MUDr. Dana Maňasková


Vyhledávání na medicinman.cz
 

Zpracování kokosové vody

Kokosová vod ana trhu

Z koncetrátu

  • In the market are mostly from concentrate
  • Coconut water is obtained by breaking the green (and sometimes mature brown) coconut open in the air
  • Extracting the coconut water
  • Thermally concentrating the recovered coconut water to a syrup
    • To facilitate overseas transportation
  • Re-constituting the syrup with water back to single strength
  • Pasteurizing
  • Packaging the coconut water to a finished product

The not-from-concentrate coconut waters

  • Skip the thermal concentration and reconstitution steps.

Nutritional and sensory properties of coconut water

  • Longer and more intense the exposure to open air
    • More severe the adverse impact on the sensory and nutritional quality of the recovered coconut water.

Extraction stage

  • Technology explained in U.S. patent 8,679,562
  • Penetrating the shell of a green coconut within 48 hours from harvesting via a probe
    • Has a gas inlet and an egress port
  • Injecting nitrogen gas under pressure into the coconut through the gas inlet
    • Push the coconut water to an oxygen-free collection vessel

Distribution stage

  • U.S. patent 8,586,119
    • Distributing extracted coconut water in oxygen-barrier packages to consumers through a refrigerated supply chain
      • Prevents oxygen from contacting the coconut water.

Microbial reduction stage:

  • According to FDA's juice "hazard analysis and critical control point (HACCP) regulation"
    • Juices must be treated for five-log pathogen reduction of the most resistant microorganism of public health significance that is likely to occur in the juice
      • E.g., E. coli O157:H7
  • Using different methods:

Thermal pasteurization and ultra-pasteurization (UHT)

  • Most common methods for juices
  • Heat can also affect the nutrients and bioactive compounds
  • Change the flavor profile of the coconut water
  • Pasteurization offers a limited shelf life.

Cold pasteurization high pressure processing (HPP)

  • Sealed in its final package
  • Subjected to high pressure (transmitted by water) in the range of 100 to 800 Megapascal (MPa)
    • For up to 30 minutes (1MPa = 10 Bar or approximately 10 atmospheres)
  • High-pressure damages and destroys DNA of bacteria
    • May also affect the nutrients and bioactive compounds in the juice
  • Resultant juice will have a shelf life of 45 - 90 days
    • If stored and distributed through a refrigerated supply chain.

Cold filter-sterilization of clarified juices in absence of oxygen

  • Instead of leaving the killed bacteria (vegetative and spores), yeasts and molds in the product
    • Are physically removed without any nutritional damage to the juice
  • Exceeds the legally required five-log microbial reduction of juices
  • Using an inert gas like nitrogen to eliminate oxygen from the head space of filter-sterilized juice during distribution and storage
  • no microbial or chemical oxidation is expected
  • Packed under nitrogen in oxygen barrier PET bottles
  • Stored and distributed through a refrigerated supply chain should have 5-6 months shelf life [2]
O úroveň výše

Poslední aktualizace: 23. 4. 2019 0:22:43