Thermal processing of tender coconut water: A colour preservation approach


  • Soumya Ranjan Purohit Centre for Food Science and Technology, Sambalpur University, Odisha
  • Rajendra Kumar Behera School of Life Sciences, Sambalpur University, Odisha
  • Braja Kishori Mishra Centre for Food Science and Technology, Sambalpur University, Odisha



thermal Processing, tender coconut water, colour development, kinetics


In this study, major physicochemical properties like total solid, total soluble solid, reducing sugar %, invert sugar%, ascorbic acid %, titratable acidity, pH, sodium, potassium, sweetness, and colour based properties, were studied. The result reflected solid to water ratio of 5:95, with high potassium content and other parameter with a desirable limit. The effect of thermal processing on colour based changes in tender coconut water was examined between 50 to 90°C and time of exposure for 60 sec to 120 sec. The colour change was investigated using a 22 experimental design. Further kinetic study of colour change was also performed at the best result obtained from above design. Kinetic studies showed that the thermal inactivation of colour development at 90°C, followed first-order kinetics. The reaction rate constant (k), Decimal reduction time (D90) of thermal inactivation of colour development, were 0.004 Sec-1and 221.22 Sec, respectively.


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How to Cite

Purohit, Soumya Ranjan, Rajendra Kumar Behera, and Braja Kishori Mishra. 2017. “Thermal Processing of Tender Coconut Water: A Colour Preservation Approach”. Food and Applied Bioscience Journal 5 (2):82-92.



Food Processing and Engineering