EFFECT OF MEMBRANE PROCESSING ON QUALITY OF COCONUT WATER
The objective of this research was to determine the effects of membrane processing on quality of coconut water. Polysulfone membrane with 0.2 µm pore size was used in microfiltration (MF). After clarification using MF, coconut water was heated using Ultra High Temperature (UHT) process at 140°C for 4 s. Color (L, a, b), total color difference (ΔE), browning index (BI), 5-hydroxymethylfurfural (HMF), haze, pH and total soluble solids (TSS) of clarified coconut water were evaluated during storage at room temperature (27°C) for 28 days. The average permeate flux for MF was 20.00 L/m2 h. Haze formation in coconut water increased with storage time. Initial haze could be significantly removed by MF. MF had no effect on pH and TSS. Coconut water clarified using MF had lower total color difference (&916;E) when compared to initial sample (Day 0). At 28 days of storage, BI and HMF of coconut water clarified using MF were also lowest when compared to control. BI and HMF were positively correlated (r=0.935). Clarification using MF with 0.2 µm pore size could help extending shelf life of coconut water.
Junmee , J. and Tongchitpakdee, S. (2015). EFFECT OF MEMBRANE PROCESSING ON QUALITY OF COCONUT WATER. Acta Hortic. 1088, 605-610
microfiltration, quality, browning, 5-hydroxymethylfurfural (HMF)