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

• Drying at 80 °C significantly reduced the drying time; • Process was accurately modeled using both internal and external control approaches; • Thermodynamic and energy analyses demonstrated higher energy efficiency at 80 °C. • Higher drying temperatures increased dispersibility and lowered hygroscopicity. 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 <10). The solubility parameters were affected by the temperature, in which an increase temperature, lead to higher dispersibility and lower wettability and hygroscopicity. No differences (p > 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.