Abstract:
The unit operation blanching was introduced to the desiccated coconut production process to ensure I
destruction of pathogenic bacteria. However, research has shown that even after introducing
blanching process, certain bacteria are able to survive. As a result, incorporation of DC into other fo products without additional treatment can be of significant risk. Steam sterilization is a proven them processing method in food industry. Therefore it could be introduced into the DC production process place of hot water blanching.
Further, one of the main problems of the DC production process is the generation of large quantity waste water due to discharge of coconut sap, blanching operations and equipment washing processes.
