National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
Agricultural and Food Engineering Department, Indian Institute of Technology,
Kharagpur – 721 302, West Bengal, IndiaThe effect of ultraviolet (UV-C) of tender coconut water (Cocos nucifera) on physicochemical properties (viz. pH, total soluble solids (TSS), titrable acidity, total color difference, turbidity) were studied during this research work. The process conditions for ultraviolet treatment were sample thickness (1, 2, 3 mm), treatment time (30, 60, 90 min) and distance of sample from lamp source (8.6, 13.7, 18.6 cm). The results obtained from this study showed that the ultraviolet treatment (UV) doesn’t have any significant effect on pH, TSS, titrable acidity of tender coconut water (TCW). However, the UV treatment conditions had significant effect on total color difference (ΔE*), turbidity. Further, the results were compared with physicochemical properties of tender coconut water after thermal processing in literature. The obtained results suggested that, the loss of quality attributes is less in ultraviolet treatment as compared to other treatments. Hence, this study was concluded that, the ultraviolet treatment is good alternative methods to retention of quality attributes in coconut water.
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