Infrared drying of coconut (Cocos nucifera L.) fruit: Evaluating the effects of process conditions and process optimization
Main Article Content
Keywords
drying, infrared, coconut, physicochemical properties, optimization, mathematical modeling
Abstract
Coconut was dried using infrared drying under different drying process conditions in a central composite design (CCD) of response surface methodology (RSM). Moisture content (%), water activity (aw), pH, free acidity (%), total phenolic content (TPC) (mg GAE/g), color, and FTIR spectrum of the dried samples were analyzed, and the total oil content and fatty acid composition of fresh coconut were determined. Mathematical models were built and an optimization was performed for determining the optimum drying condition. The lowest moisture content (1.80%) and water activity (0.283) values were obtained at 250 W lamp power, 240 min drying time, 15 cm lamp distance, and 10 mm sample thickness. The highest TPC was found to be 209.34 mg GAE/g. ΔE* values of dried samples ranged between 0.28 and 19.12. L* values of the dried samples decreased at higher lamp power and longer drying times, while a* and b* values increased. In fresh coconut oil, medium-chain fatty acids were predominant, specifically lauric acid (C12:0) being the dominant fatty acid at 49.78% of the total fatty acids. An overall desirability of 0.766 was obtained from optimization.
References
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Doymaz, İ. 2012. Infrared drying of sweet potato (Ipomoea batatas L.) slices. JFST. 49(6): 760–766. 10.1007/s13197-010-0217-8
El-Mesery, H.S., Hu, Z., Ashiagbor, K., Rostom, M. 2024. A study into how thickness, infrared intensity, and airflow affect drying kinetics, modeling, activation energy, and quality attributes of apple slices using infrared dryer. J. Food Sci. 89(5): 2895–2908. 10.1111/1750-3841.17064
El-Mesery, H.S., Jibril, A.N., ElMesiry, A.H., Hu, Z., Zhang, X., Mahdi, A.A. 2025. Application of numerical analysis and artificial intelligence to predict physicochemical properties of dried garlic slices (Allium sativum L.) using a microwave dryer. J. Agric. Food Res. 24: 102389. 10.1016/j.jafr.2025.102389
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Huang, D., Yang, P., Tang, X., Luo, L., Sunden, B. 2021. Application of infrared radiation in the drying of food products. TIFS. 110: 765–777. 10.1016/j.tifs.2021.02.039
ISO. 2017. International Organization for Standardization. Animal and vegetable fats and oils — Gas chromatography of fatty acid methyl esters–Part 2: Preparation of methyl esters of fatty acids. Method: 12966-2:2017.
Jafari, F., Movagharnejad, K., Sadeghi, E. 2020. Infrared drying effects on the quality of eggplant slices and process optimization using response surface methodology. Food Chem. 333: 127423. 10.1016/j.foodchem.2020.127423
Junqueira, J.R.de J., Balbinoti, T.C.V., Santos, A.A.L., Campos, R.P.,Miyagusku, L., Corrêa, J.L.-G. 2024. Infrared drying of canjiqueira fruit: A novel approach for powder production. Appl. Food Res. 4(2): 100645. 10.1016/j.afres.2024.100645
Łechtańska, J.M., Szadzińska, J., Kowalski, S.J. 2015. Microwave-and infrared-assisted convective drying of green pepper: Quality and energy considerations. CEP:PI. 98: 155–164. 10.1016/j.cep.2015.10.001
Li, N., Jiang, H., Yang, J., Wang, C., Wu, L., Hao, Y., Liu, Y. 2021.Characterization of phenolic compounds and anti-acetylcholinase activity of coconut shells. Food Biosci. 42: 101204. 10.1016/j.fbio.2021.101204
Lu, H., Ma, G., Wan, F., Zang, Z., Xu, Y., Wu, B., Li, L., Liu, Z., Huang, X., Dai, F. 2025. Enhancing the ultrasound-assisted hot air drying of cherry through different pretreatments: Effect on drying characteristics, physicochemical quality, microstructure, texture and sensory evaluation. Ultrason. Sonochem. 122: 107578. 10.1016/j.ultsonch.2025.107578
Nathakaranakule, A., Jaiboon, P., Soponronnarit, S. (2010). Far-infrared radiation assisted drying of longan fruit. J. Food Eng. 100(4): 662–668. 10.1016/j.jfoodeng.2010.05.016
Ngampeerapong, C., and Chavasit, V. 2019. Nutritional and bioactive compounds in coconut meat of different sources: Thailand, Indonesia and Vietnam. CMUJ. Nat. Sci. 18(4): 562–573. 10.12982/CMUJNS.2019.0037
Nguyen, P.B.D., Nguyen, T.V.L., Nguyen, T.T.D. 2024. Effect of infrared drying on the drying kinetics and the quality of mango (Mangifera indica) powder. Pol. J. Food Nutr. Sci. 74(1): 69–81. 10.31883/pjfns/182962
