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Effects of Osmotic Dehydration on Mass Transfer of Tender Coconut Kernel

Summary

This research explores how to preserve tender coconut kernels by removing water through a process called osmotic dehydration, where the kernels are mixed with sugar or sorbitol. The study found that a dry sugar method works much better than soaking in sugar water, and that sorbitol is more effective than regular sugar at removing water while adding desirable compounds. These findings can help food manufacturers create new coconut products.

Background

Tender coconut water is popular as a natural beverage rich in electrolytes, amino acids, and vitamins, leaving large quantities of tender coconut kernel as underutilized byproduct. Osmotic dehydration is a widely used food processing method for fruits and vegetables. This study investigates the potential of making infused tender coconut kernel products through osmotic dehydration techniques.

Objective

This study investigates the effects of solid-state osmotic dehydration (SSD) versus liquid-state osmotic dehydration (LOD) and compares two osmotic agents (sorbitol and sucrose) on the mass transfer characteristics of tender coconut kernel. The aim is to provide theoretical reference and technical support for sugar infusion processing of tender coconut kernel.

Results

SSD showed significantly higher water diffusion coefficient (9.0396 h⁻¹/²) compared to LOD (2.9940 h⁻¹/²), with equilibrium water loss rates of 49.04% and 17.31% respectively. Under SSD conditions, sorbitol demonstrated superior dehydration efficiency with 41.95% water loss and 71.09% dry basis yield increment compared to sucrose (38.64% water loss, 61.38% yield increment).

Conclusion

Solid-state osmotic dehydration is significantly more efficient than liquid-state osmotic dehydration for tender coconut kernel processing. Sorbitol outperforms sucrose as an osmotic agent due to its smaller molecular weight and superior water-binding capacity. This research provides technical support for developing value-added tender coconut kernel products.
  • Published in:Foods,
  • Study Type:Experimental Research,
  • Source: PMID: 39063272, DOI: 10.3390/foods13142188
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