Characterization of an artisanal coconut flour production process using mass balance
DOI:
https://doi.org/10.61454/ycq2f607Keywords:
tropical agroindustry, mass balance, coconut flour, unit operations, artisanal processAbstract
The present study aimed to technically characterize an artisanal process for coconut flour production (Cocos nucifera L.) using the solid residue generated after coconut milk extraction, through the analysis of unit operations, operating times, yields, and mass balance, incorporating basic food safety considerations. An applied experimental and descriptive study was conducted, using a single mature coconut as the processing unit and household-scale equipment under real artisanal production conditions. During the process, the duration of each stage was recorded, and material fractions were quantified to construct the overall mass balance. The results showed an approximate yield of 50% of fine flour relative to the processed fresh pulp, obtaining 175 g of flour from 350 g of pulp. Time analysis revealed that manual sieving represents the main bottleneck of the process, accounting for more than 50% of the total operating time. In addition, critical variables associated with dehydration and product handling were identified as factors influencing process efficiency and reproducibility. Overall, the findings evidence the technical behavior of the artisanal process under pilot conditions, providing reference information for its improvement and for future evaluations aimed at optimization and eventual technical scaling in tropical contexts
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