Development of an Integrated Light (Minimal) Processing Technology for Tender Coconut and Tender Coconut Husk Based Products
By: Subramanian K V.
Contributor(s): Raju V K(Guide).
Material type:
BookPublisher: Vellanikkara Department of Processing Technology, College of Horticulture 2004DDC classification: 631.56 Online resources: Click here to access online Dissertation note: PhD Abstract: Investigations in developing an integrated light (minimal) processing
technology for tender coconut and tender coconut husk based products were conducted
at College of Horticulture, KAU, Vellanikkara, Thrissur - 681 565.
Objectives of the study was to standardise some methods for minimal
processing and low temperature storage to extend the shelf life of tender coconut
enabling to serve as a chilled RTS beverage. To find out some method for effective
utilization ofTCH (Tender Coconut Husk) was another objective of the study.
Popular varieties such as WCT, COD, COD x T, T x GB were subjected
for the study. Minimal processing involving trimming of the husk, treating with a
solution ofKMS 0.5% and citric acid 0.5% for 5 minutes, packaging in LDPP cover of
0.025 mm with 40 ventilation holes, kept under refrigerated condition was found to
increase the shelf life of L.P. nut up to 18 days without quality deterioration and
acceptance. Changes in TSS and acidity of LP nut under refrigerated condition was
very minimum registering their values 4.07° Brix and 0.112% respectively on is" day.
On a pilot testing study it was found that the consumers accepted the
product up to 18th day of storage and recorded it as more convenient to use.
TCH was found useful as ,« medium for mushroom growing, as a
component of medium for growing anthurium and also for preparation of silage.
Decomposition ofTCH was very poor.
For mushroom growing TCH registered a BE of39.58% with P. sajar caju.
As a component in growing medium for anthurium TCH was equally good as MCH
(Matured Coconut Husk).
Silage prepared with TCH was found to be of good nutritive value with
digestible carbohydrate content of 64.53% and acceptable to the cows fed with it.
Husk and shell of tender coconut had a calorific value of 2.373 and
3.985 k cal s' respectively.
| Item type | Current location | Call number | Status | Date due | Barcode |
|---|---|---|---|---|---|
Theses
|
KAU Central Library, Thrissur Theses | 631.56 SUB|DE (Browse shelf) | Available | 172345 |
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PhD
Investigations in developing an integrated light (minimal) processing
technology for tender coconut and tender coconut husk based products were conducted
at College of Horticulture, KAU, Vellanikkara, Thrissur - 681 565.
Objectives of the study was to standardise some methods for minimal
processing and low temperature storage to extend the shelf life of tender coconut
enabling to serve as a chilled RTS beverage. To find out some method for effective
utilization ofTCH (Tender Coconut Husk) was another objective of the study.
Popular varieties such as WCT, COD, COD x T, T x GB were subjected
for the study. Minimal processing involving trimming of the husk, treating with a
solution ofKMS 0.5% and citric acid 0.5% for 5 minutes, packaging in LDPP cover of
0.025 mm with 40 ventilation holes, kept under refrigerated condition was found to
increase the shelf life of L.P. nut up to 18 days without quality deterioration and
acceptance. Changes in TSS and acidity of LP nut under refrigerated condition was
very minimum registering their values 4.07° Brix and 0.112% respectively on is" day.
On a pilot testing study it was found that the consumers accepted the
product up to 18th day of storage and recorded it as more convenient to use.
TCH was found useful as ,« medium for mushroom growing, as a
component of medium for growing anthurium and also for preparation of silage.
Decomposition ofTCH was very poor.
For mushroom growing TCH registered a BE of39.58% with P. sajar caju.
As a component in growing medium for anthurium TCH was equally good as MCH
(Matured Coconut Husk).
Silage prepared with TCH was found to be of good nutritive value with
digestible carbohydrate content of 64.53% and acceptable to the cows fed with it.
Husk and shell of tender coconut had a calorific value of 2.373 and
3.985 k cal s' respectively.
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