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Low temperature oxygen removal process of coconut water for isotonic drink

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Current deaeration process employed in the production of coconut water as isotonic drinks involves heating process that is detrimental to its natural flavor, resulting in a less than satisfactory product in terms of its organoleptic properties. Alternative low-temperature methods are investigated using vacuum pressure-reduction and inert gas sparging using nitrogen. A lab-scale deaerator model is developed to investigate these alternative methods. It is discovered that inert gas sparging is a viable alternative method, resulting in a comparable dissolved oxygen level of between 1 to 1.5ppm compared to the product treated with conventional heat-based method which has a dissolved oxygen level of 1.2ppm while retaining better organoleptic properties, namely in color and flavor based on sensory analysis, compared to the commercial product. This research is performed at a temperature of between 10┬░C to 20┬░C. It is confirmed that the dearation process follows the kinetics of first-order reaction and the coefficient varies with gas flow rate and volume of coconut water. The research found that the model fits with a value of R2 above 0.96.

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Availability

B00644

(wh)

Available

Detail Information

Series Title

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Call Number

644

Publisher

: Swiss German University., 2009

Collation

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Language

English

ISBN/ISSN

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Classification

NONE

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Edition

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Subject(s)

PE

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