Process for freezing kinds of fresh coconut fruits

A process for freezing kinds of fresh coconut fruits comprising:

• i) selecting coconut fruits;
• selecting coconut fruits from coconut trees of 15 years old or more;
• ii) cleaning the coconut fruits;
• cutting and removing exocarps of the coconut fruits, peeling off coirs of the coconut fruits until endocarps of the coconut fruits are explored;
• washing and cleaning 3 eyes of the husked coconut fruits;
• cleaning until the openings of the husked coconut fruits are explored, but the openings of the husked coconut fruits are not broken;
• rapidly washing the husked coconut fruits by water, picking up them immediately, and then draining, and not impregnating with water for a long time;
• iii) drying the surface of the husked coconut fruits;
• placing the husked coconut fruits on inox shelves in the room, and then using industrial fans for drying from a plurality of directions of the drying shelves until the surface of endocarps of the husked coconut fruits is changed to peach brown;
• measuring moisture content on the surface of endocarps of the husked coconut fruits so that it does not exceed 5-10%;
• iv) freezing the husked coconut fruits according to 7 following phases:
• freezing phase 1:
• reducing temperature of the husked coconut fruits to a temperature in a range from +5° C. to 0° C. and maintaining this temperature for 66-78 hours;
• freezing phase 2:
• further reducing temperature of the husked coconut fruits to a temperature in a range from 0° C. to −5° C. and maintaining this temperature for 66-78 hours;
• freezing phase 3:
• further reducing temperature of the husked coconut fruits to a temperature in a range from −5° C. to −10° C. and maintaining this temperature for 66-78 hours;
• freezing phase 4:
• further reducing temperature of the husked coconut fruits to a temperature in a range from −10° C. to −12° C. and maintaining this temperature for 30-42 hours;
• freezing phase 5:
• further reducing temperature of the husked coconut fruits to a temperature in a range from −12° C. to −14° C. and maintaining this temperature for 30-42 hours;
• freezing phase 6:
• further reducing temperature of the husked coconut fruits to a temperature in a range from −14° C. to −16° C. and maintaining this temperature for 30-42 hours;
• and
• freezing phase 7:
• further reducing temperature of the husked coconut fruits to a temperature in a range from −16° C. to −18° C. and maintaining this temperature for 42-54 hours;
• and
• v) packing the husked coconut fruits
• classifying the husked coconut fruits according to their size and weight, and then packing them into carton boxes;
• using a shrink film to wrap the carton boxes by the system for cutting and gluing a shrink film;
• maintaining the husked coconut fruits in the carton boxes at a temperature about −18° C. until use.