The influence of coconut drying conditions on the moisture removal rate, oil yield and quality
1989
Bailey, A.M.H.
Edible coconut oil of good quality may be produced from coconut half-kernels dried without their shells at 75 degrees c by natural convection or from coconut half-kernels dried in their shells at the same temperature by forced convection using a drying air flow rate of 0.65 m/s. The mathematical models for these drying conditions were found to be: M=22.9e**-0.0505t + 0.42 and M=16.9e**-0.0696t + 0.42 respectively. The drying constraints for the drying of coconut kernels were found to increase as the drying air temperature and flow rate were increased, and as the particle size of the kernels was decreased. The equilibrium moisture content of coconut half-kernels was found to decrease with the drying air temperature. The presence of the shells around coconut half-kernels dried at 75 degrees c by natural convection increased the free fatty acid content of the oil produced but did not affect its yield or shelf-life. Regardless of whether coconut kernels are dried without their shells by natural convection at 75 degrees c in halves, quarters or eights the copra production time, yield and quality of the oil produced were all similar.
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