Using steam sterilization effectively and economically for Sri Lankan desiccated coconut industry

Abstract

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