Thermal processing of green coconut (Cocos nucifera Linn.) pulp

Abstract

Increase in coconut water consumption results in green coconut husk as a residue (which also contains pulp) representing approximately 85% of fruit weight. It is estimated that in the state of Rio de Janeiro alone during summer 12000 tonnes of coconut husk waste are generated. These husks are destined mainly to landfills and despite being organic they are difficult to degrade due to high fiber content (PASSOS, 2005) and (ISHIZAKI et al., 2006). Considering this data it can be concluded that it would be interesting to stimulate research of alternatives for transforming this waste into aggregated value products. Thermal heat treatment is a common preservation technique employed by the food processing industry. It generally encompasses procedures to ensure microorganism destruction (that may affect the consumer as well as food sensorial quality) and inactivation of enzymes by heat. Process optimization and food quality as well as minimization of processing costs (economically viable) are also expected. This study proposes research of thermal processing of green coconut pulp, analysing the best possible combination of time and temperature conditions so as to obtain a product that is safe for use as a food ingredient.