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

Rajashri, K. and Rastogi, N. K. and Negi, P. S. (2020) Non- thermal Processing of Tender Coconut Water - A Review. Food Reviews International.

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Abstract

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.

Item Type:	Article
Uncontrolled Keywords:	Enzymatic browning; nonthermal processing; shelf life; tender coconut water
Subjects:	600 Technology > 08 Food technology > 33 Nuts > 01 Coconut 600 Technology > 08 Food technology > 05 Processing and Engineering
Divisions:	Food Engineering Fruit and Vegetable Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	04 Dec 2020 06:05
Last Modified:	04 Dec 2020 06:05
URI:	http://ir.cftri.res.in/id/eprint/14689

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