3, 0.26±0.1533 g/cm3 and 1.0381±0.0006g/cm3; 0.21±0.0230 g/cm3, 0.24±.0362 g/cm3 and 1.0053±0.0007 g/cm3). For color evaluation, the data showed that air fryer drying treatment had a darker color in compared to convection oven drying and microwave oven drying. In term of the quantity of surface oil content, convection oven drying at 65°C, microwave oven drying at 1000W and air fryer drying at 200°C has highest yield of surface oil content which are 0.0229±0.0007g, 0.0255±0.0013g and 0.0192±0.0004g respectively. Finally, convection oven has higher power consumption and higher cost of equipment. Thus, the air fryer drying treatment will be more efficient than convection oven drying treatment and microwave oven drying treatment as the equipment is affordable and the power consumption is moderate among convection oven and microwave oven.

Item Type:	Project Paper
Subjects:	T Technology > TP Chemical technology
Faculty:	Faculty of Engineering
Depositing User:	Ms Siti Mariam Giman
Date Deposited:	30 Jun 2026 10:14
Last Modified:	30 Jun 2026 10:14
URI:	http://psaspb.upm.edu.my/id/eprint/2845

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