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O2 removal using trickling tray method in the production of coconut water for isotonic drink

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A deoxygenation process of coconut water that utilized a combination of pressurernreduction and inert gas sparging carried out in a trickling tray unit was investigated.rnThe process was done at 7OC to avoid thermal damage to the flavor of coconut water.rnThis method was developed as an alternative method to the current industrial processrnwhich involves heat treatment that causes detrimetal effects to the organolepticrnproperties and nutritional values of the coconut water. The research was carried out byrnconstructing a deoxygenator unit, followed by experiments to study the effects of thernnumber of trays and pool heights which is related to the contact time of coconut waterrnwith the inert sparging gas. It was discovered that the deoxygenation process is arnviable alternative method, which was able to reduce the [O2](aq) until about 0.5 mg/Lrnwhile retaining the natural organoleptic properties of coconut water, based on thernsensory analysis. It was also discovered that the deoxygenation process can bernmodeled by a simple first-order kinetics with rate constant that varied for eachrndifferent variation of number of trays and pool height at the bottom of the unit.

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Availability

B01045

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Available

Detail Information

Series Title

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Call Number

1045

Publisher

: Swiss German University., 2011

Collation

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Language

English

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Classification

NONE

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Edition

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Subject(s)

FT

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