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SOME OBSERVATIONS ON COPRA DRYING IN SRI LANKA

Authors:

M. C. P. RODRIGO ,

COCOS, LK
About M. C. P.

Department of Food Science and Technology, University of Peradeniya, Peradeniya, Sri Lanka.

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B. L. AMARASIRIWARDENE,

LK
About B. L.
Department of Food Science and Technology, University of Peradeniya, Peradeniya, Sri Lanka.
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U. SAMARAJEEWA

LK
About U.
Department of Food Science and Technology, University of Peradeniya, Peradeniya, Sri Lanka.
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Abstract

Twenty five commercial copra kilns in Sri Lanka were studied for variations of
their dimensions and copra curing practices in relation to the "Standard Ceylon
Copra Kiln" and the quality of copra produced. Changes in the height and the width
of the platform resulting in probable changes in drying conditions of copra was
noted. The use of powdered charcoal appeared to improve the quality of copra
produced and more cost effective than use of coconut shells. Addition of sulphur dust
to the fuel further improved the quality of copra.
How to Cite: RODRIGO, M.C.P., AMARASIRIWARDENE, B.L. & SAMARAJEEWA, U., (2010). SOME OBSERVATIONS ON COPRA DRYING IN SRI LANKA. COCOS. 11, pp.21–31. DOI: http://doi.org/10.4038/cocos.v11i0.2155
Published on 10 Aug 2010.
Peer Reviewed

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