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Thermal processing of tender coconut water: A colour preservationapproach |
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| รหัสดีโอไอ | |
| Creator | SoumyaRanjan Purohit, Rajendra Kumar Behera, Braja Kishori Mishra |
| Title | Thermal processing of tender coconut water: A colour preservationapproach |
| Publisher | Faculty of Agro-Industry |
| Publication Year | 2560 |
| Journal Title | Food and Applied Bioscience |
| Journal Vol. | 5 |
| Journal No. | 2 |
| Page no. | 82-92 |
| Keyword | Thermal Processing, Tender coconut water, Colourdevelopment, Kinetics |
| URL Website | www.tci-thaijo.org/index.php/fabjournal |
| Website title | www.tci-thaijo.org/index.php/fabjournal/article/view/80254 |
| ISSN | 2286-8615 |
| Abstract | In this study, major physicochemical propertieslike total solid, total soluble solid, reducing sugar%, invert sugar%, ascorbic acid%, titratable acidity, pH, sodium, potassium, sweetness, andcolour based properties, were studied. The result reflectedsolid to water ratio of 5:95, with highpotassium contentand other parameter with a desirable limit.The effectof thermal processing on colourbased changes in tender coconut waterwas examined between 50to 90?C and time of exposurefor 60 sec to 120 sec. The colourchangewas investigated using a 22experimental design. Further kinetic studyof colourchange was also performedat the best result obtained from above design. Kinetic studies showed that the thermal inactivation of colourdevelopment at 90?C, followed first-order kinetics. Thereaction rate constant (k),Decimal reduction time (D90)of thermal inactivationof colourdevelopment, were0.004 Sec-1and 221.22 Sec.respectively. In this study, major physicochemical propertieslike total solid, total soluble solid, reducing sugar%, invert sugar%, ascorbic acid%, titratable acidity, pH, sodium, potassium, sweetness, andcolour based properties, were studied. The result reflectedsolid to water ratio of 5:95, with highpotassium contentand other parameter with a desirable limit.The effectof thermal processing on colourbased changes in tender coconut waterwas examined between 50to 90?C and time of exposurefor 60 sec to 120 sec. The colourchangewas investigated using a 22experimental design. Further kinetic studyof colourchange was also performedat the best result obtained from above design. Kinetic studies showed that the thermal inactivation of colourdevelopment at 90?C, followed first-order kinetics. Thereaction rate constant (k),Decimal reduction time (D90)of thermal inactivationof colourdevelopment, were0.004 Sec-1and 221.22 Sec.respectively. |
