STUDY OF COCONUT PROCESSING AND STABILITY

Authors

  • EVÂNIA ALTINA MENDONÇA TEIXEIRA Universidade Dederal do Ceará
  • GERALDO ARRAES MAIA
  • LUCIANO FLÁVIO FROTA DE HOLANDA
  • GERALDO SÉRGIO FRANCELINO DE OLIVEIRA
  • JOSÉ CALS GASPAR JUNIOR
  • RAIMUNDO WILANE DE FIGUEIREDO

DOI:

https://doi.org/10.5380/cep.v3i1.15188

Keywords:

COCO RALADO - PROCESSAMENTO, COCO RALADO ESTABILIDADE. DESICCATED COCONUT - PROCESS, DESICCATED COCONUT - STABILITY.

Abstract

The desiccated coconut was obtained from desintegrated nuts, partially defattened and having been dehydrated at 70ºC to a humidity below 3. It was packed in foil bags polyetilene-aluminum. polyetilene containing 100g each.

The study of shel-lif of the above product was carried out through chemical and physical-chemical analysis, imediately.

Downloads

How to Cite

TEIXEIRA, E. A. M., MAIA, G. A., HOLANDA, L. F. F. D., OLIVEIRA, G. S. F. D., JUNIOR, J. C. G., & FIGUEIREDO, R. W. D. (1985). STUDY OF COCONUT PROCESSING AND STABILITY. Boletim Do Centro De Pesquisa De Processamento De Alimentos, 3(1). https://doi.org/10.5380/cep.v3i1.15188

Issue

Vol. 3 No. 1 (1985)

Section

Artigos

License

Copyright for articles published in this magazine belongs to the author, with first publication rights for the magazine. By virtue of appearing in this public access magazine, the articles are free to use, with their own attributions, in educational and non-commercial applications.