Intermittent Microwave Drying of Green Coconut Pulp

In Brazil a great amount of coconut pulp is discarded with the husk after coconut water extraction. Drying may be used to increase the product shelf-life allowing it to be used as a food ingredient. In the present paper the effect of intermittent microwave drying of green coconut pulp is studied. The drying experiments were conducted with two different powers and two different intermittence intervals. Quality was assessed by color, texture and water activity measurements. Drying is controlled by internal diffusion and could be modeled with Page equation. The experimental condition that led to a more significant change in colour and texture was the one with 200 W and 25 s on-35 s off cycle.