This research is aimed to study processing for three types of desiccated coconut product, i.e. flaked, shreded and sliced coconut, the research experiment was divided into 6 parts as follows; Part 1 Investigation on the difference of coconut for three major sources, i.e. Tab Sakae, Bang Chang and Khu Samui by analyzing chemical composition of coconut meat as well as comparing shell, husk and coconut water. The results showed that they were no significant difference (P<0.5) in moisture, fat, ash and fibre content, but Tab Sakae coconut had the highest content of coconut meat and protein, i.e. 36.0% and 3.81% respectively. Thus, it was selected as raw material in all subsequent experiments. Part 2 To find appropriate condition for blanching process prior to dehydration. Results from blanching a piece of coconut in water at 70, 80, 90, and 100 degree Celsius for 1, 5 and 10 minutes, showed that no Salmonella sp. Was detected when blanched at 100 degree Celsius at 1 minute. Low Coliform sp. and Total Plate Count were also observed. In comparing blanching test for flaked, sherded and sliced coconut in steam at atmosphere for 5, 10 and 15 minutes revealed that only 5 minutes was sufficient to kill most bacteria which was confirmed by negative results in Salmonella sp., Coliform sp. and Total plate Count. Part 3 Study on the appropriate condition for drying process; three types of coconut were dried at 80 degree Celsius in a tray drier after spreading them at 1, 2, 3 and 4 cm. in thickness, it was shown that flaked coconut at 2 cm. thickness as well as shredded and sliced coconut at 3 cm. thickness required the shortest drying time. As for optimum temperature, out of 60, 70, 80, 90 and 100 degree Celsius that were used 80 degree Celsius was considered most suitable for drying all these three types of coconut since it gave high quality products and require only short drying time. Part 4 Experiment to determine the effect of sodium metabisulfite (Na2S2O5) in quality of the three types of coconut by dipping in solution or spraying with solution of 0, 0.02% and 0.04% concentration: The latter method gave better quality coconut and there was no significant difference (P<0.5) in sprayed samples between the 0.02% and 0.04% concentration of Na2S2O5 for flaked and shreded coconut while in the case of sliced coconut, 0.04% concentration of Na2S2O5 would give a better quality product than 0.02% (P<0.5). Part 5 Study on the effect of different levels of butylated hydroxy toluene (BHT), on the quality of the three coconut products: Out of 0, 0.005% BHT (P<0.5) for all the three types of coconut. Part 6 The effect of packaging material and packaging condition on the shelf-life of the products. HDPE pouch enclose in kraft paper was compared with HDPE without kraft paper. The coconut products were packed under nitrogen and atmospheric condition. It was shown that the quality of three types of coconut that packed in HDPE pouch enclosed in karaft paper bag and under nitrogen were still acceptable by the tests panel even after 3 months in storage.
