Desiccated Coconut is a grated, dried (3% moisture content max.), and unsweetened fresh meat
or kernel of a mature fruit of coconut. Dessicated Coconuts are graded by its cutting size, for
example, fine grade and medium grade where fine grade is smaller particle size than the
medium grade.
Desiccated Coconut is ideal for use as fillers, toppings and as ingredients, especially in the
baking of biscuits, snack bars, cakes, cookies and so on.
The steps in producing desiccated coconut are as follows:
1) Removal of coconut husk
2) Removal of coconut shell
3) Removal of thick brown coconut skin,
4) Washing of white coconut meat to remove foreign material
5) Blanching of white coconut meat to reduce the number of microorganism to the safe
level fit for human consumption within its shelf life
6) Cutting of white coconut meat into the desired size
7) Hot air blow drying the grated white coconut meat to reduce the moisture content from
19% to less than 3%
8) Cooling of desiccated coconut
9) Sieving of desiccated coconut to separate desiccated coconut as according to the
desired size
10) Color Matching where the CIE delta E should be below 2.5
11) Packing of desiccated coconut.
Color matching of desiccated coconuts involves the following steps:
1) Samples are placed in the petri dish for CM-5 or Granular Materials Attachment for
CR-410
2) Settings for CM-5 is SCI, D65, 30mm and 10o and 3 times manual measurement
3) Settings for CR-410 is D65 and 3 times auto measurement
4) A standard is measured using either a CM-5 or CR-410
5) Standard readings are saved in the instrument
6) Each production batch is measured. A CIEdelta E of 2.5 is the maximum tolerable
delta E.
7) If the sample is below delta E of 2.5 then the batch will undergo packaging
8) If the delta E is greater than 2.5 the batch is rejected and will undergo reprocessing
i.e the batch will be mixed with newly produced batch to achieved the desired delta
E
