Evaluation of Drying Kinetics and Quality Assessment of Desiccated Coconut Produced by Conventional Hot‐Air Drying Method

ABSTRACT This study examined the drying kinetics and quality of desiccated coconut through hot‐air drying at varying temperatures of 80°C, 85°C, and 90°C, reducing moisture content from 48% ± 2% (w.b.) to 2% ± 1.1% (w.b.). Several physicochemical parameters were assessed, including color, water activity, energy consumption, oil characteristics, surface morphology, functional groups, and fatty acid profiles. The findings revealed that drying temperature significantly affected the color attributes of the coconut, primarily driven by the Maillard reaction and sugar concentration, with desiccated coconut at 85°C demonstrating optimal color properties. Water activity consistently decreased with increasing drying temperature. Higher drying temperatures resulted in a notable reduction of free fatty acids (FFAs); however, the peroxide value of the extracted oil displayed an inverse correlation. Microstructural observations indicated that extended drying resulted in pore formation due to moisture evaporation, with 90°C exhibiting an oily surface indicative of oil cell breakdown absent at 85°C. Additionally, lauric acid content increased with drying temperature. FTIR analysis revealed distinct O–H stretching vibrations, alongside C–H and C═O stretching bonds, confirming the presence of carbohydrates and ester groups in coconut fat. Thus, optimizing the drying process at 85°C is recommended for improving the quality of desiccated coconut, suitable for industrial applications.