Kinetic Modeling of Quality Changes and Shelf Life Prediction of Dried Coconut Chips

Round 1

Reviewer 1 Report

The work presented for review concerns the kinetics of colour parameter changes, texture in terms of crispness, and PV of dried coconut chips by using zero-, first- and second-order kinetic reactions during storage at different temperatures and shelf-life prediction using an accelerated method.

The introduction is poorly prepared and, in the opinion of the reviewer, requires improvement.

1. The study assessed the colour, texture and peroxide value of dried coconuts. Although the methods are described correctly and the discussion of the results is understandable and clear, the reviewer has doubts as to the significance and innovation of the research.

2. The evaluated parameters are undoubtedly important, but there is not the slightest information in the paper about the product's composition. in the opinion of the reviewer, when assessing the quality of this type of product, first of all, the composition of the product should be taken into account.

Below are some minor comments about the work, but their improvement does not increase the article's value.

 

Line 1: the word "Color" should be written in lowercase.

Line 3: please explain the abbreviation “PV”.

Lines 10-12: The sentence is grammatically incorrect.

Line 44: too many commas

Line 54: whether it is desirable to use the word “meat” in this sentence

 

Line 154: The sentence is grammatically incorrect.

Author Response

Please see the attachment

Author Response File: Author Response.docx

Reviewer 2 Report

The article submitted for publication in the MDPI section: Food Processes, on “Kinetic Modelling of Quality Changes and Shelf Life Prediction of Dried Coconut Chips”, Manuscript ID: processes-1808328 is suitable for publication with minor revision.

 

The reviewed article shows in an interesting and substantively correct way the possibilities of using Quality kinetic modeling of the most important quality features to designate the appropriate storage conditions for dried coconut shavings in order to ensure their appropriate sensory quality, including color, consistency and smell, and to predict the quality in the shelf life.

 

The authors should describe the preparation of the raw material for coconut chips in a clearer way (subsection 2.1. In the Materials and Methods chapter, lines 61-64) and correct a small number of minor errors in the text of the article.

 

Minor errors for the correction:

1.      Line 22: it should be “from” besides “form”

2.      Line 44: there are two commas

3.      Line 125: there are two words “used”

Author Response

Please see the attachment

Author Response File: Author Response.docx

Reviewer 3 Report

Manuscript processes-1808328 reports on the kinetic modelling of quality changes (color, texture, peroxide value, etc.) in  dried coconut chips. Based on these changes the authors tried to develop models for the prediction of the shelf life of dried coconut-chips using zero order, first order and second order reactions in relation to storage temperature. The driven hypothesis of the present study is of interest given the practical applications this research possesses. The paper has been well designed and the experimental results have been well discussed. The paper is novel in nature and fits with the aims and scope of Processes MDPI journal.

The English language is acceptable; however, the authors must revise certain sections of the manuscript to improve the overall quality. I have indicated within the attached pdf some corrections and definitions the authors should provide during the revision.

Based on these comments, I suggest a minor revision prior to further consideration for publication.

Comments for author File: Comments.pdf

Author Response

Please see the attachment.

Author Response File: Author Response.docx

Round 2

Reviewer 1 Report

I recommend accepting the article in the revised version