Hi, coconut water turns brown/ pink because of 2 factors. One is enzymatic browning due to oxidation by the PPO and POD enzymes; Second is due to non-enzymatic browning which can be due to higher heat treatment and higher pressure. Use proper microfiltration to remove the enzymes and to remove big particles of coconut shell.
Coconut water turns brown/ pink because of 2 factors. One is enzymatic browning due to oxidation by the PPO and POD enzymes; Second is due to non-enzymatic browning which can be due to higher heat treatment and higher pressure. Use proper microfiltration to remove the enzymes and to remove big particles of coconut shell.
1. One is enzymatic browning due to oxidation by the PPO and POD enzymes; Second is due to non-enzymatic browning which can be due to higher heat treatment and higher pressure. Use proper microfiltration to remove the enzymes and to remove big particles of coconut shell.
2. Second is due to non-enzymatic browning which can be due to higher heat treatment and higher pressure. Use proper microfiltration to remove the enzymes and to remove big particles of coconut shell.
Use proper microfiltration to remove the enzymes and to remove big particles of coconut shell. This reduces your oxidative browning.
You can achieve your shelf life by anyone of the following process conditions
-Reducing the pH of your product followed by pasteurization
-Adding preservatives followed by pasteurization
- UHT
And filling/ storing in the proper polymer or glass packaging materials.
Thanks,
Balasubrahmanyam.
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