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Non- thermal Processing of Tender Coconut Water - A Review.

IR@CSIR-CFTRI

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Relation http://ir.cftri.com/14689/
https://doi.org/10.1080/87559129.2020.1847142
 
Title Non- thermal Processing of Tender Coconut Water
- A Review.
 
Creator Rajashri, K.
Rastogi, N. K.
Negi, P. S.
 
Subject 01 Coconut
05 Processing and Engineering
 
Description Tender coconut water is sweet and clear water obtained from the immature
green coconut. It is transparent and sterile liquid inside the nut, which, once
opened, starts deteriorating due to enzymatic reactions and microbial contamination. Several processing techniques were attempted to preserve the
coconut water; however, maintenance of fresh like quality remains
a challenge. Thermal processing alters its organoleptic and nutritional properties and therefore, several nonthermal techniques like pulsed electric field,
high-pressure processing, ultra-violet treatment, pulsed light, dense pressure
carbon dioxide, irradiation, etc., have been investigated. This review summarizes nonthermal techniques currently available to preserve the tender
coconut water quality and extend its shelf life.
 
Date 2020
 
Type Article
PeerReviewed
 
Format pdf
 
Language en
 
Identifier http://ir.cftri.com/14689/1/FOOD%20REVIEWS%20INTERNATIONAL%202020.pdf
Rajashri, K. and Rastogi, N. K. and Negi, P. S. (2020) Non- thermal Processing of Tender Coconut Water - A Review. Food Reviews International.