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Table Of Contents

Chapter 1 Coconuts and Pacific Island countries and territories
1.1 Characteristics of Pacifc Island countries and territories
1.2 The coconut industry in the Pacifc region
1.2.2 Coconut processing in the Pacifc region
1.3 Socio-economic signifcance of VCO processing in PICTs
Chapter 2 Understanding coconut oil and its quality parameters
2.1 Characteristics of coconut oil
2.2 Types of edible coconut oil
Refned, bleached and deodorised coconut oil
2.3 Multifunctional uses of coconut oil
2.4 VCO as a versatile product
2.5 Health benefts of VCO
2.6 Quality standards of virgin coconut oil
Chapter 3 VCO production technologies
3.1 Pre-processing stage
3.2 Processing stage
3.2.1 Fresh-dry VCO processing technologies The fresh-dry low pressure oil extraction method The fresh-dry high pressure expeller methods The Fresh-dry centrifuge method
3.2.2 Fresh-wet VCO processing technologies The fresh-wet modifed natural fermentation method The fresh-wet centrifuge method
3.3 Post-processing stage
3.3.1 Oil drying
3.3.2 Ageing
3.3.3 Fine fltration of VCO
3.4 Packaging and storage
3.5 Comparative analysis of different processes for producing VCO
3.6 Issues in VCO processing
3.6.1 Misconceptions in VCO processing and labelling
3.6.2 Organic certifcation
4.1 Pre-processing stage
4.1.1 GMPs for selection/harvesting
4.1.2 GMPs for husking
4.1.3 GMPs for the transport of husked nuts to the VCO processing plant
4.1.4 GMPs for the inspection of nuts at the VCO plant
4.1.5 GMPs for the storage of nuts
4.2 GMPs for the processing stage
4.2.1 GMPs for handling coconut water
4.2.2 GMPs for removal of the coconut kernel and particle size reduction
4.2.3 GMPs for fresh-dry process GMPs for drying of freshly comminuted kernel GMPs for low pressure oil extraction/DME GMPs for high pressure oil extraction (from Bawalan and Chapman 2006) GMPs for settling and fltration of newly extracted VCO
4.2.4 GMPs for fresh-wet processes GMPs for coconut milk extraction GMPs for recovery of VCO from fresh-wet processes GMPs for fltration of VCO produced from the fresh-wet processes
4.3 Good manufacturing practices for the postprocessing stage
4.3.1 GMPs for oil drying
4.3.2 GMPs for ageing of VCO produced from the modifed fermentation process
4.4 GMPs for packaging and storage of VCO
4.5 Sanitation standard operating procedures (SSOPs)
4.5.3 Personal hygiene (from Bawalan and Chapman 2006)
4.5.4 Record keeping and production data
Chapter 5 General requirements for setting up VCO processing plants
5.1 Site requirement
5.2 Plant building design and features
Chapter 6 By- products processing
6.1 Coconut shells
6.1.1 Fuel for heating applications by direct burning
6.1.2 Conversion to coconut shell charcoal
6.1.3 Processing coconut shell into fashion accessories and novelty items
6.1.4 Processing coconut shell into coconut shell four
6.1.5 Investment costs
6.2 Coconut water
6.3.1. Utilisation of coconut milk residue for food and nutrition
6.3.3. Drying for further oil extraction
6.3.4. Composting to produce organic fertiliser
6.3.5 Quality control and handling of wet coconut milk residue
6.4 Coconut skim milk
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Produccion de Aceite de Cocos

Produccion de Aceite de Cocos

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Published by Omar Cespedes

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Published by: Omar Cespedes on Aug 27, 2013
Copyright:Attribution Non-commercial


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