Effect of Superheated Steam Treatment on Changes in Moisture Content and Colour Properties of Coconut Slices

Mah Sook Yun, Wahidu Zzaman, Tajul A. Yang


Drying is one of the methods to preserve the quality and prolong the shelf life of food. Coconut meat was sliced and dried using superheated steam oven at 140°C, 160°C and 180°C. Drying was carried out at different drying time (5, 10, 15, 20, 25 and 30 minutes). The effect of drying temperature and time on the moisture content and colour properties (L, a, b and BI) of the coconut slices were studied. The temperature and time significantly (p < 0.05) affected the moisture loss and colour values of coconut slices during superheated steam drying. The moisture content decreased with increased drying temperature and time. The values of L decreased with drying temperature and time. The a and b value of coconut slice dried at 140°C decreased initially then increased with time. Coconut slices dried at 160°C had their a values increased up to 20 minutes then decreased and b values increased up to 20 minutes then fluctuated. The a and b values of coconut slices dried at 180°C showed fluctuation. BI values of coconut slices increased with increasing drying time and temperature.


Coconut slices; Superheated steam drying; Moisture content; Colour

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DOI: http://dx.doi.org/10.18517/ijaseit.5.2.488


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Published by INSIGHT - Indonesian Society for Knowledge and Human Development