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Desiccated Coconut

Production

How does it became desiccated???

Pared Meat Operation


(PMO)

DC Production

Wet Process

Dry Process

Pared Meat Operation

Removal of the coco shells


Paring
Washing and inspection

Pared Meat Washing and Inspection

Start

Loading of
Pared Meat

Inspection,
Belt
Conveying

Surging of
Pared Meat

By-Passed Reject
Pared Meat

Slicing of
Pared Meat

Inspection,
Belt
Conveying

Pared Meat
Distribution

Pared Meat
Hopper

Coconut pared meat from external supplier passed through in an initial


inspection. (Conducted by the weigher and the inspection crew that is
being assigned)
-Pared meat loaded in hopper, equipped with water sprinkler to ensure
the sufficient washing.
Pared meat will passed through the inspection belt conveyor. It has
magnet on the discharge to detect metals.
Slicing or decapping machine for second inspection belt conveyor with
plate magnet (to detect metals in the pared meat hopper)
Pared meat conveyed from pared meat hopper for cut distribution
Pared meat in surge car are sprayed with chlorinated water every 30
minutes after 4 hours of exposure to prevent meat spoilage

Shredding Procedure

Start

Distribution of
Pared Meat

Milling to
Specific Cuts

Sulfiting
(Albosol soln)

Mixing thru
Rotary Mixer

Pared Meat conveyed thru inclined screw and distributed to milling lines
Milling: (Production cut)
Granulated cut
Special

cut

-tender flake
-extra fancy
-extra long sured
-mill run chip

Blanching

Start

Rotary Mixing

Distribution

Blanching

Inspection
Monitoring

Lines A, B, and C

Milled coconut meat from drum mixer is transferred to spreader screw


thru a clean drop chute

Spreader Screw

Evener- Maintains coconut product spread evenly in the apron bed

Blanching- Milled meat on perforated aprons is pasteurized for minimum


of 5.75 minutes at a minimum temperature of 211 degrees F and steam
flowrate at 1,650 lbs/hr (CCP)

Line D

Milled meat will be conveyed by a thermal screw injected on the side


with steam for pasteurization with minimum of 7 minutes at a minimum
of 205 degree F and steam flow of 1000 lbs/hr (CCP)

Blanching Operations

2 stages of pasteurization process;


- 3 lines operation (A,B,C)
-Stage A compartment
o Upper portion 30 pcs pps
o Lower portion 30 pcs pps

-Stage B compartment
o Upper portion 12 pcs pps
o Lower portion 16 pcs pps

Dry Process

Drying Operations

2 stages drying process


o 3 compartment zones per stage
o Stage A dryer
-A1 circulating fan compartment updraft action
-All remaining compartment circulating fan downdraft actions
-Each of this compartment having 4 steam coils
o Stage B dryer
-All compartment circulating fan downdraft
-B1 compartment- 3 steam coils
-B2 compartment- 2 steam coils
-B3 compartment- 1 steam coil

o Jog compartment
o Cooling compartment

Drying Procedure

Two Stage Drying

- For first drop of the material at the feed-end of apron, SS dropped


chute for the material to be properly distributed at the apron. Spreader
screw and evener for correct apron bed thickness for dying purposes.

Automatic temperature is being set necessary to attain required


moisture level based on the recommended dryer temperature.

At the discharge end during the DC materials stabilized, dryer operator


continuously checks via tactile dryer discharge for moisture and visual
checks for color, odor, and foreign materials.

Screening and Packing

Dryer
Compartment

Dryer Discharge
Horizontal Screw
Conveyor

45 degree
Inclined Screw
Conveyor

Lump Breaker

Rotex
Screening

PreWeighing

Vibratory
Packer

43 degree SS Hopper
with Inclined Screw
Conveyor

Packing
Conveyor

Inclined Belt
Conveyor
(Picking Table)

Vibrating Table

Weighing
Scale

Heat Sealer

Union
Sewing
Machine

Metal
Detector
Conveyor

Bag
Flattener
Conveyor

Transfer
Conveyor

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