Open AccessEffects of Moisture Content and Drying Method on Shelf Life and Quality of Coconut Residue
Author(s) -
Rittichai Assawarachan
Publication year - 2021
Publication title -
xi'nan jiaotong daxue xuebao
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.308
H-Index - 21
ISSN - 0258-2724
DOI - 10.35741/issn.0258-2724.56.2.36
Subject(s) - residue (chemistry) , water content , shelf life , relative humidity , moisture , coconut oil , pulp and paper industry , chemistry , food science , environmental science , biochemistry , physics , geotechnical engineering , organic chemistry , engineering , thermodynamics
In this article, the quality changes and shelf life of by-products (coconut residue) obtained after coconut milk extraction were studied using three drying technologies: hot air drying, fluidized bed drying, and flash drying. Among the drying technologies, flash drying was most suitable for fresh coconut residue. It gave the least moisture content with the most stability of whiteness and oil content and the highest drying rate. Dried coconut residue using flash drying has the longest shelf life up to the 140th day with slight changes in the quality when stored in warehouse conditions of 35±1.0oC and 60-75% relative humidity. In terms of specific energy consumption, flash drying required the lowest energy of 8.47±0.50 MJ per kg water removal from fresh coconut residue, whereas hot air drying consumed the highest specific energy.