Dehydration of pulverized kernel

In theDCmanufacture, different types of dryers are used for

drying. In the early 1980s, tray-type desiccators or dryers

with semiautomatic arrangement for loading and unloading

were used. Presently, in the modern DC plants, fluidizedbed

continuous dryers are used in place of tray-type batch

dryers. As the drying can be done in the continuous mode,

they are faster and more efficient (Kumar et al., 2003). The

operational mechanism of the drying process in desiccators

was indirect heating of the heat exchangers by the flue

gases generated through the combustion of either firewood

or furnace oil. The hot air from the heat exchangers is

blown onto the dryers from bottom to top. After removal

of the water from the wet kernel, the humid air is dispelled

through a chimney. When the inlet and outlet temperatures

of air are 130◦ and 88◦C, respectively, the average drying

temperature inside the dryer is around 88◦C. Under these

conditions, the drying process for the removal of kernel

moisture from 43% to 3% normally takes about 45 min

(Fernando and Thangavel, 1984).

Batches of DC reaching desired moisture level would be

ready to determine the outturn. Usually, the outturn or per

nut yield of DC might vary due to factors such as varietal

differences, soil fertility and climate. In the industrial

sector, for those operating as coconut producer societies

or cooperatives, the DC outturn per 1,000 nuts is an important

determinant for profit sharing and related matters.

Data collected over the years show that at least 7,000 nuts

would normally be required for 1 metric ton of DC from

tall varieties of coconut in Sri Lanka.

DC grading

Desiccated coconut is graded according to the fineness of

the material to meet the customer requirements. Fine and

medium are the two most popular grades of DC highly

demanded by western countries. As production of DC exclusively

in one form might not be practically feasible,

often the finished product may become a mixture of fine

and medium grades. DC in the form of fancy cuts is also

required for certain specific applications. According to the

CODEX standard for desiccated coconut (CODEX, 1991),

DC is classified as (1) extra-fine desiccated coconut, in

which no less than 90% of DC shall pass easily through

a sieve with a 0.85-mm square mesh, and furthermore, no

more than a maximum 25% of the weight will pass through

a sieve of 0.50-mm square mesh; (2) fine desiccated coconut,

of which not less than 80% of the weight shall pass

easily through a sieve of square aperture size of 1.40-mm

square mesh but of which a maximum 20% of the weight

will pass through a sieve of 0.71-mm square mesh; and (3)

medium desiccated coconut, of which not less 90% of the

weight shall pass easily through a sieve of square aperture

size of 2.80mmbut ofwhich amaximum 20% of theweight

will pass through a sieve of 1.40 mm square aperture size.

DC packing, storage, and product quality

DC is packaged, transported, and stored in containers that
optimize maintenance of nutritional and organoleptic quality.
For best quality, the product should be stored in a cool,
dry place. The packaging material shall be such that it
protects the product against microbial and other contaminations
and infiltration of moisture as well. In addition, the
packaging material should not impart any odor or flavor to
the product. The material of choice for packaging DC is
polylaminated Kraft paper bags with inner poly liner; such
material can effectively act as a barrier for moisture, air,
and light.
Generally, the microbiological stability of the finished
products is dependent on the microbial load of the starting
material as well as the maintenance of sanitation in the
processing plant. Therefore, the higher colony count in the
end product could be probably reduced by pasteurization as
well as strict sanitary control. The maximum allowable microbial
colony counts in DC are given in Table 9.6. Drying
process not only preserves the product for extended times
and prevent microbial growth, it also offers easy application
in various food products.
Coconut milk, cream, and milk powder
Coconut milk is a white, thick liquid extracted with water
from freshly grated coconut kernel. Basically, it is an
emulsion containing fat, protein, sugars, minerals, and vitamins.
Fat is the most dominant component in coconut
milk, and its content might vary depending on the volume
of the water added during milk extraction. For instance, coconut
cream obtained without addition of water may have
about 35–37% fat while the milk obtained with a 1:1 mixing
ratio would have 15–17% fat (Anon, 1998). Coconut
milk is a relatively less stable emulsion, which, under ambient
conditions, may break down into two distinct phases:
a heavy aqueous phase and a lighter creamy phase. Owing
to the high content of nutrients, coconut milk may undergo
rapid deterioration at room temperature. For shortterm
preservation, the milk can be kept in a freezer, while
for long-term preservation, it may need to be stabilized by
additives as well as packed under sterile conditions. Use
of aseptically packaged coconut milk is popular in some