Noutfia, Y., Ropelewska, E., Szwejda-Grzybowska, J., MieszczakowskaFrąc, M., Siarkowski, S., Rutkowski, K. P., Konopacka, D. 2025. Effects of mild infrared and convective drying on physicochemical properties, polyphenol compounds, and image features of two date palm cultivars: ‘Mejhoul’ and ‘Boufeggous’. LWT. 218: 117502. 10.1016/j.lwt.2025.117502
Onwude, D.I., Hashim, N., Abdan, K., Janius, R., Chen, G. 2019.The effectiveness of combined infrared and hot-air drying strategies for sweet potato. J. Food Eng. 241: 75–87. 10.1016/j.jfoodeng.2018.08.008
Pandiselvam, R., Davison, S., Manikantan, M.R., Jacob, A.,Ramesh, S. V., Beegum, S. 2024. Comparative study on infrared radiation and hot air convective drying of coconut: Effect on oil quality features. TSEP. 55: 102950. 10.1016/j.tsep.2024.102950
Phonphoem, W., Sinthuvanich, C., Aramrak, A., Sirichiewsakul, S., Arikit, S., Yokthongwattana, C. 2022. Nutritional profiles, phytochemical analysis, antioxidant activity and DNA damage protection of Makapuno derived from Thai aromatic coconut. Foods. 11(23): 3912. 10.3390/foods11233912
Riadh, M.H., Ahmad, S.A.B., Marhaban, M.H., Soh, A.C. 2015. Infrared heating in food drying: An overview. Dry. Technol. 33(3): 322–335. 10.1080/07373937.2014.951124
Rosenthal, I. 1992. Infrared radiation. In Rosenthal, I. (Ed.), Electromagnetic Radiations in Food Science, Springer Berlin Heidelberg, pp. 105–114. 10.1007/978-3-642-77106-4_4
Sabbaghi, H., and Nguyen, P.N. 2025. Infrared drying in food technology: Principles and practical insights. In Chandrapala, J. (Ed.), Novel Drying Technologies in Food Science. IntechOpen, United Kingdom. 10.5772/intechopen.1009292
Sadeghi, E., Movagharnejad, K., Haghighi Asl, A. 2020. Parameters optimization and quality evaluation of mechanical properties of infrared radiation thin layer drying of pumpkin samples. J. Food Process Eng. 43(2): e13309. 10.1111/jfpe.13309
Saji, R., Ramani, A., Gandhi, K., Seth, R., Sharma, R. 2024. Application of FTIR spectroscopy in dairy products: A systematic review. Food & Humanity. 2: 100239. 10.1016/j.foohum.2024.100239
Singleton, V.L., Orthofer, R., Lamuela-Raventós, R.M. 1999. Analysis of total phenols and other oxidation substrates and antioxidants by means of folin-ciocalteu reagent. In Packer, L. (Ed.), Methods in Enzymology, Academic Press, Vol. 299, pp. 152–178. 10.1016/S0076-6879(99)99017-1
Song, J., Jin, X., Han, Y., Zhai, S., Zhang, K., Jia, W., Chen, J. 2024. Infrared drying effects on the quality of jujube and process optimization using response surface methodology. LWT. 214, 117089. 10.1016/j.lwt.2024.117089
Sui, Y., Yang, J., Ye, Q., Li, H., Wang, H. 2014. Infrared, convective, and sequential infrared and convective drying of wine grape pomace. Dry. Technol. 32(6): 686–694. 10.1080/07373937.2013.853670
Tao, T., Wang, Y., Gao, J., Yan, W., Liu, Q., Zhang, Z., Ding, C. 2023. Impact of infrared heating on drying properties and flavor components of carmine radish (Raphanus sativus L.) slices. Food Bioeng, 2(2): 164–174. 10.1002/fbe2.12044
USDA. (2023). U.S. Department of Agriculture, Agricultural Research Service. FoodData Central. Flour, coconut. https://fdc.nal.usda.gov/food-details/2515382/nutrients (Accessed: 23 October 2025).
Wang, D., Zhang, M., Ju, R., Mujumdar, A.S., Yu, D. 2023. Novel drying techniques for controlling microbial contamination in fresh food: A review. Dry. Technol. 41(2): 172–189. 10.1080/07373937.2022.2080704
Wu, X., Zhang, M., Li, Z. 2019. Influence of infrared drying on the drying kinetics, bioactive compounds and flavor of Cordyceps militaris. LWT. 111: 790–798. 10.1016/j.lwt.2019.05.108
Younis, M., Ahmed, K.A., Ahmed, I.A.M., Yehia, H.M., Abdelkarim, D.O., Elfeky, A. 2024. Influence of infrared radiation drying on the physicochemical attributes of date powder. Egypt. J. Chem. 67(10): 155–165. 10.21608/ejchem.2024.260447.9143
Zhu, R., Chen, W., Zheng, Y., Xu, R., Ma, H. 2024. Comparison of four drying methods in terms of the drying efficiency and physicochemical properties of chicken meat. Food Phys. 1: 100010. 10.1016/j.foodp.2024.100010
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Apr 1, 2026
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Bektaş, C., & Ketenoglu, O. (2026). Infrared drying of coconut (Cocos nucifera L.) fruit: Evaluating the effects of process conditions and process optimization. Italian Journal of Food Science, 38(2), 1-21. https://doi.org/10.15586/ijfs.v38i2.3471
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How to Cite
Bektaş, C., & Ketenoglu, O. (2026). Infrared drying of coconut (Cocos nucifera L.) fruit: Evaluating the effects of process conditions and process optimization. Italian Journal of Food Science, 38(2), 1-21. https://doi.org/10.15586/ijfs.v38i2.3471