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<p>Value addition of coconut kernel is crucial for enhancing its economic potential, diversifying products, and optimizing resource utilization. This study explores the drying of coconut chips using a rotary dryer (65&#xa0;°C for 45&#xa0;min), comparing two different thicknesses (0.5&#xa0;mm and 1.4&#xa0;mm) and evaluating their physicochemical properties. The findings revealed that thinner coconut chips (0.5&#xa0;mm) exhibited superior rehydration capacity, which usually indicates better preservation of cellular structure during drying. In contrast, thicker chips (1.4&#xa0;mm) retained higher fat, protein, and ash content but showed lower antioxidant activity, suggesting a trade-off between nutritional composition and bioactive properties. Additionally, rotary drying proved to be a highly efficient method, significantly reducing drying time compared to conventional hot-air drying techniques. This study is the first to establish a link between slice thickness and the retention of bioactive compounds in coconut chips dried using a rotary dryer. These results provide valuable insights into optimizing coconut chip production for improved quality and economic viability in the food industry.</p>

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Comparative study of coconut chips drying using a rotary dryer: influence of thickness on physicochemical properties

  • 期刊论文

  • 发表日期：

    2025年7月8日

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  • R. Pandiselvam,
  • Rupa Krishnan,
  • M. R. Manikantan,
  • S. V. Ramesh,
  • Anjitha Jacob,
  • Shameena Beegum

摘要

Value addition of coconut kernel is crucial for enhancing its economic potential, diversifying products, and optimizing resource utilization. This study explores the drying of coconut chips using a rotary dryer (65 °C for 45 min), comparing two different thicknesses (0.5 mm and 1.4 mm) and evaluating their physicochemical properties. The findings revealed that thinner coconut chips (0.5 mm) exhibited superior rehydration capacity, which usually indicates better preservation of cellular structure during drying. In contrast, thicker chips (1.4 mm) retained higher fat, protein, and ash content but showed lower antioxidant activity, suggesting a trade-off between nutritional composition and bioactive properties. Additionally, rotary drying proved to be a highly efficient method, significantly reducing drying time compared to conventional hot-air drying techniques. This study is the first to establish a link between slice thickness and the retention of bioactive compounds in coconut chips dried using a rotary dryer. These results provide valuable insights into optimizing coconut chip production for improved quality and economic viability in the food industry.