End Products and Package of Coconut Processing Line
—-Concentrate Coconut water filled into aseptic bags(5kg,220kg or 1000kg).
—Single strength coconut water (Non-concentrated coconut water) filled into tin cans, bottles or aseptic bags.
—Coconut milk/cream filled into aseptic bags, tin cans or bottles.
—Desiccated Coconut filled into poly bags, jars or pouches.
—Virgin Coconut Oil(VCO) filled into bottles or barrels.
Description of Coconut Processing Line
Single strength coconut water is a refreshing and cooling drink. Its sodium and potassium content makes it an ideal drink for rehydration. In a healthy, undamaged coconut, the water is even sterile. Fresh coconut after dehusking and deshelling, then use one drill to pierce one hole on the coconut to extract coconut water. After extraction, coconut water is filtered. Filtration can be done using a double cloth filter, this is especially important for mature coconut water, as dry husk fibers and dirt from the shell of mature nuts can easily get into the coconut water during extraction. After filtration, the coconut water is quickly cooled to retard any deterioration reactions. Then, it is sent for separation, homogenizing, degassing, subsequent pasteurization and aseptic packaging.
If coconut water is extracted at a location away from the aseptic packaging site, the filtered coconut water can be packed into food grade plastic bags, quickly cooled and transported to downstream processing. The single strength coconut water content is 92%-95% and soluble solids is about 12 brix.
Concentrated coconut water: Concentrated coconut water is about 60-65 brix and water content is about 35%-40%. Fresh coconut water after extracting, filtering, cooled to 4 ℃ and storing into double layers insulation tanks. Then the low-temperature coconut water will be prepasteurization and separation. Then, it goes into a multiple-effect evaporation stage to increase °Brix levels. Usually, the product is concentrated to 60-65 °Brix and packed into 200 kg plastic bags in drums for bulk transportation under ambient conditions. It is recommended that the concentrate coconut water will be stored at below zero temperature for 2 years.
Coconut milk/cream: Coconut milk and cream are produced from 10-13 months old mature coconuts when the kernel is hard and thick. They are natural oil-in-water emulsions extracted from the mature coconut kernel. The difference between coconut milk and cream is the amount of fat. The fat content of the coconut milk is 5%-20%, whereas coconut cream reaches to 20%-50%. To extract coconut milk for industrial manufacturing purposes, mature coconuts go through deshelling and paring. Pieces of kernels are then sent into industrial-scale cutters and grinders. Next, the grated coconut kernel then goes into a series of screw extractors to extract coconut milk. The residual kernel from this first press is then mixed with water before it is pressed again to increase extraction yield. After extraction, coconut milk is filtered by a vibrating sieve machine to remove large contaminants. It can then be standardized to a pre-determined level of fat and blended with other ingredients. Finally, coconut milk is homogenized, degassed, pasteurized and aseptically filled into aseptic bags or small packages like bottles or tin cans.
Coconut milk powder: After extracting coconut milk from fresh coconuts, then the coconut milk after filtration and pasteurization, then pump into the vacuum evaporator to evaporate water from the milk, then the high solids coconut milk will be feed into the pressure/centrifuge spray dryer to make the coconut milk powder. The end coconut milk powder will be filled into the composite plastic pouches.
Desiccated coconut: Desiccated coconut is food with 2%-3% moisture content of coconut copra after being ground and dried, it is widely used in the baking of biscuits, snack bars, cakes, cookies and so on. After the grounded coconut copra enters the boiling drying room, under the action of the circulating hot air, the material flows in the drying room in a suspended and fluidized state. Each drying rate is equipped with a stirring device, which can prevent the material from being blocked in the drying room and promote the material flowing in the drying room. the coconut copra exits the cylindrical multi-chamber dryer and then enters the vibrating fluidized bed for secondary drying to further ensure the dryness of the material. After the material exits the vibrating fluidized bed, it enters the linear vibrating screen to screen out the larger size of the desiccated coconuts. After drying, the coconut water content is deduced from 19% to 2%-3%. The end desiccated coconut can be filled into poly bags. When we use the belt dryer to dry the coconuts, the temperature is about 60℃-75℃.
Coconut oil: Coconut oil is one of the main products traditionally derived from the coconut kernel. Coconut oil processing methods or technologies are classified into two major types based on copra or fresh coconut kernel used. The oil extraction technology, which starts with copra as the raw material, is commonly known as the dry process. While the method that uses fresh coconuts as starting material is generally called the fresh-wet or fresh-dry process. Based on different separation methods, coconut oil can be classified into two types – RBD coconut oil and virgin coconut oil (VCO). The former is refined, bleached and deodorized (RBD) from dry extraction, while the latter is produced by fresh-wet and fresh-dry extractions.
Technological Flowchart Of Coconut Processing Line