Conducted by VSU
, Started on 2021 -
Completed on 2025
Ongoing
Published
Total Page Views : 3
Total Likes : 1
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Originally, this project focused on the storage characteristics of NCRC-V developed coconut baked and dried food products. It determined the equilibrium moisture content (EMC) at different temperatures and relative humidity. There are 8 different models used for the modelling of the isothermal characteristics of coconut-based food products. Shelf-life can be estimated using this study. This time, the project alleviated its research area on storage coconut- based liquid products. In this review, three (3) products (coconut water, retorted cand frozen coconut milk) were evaluated for its storage characteristics.