A comparative study of microwave and oven dry method as pretreatment of coconut kernels (Cocos Nucifera) and its effects on specific gravity and refractive index of coconut oil

With the help of oven and microwave drying methods, the purpose of this investigation is to ascertain the refractive index and specific gravity of coconut oil that has been extracted from coconut kernels that have been processed. Components and Methods of Research: Our coconut kernels were cut into slices that were 1 cm3, 8 cm3, and 27 cm3 in size. One group dried their items using the microwave, whereas the other group dried their items using the oven. This study was performed on a total of forty different samples (Group 2). Every one of the two sets contains twenty samples in total. At the same time as the G power was kept at 80 percent, the size of each gathering was determined by using the findings of a prior concentrate on an online sample calculator. The novel drying processes were carried out at temperatures of 40 degrees Celsius, 50 degrees Celsius, and 60 degrees Celsius for a length of five, six, and seven minutes, respectively. Compute the specific gravity and refractive index of the oil that was extracted in order to determine the quality of the oil. Both drying in the oven for seven minutes at sixty degrees Celsius (0.93) and drying in the microwave for the same length of time gave the best possible results for specific gravity (0.66). When it comes to the refractive index, the best results were obtained by air drying in the oven (1.46), followed by drying in the microwave (1.46). (2.02). With specific gravity and refractive index having two-tailed significant values of p=0.003 and p=0.001, respectively (p<0.05), both groups exhibit a statistically significant difference. This difference is based on the numerical data. In conclusion, the findings demonstrated that microwave drying performed noticeably better than oven drying when it comes to the development of novel drying technologies.