Low temperature bacterial removal process in coconut water-based isotonic drink production
Purpose of this research was to develop bacterial removal process in coconut waterrnbased isotonic drink at low temperature without losing the isotonicity and the flavorrnof the product. One stage 1┬╡m filtration resulted in total microbial contentrn11750┬▒1131.37 cfu/ml and 87.46% reductions. Two stages 1┬╡m filtration givesrnmicrobial content 11150┬▒247.49 cfu/ml and 87.6% reduction. Two stages 1┬╡ andrn0.5┬╡m gives total microbial content 946.25┬▒107.83 cfu/ml and percent reductionrn98.99%. Where two stages 0.5┬╡m filtration gives total microbial contentrn973.25┬▒68.24 cfu/ml and percent microbial reduction 98.96%. The optimumrnconfiguration was one stage 0.5┬╡m which gives total microbial content 1068┬▒38.18rncfu/ml and percent reduction 98.68%. Deoxygenation process also helped to slightlyrnreduce the microbial content up to 16%. Dissolved oxygen slightly increased torn1.35ppm. Potassium content after filtration also decreased up to 11% and organolepticrntest proved that there was no significance difference in flavor between filteredrncoconut water and fresh coconut water.
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