Coconut water preservation and processing:a review
The product. Coconut water ( Cocos nucifera L.) is an ancient tropical beverage whose original properties have drawn the attention of manufacturers as a natural functional drink. Preservation. This refreshing liquid comes mainly from immature coconuts which are difficult to collect, store and thus to commercialise.
Processing of Coconut Water | SpringerLink
5.2.7 Pasteurization of Coconut Water. Pasteurization is a mild thermal process carried out below 100 °C and to preserve the food through the mechanism of enzyme inactivation and the destruction of relatively heat–sensitive microorganisms (https://fruitprocessingmachine/coconut-water-pasteurization-process/).
Coconut water preservation and processing: A review
In this research, cold sterilization of coconut water was conducted by using ultrafiltration membrane and UV-C to preserve the sensory properties and nutritional components in coconut water.
Preservation & Packing of Tender Coconut Water
The process involves collection of tender coconut water under hygienic conditions, up gradation and pasteurization, filtration and packaging either in Bottles or cans as the case may be. Additives such as nissin and sweeteners will be added to the product. Plant and Machinery S No. Item 1 Mechanical washing system with conveyor
Packing, Storage and Transport of Coconut Water | SpringerLink
This chapter provides details emanated from research studies on packaging/bottling of coconut water, storing both fruits and water, use of additives in improving shelf life, reasons for pink discolouration and remedial measures, transporting and trading of coconut water. Download chapter PDF.
Coconut water processing using ultrafiltration and pasteurization
The objective of this study was to evaluate the ultrafiltration and pasteurization processes for conservation of coconut water regarding the fresh product characteristics. Fresh coconut water was acquired from the local market in Rio de Janeiro city, immediately after extraction and cold to 15oC.
Tender Coconut Water: A Review on Recent Advances in ...
The findings of this study aid in designing pasteurization treatments targeting L. innocua in coconut water and enable the establishment of safe, mild heat treatments for refrigerated, high ...
Comparison of the quality attributes of coconut waters by ...
ΔE in the HPP‐treated coconut water ranges from 5.69 to 1.33 during the first 6 days of storage, while it is between 2.03 and 0.19 during the first 3 days, and quickly rises to 13.94 at the 6th day; for the final ΔE, HPP treatment of coconut water results in ∆E values ≤8 at the 25th day, while ∆E values >9.5 in HTST‐treated coconut ...
Safety and Quality in Coconut Water Bottling Operations
Coconut water of good drinking quality is colorless and clear in appearance. Specifications of an acceptable product are as follows: pH 5 – 5.4. Brix 5 – 6.5. Microbiological Limits. Total Aerobic Plate Count/mL – Less than 5000. Coliform / mL- Less than 10. Faecal Coliform / mL – Nil. The microbiological count (or total aerobic count ...
Smoothing the way to coconut success - Alfa Laval
fuges for clarification and purification, pasteurizers for coconut milk and water, sterilizers with direct steam injection (DSI) modules as well as plate- and tubular-based modules, and aseptic fillers for sterile packaging. Our vast experience, deep process knowledge and a broad equipment portfolio help processors get the most out of the fruit ...
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