Coconut method and product

Details Coconut method and product Coconut method and product

1979-11-26

1981-12-22

Hunter, Jeanette M.

Food or edible material: processes, compositions, and products

Direct application of electrical or wave energy to food...

Heating by electromagnetic wave

426617, 426326, 426335, 426539, 426242, A23L 136, A23L 1272

Patent

active

043071201

ABSTRACT:
A method of preparing dried coconut meat which retains its white appearance during extended storage while having increased flavor and odor imparting constituents by contacting raw moist coconut with a sulfur dioxide solution followed by microwave electromagnetic irradiation.

REFERENCES:
patent: 2783152 (1957-02-01), Maya et al.
patent: 2973272 (1961-02-01), Winston
patent: 3494724 (1970-02-01), Gray
Latimer et al., Journal of Clinical Microbiology, Oct. 1977, vol. 6, #4, pp. 340-342.
Schaffner et al., Applied Microbiology, May 1967, vol. 15 #3, pp. 471-475.
Publication Reprint, Food Eng., Sep. 1978, "Microwave Drying: What's Holding It Back?".
Publication Reprint, Oct. 1975, Canner/Packer "Microwave Drying of Onions Produces Lower Microbial Counts".
Ponting and Johnson, "Determination of Sulfur Dioxide in Fruits", Ind. Eng. Chem., pp. 682, 686, 1945.
Allen, R. R., "Volatile Flavour Constitutients in Cocoanut Oil", Chem. Ind. (London), p. 36, 1960.

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