Infrared drying of canjiqueira fruit: A novel approach for powder production

Abstract

This study investigated the production of canjiqueira (Byrsonima orbignyana A. Juss) powder using infrared drying (IRD) to overcome challenges in commercialization, such as short shelf life and post-harvest losses. Our objective was to obtain canjiqueira powder and to evaluate the effects of different drying temperatures (60; 70 and 80 °C) on drying kinetics, mathematical modeling, thermodynamics, energy efficiency, and quality characteristics. The results showed that drying at 80 °C reduced drying time (by 45 %), with internal and external control approach accurately modeling the process, and effective diffusivities in a magnitude order of 10–9 m²/s. Thermodynamic and energy analyses indicated higher energy efficiency at 80 °C. Slight differences were observed in color parameters (ΔE 0.05) were obtained for the particle physical characteristics. The study concluded that IRD at 80 °C is effective in producing canjiqueira powder with favorable energy/quality properties, contributing to regional development in the Pantanal biome and strengthening the local bioeconomy.

Keywords

• Pantanal biome
• Thermal processing
• Functional powder
• Radiant dehydration