Coconut water preservation and processing: a review. Fermentation is also a well-known method in cold process for the extraction of virgin coconut oil from the coconut milk.16 investigated the fermentation method to extract VCO by inoculating the pure culture of probiotic bacteria (Lactobacillus plantarum 1041 IAM) in different ratio of coconut kernel to water (1:1 to 1:3) at different Patent: Patent of Invention - Mexico. A process of claim 1, wherein the coconut sap retain its natural constituents. 21 February 2007, Rome - In an effort to boost the commercialization of coconut water by small farmers and companies, FAO has published a training guide promoting a simple cold preservation process that could increase sales of bottled coconut water. In an effort to boost the commercialization of coconut water by small farmers, the United Nations Food and Agriculture Organization (FAO) has published a training guide for a simple preservation process that could increase sales of bottled coconut water. Effect of mineral content in fresh and preserved coconut water Na, K, Ca, Mg and Fe was observed in fresh coconut water were 0.41%, 0.62%, 0.20%, 0.03% and 0.02% (Table 3) respectively but after six month of storage it became slightly decreased in all treatments. The cold preservation of coconut water essentially involves collection of the coconut water, filtration and bottling under Chapter 1 Introduction AGST_training1.indb 1 06/12/2007 16:08:51. This is the first patent given to a UN agency. [0005] Patent search revealed that there is no patent available on the processing and preservation of coconut sap. [0023] In still another embodiment of the present process the concentration of acidulant used is in the range of 0.04 to 0.2%. 1Gunathilake *, R.M.C.N. The present invention refers to a process for manufacturing a coconut water-based beverage and for preserving it without refrigeration, which is characterised in that it combines a more affordable filtering process including a pasteurization process performed at … [0030] The applicability of the process is further illustrated in the following examples. Food Preservation. This present invention relates to a process for preserving coconut sap (neera) by collecting the sap, acidifying and storing in containers thereby retaining its natural constituents. [0014] b) filtering the sap of step (a). Priority number: US20030396710 Advanced Search. * Is it really pure, naturally occurring coconut water? Rathnayake2 Abstract King coconut ... point hedonic scale were used for these process optimization studies. 2. Working process of New Technology Coconut Water Processing machinery machine: Elevator Washing Cutting Coconut meat pulping ; Coconut pulp mixing with enzyme ; Enzyme destroying treatment ; Filtering and cream separating ; Concentrating ; High temperature sterilizing ; Spray drying ; Packing Photos of New Technology Coconut Water Processing machinery machine We can make the above … To determine proper storage conditions for preservation of green coconut (Cocos nucifera) water the effects of different temperatures (4, 12, 22 and 28C), time and packing type (with and without polyethylene) on coconuts were investigated for five weeks.A total of 133 dwarf fruits were used. This is contrary to our interest of arresting ethanol production. Its a very refreshing drink and have a peak demand in the market. [6] C.T. [0007] Reference may also be made to an article [Samarajeewa et al, 1985, Food Microbiology, 2 (1), 11-17] wherein the sap was sterilized with 0-200 ppm of sodium metabisulphite and cultures of various organisms were inoculated into treated sap. Likewise, the yield is normally higher than that obtained in the already known processes … The cold preservation technology is not protected by a patent and can be used by anybody. This company has the capacity of about 100.000-120.000 nut/ day. * Is it really pure, naturally occurring coconut water? The demand for fresh nuts, mainly for coconut water and coconut milk production, is constantly growing. However, no solution was provided for arresting the fermentation and preserving the coconut sap. Rome, 14 September - Coconut water should be marketed as a natural energy drink for joggers and athletes, the UN Food and Agriculture Organization (FAO) said in a statement issued today. A detailed analysis of each process is found in section 2 of the report. High voltage atmospheric cold plasma (HVACP) has previously been used to target the molecular makeup of organic material. The sap was mixed with citric acid (0.045%) and nisin (10 ppm), filled in glass bottles (200 ml) with a headspace of about 10 ml, crowned and pasteurized at 95° C. for 5 minutes. Therefore, it is important to establish a preservation process that does not present a negative effect on the composition and sensory characteristics of coconut water. oxidative enzymes, peroxidase and polyphenoloxidase in coconut water as it has already been verified the activity of thermal resistant enzymes in such product [3, 4, 5]. (patent number) (title) ep1530909 process for making a vegetable food ... blended juice beverages with coconut water au2002348810 a process for the preservation of deodourised coconut sap (neera) au2003254077 method for production of coconut water beverage and blended juice beverages with coconut water . Coconut is the sixth most cultivated fruit in the world. 1. [0034] While this invention has been described as having preferred sequences, ranges, steps, materials, or designs, it is understood that it includes further modifications, variations, uses and/or adaptations thereof following in general the principle of the invention, and including such departures from the present disclosure as those come within the known or customary practice in the art to which the invention pertains, and as may be applied to the central features hereinbeforesetforth, and fall within the scope of the invention and of the limits of the appended claims. The sap was mixed with citric acid (0.09%) and nisin (10 ppm), filled in glass bottles (200 ml) with a headspace of about 10 ml, crowned and pasteurized at 90° C. for 7 minutes. Read more about coconut water and our Product Development Centre in Singapore in Coconut water, nature's coolest thirst quencher (pdf) coconut water was developed. 5. Coconut water is processed by Tetra Technologies PAK® by direct UHT heating at high temperature for a very short time (140 - 144oC / 4S). The sap was mixed with citric acid (0.09%) and nisin (10 ppm), filled in glass bottles (200 ml) with a headspace of about 10 ml, crowned and pasteurized at 95° C. for 5 minutes. Challenges associated with the conservation of coconut diversity and its use in selection and breeding. This present invention relates to a process for preserving coconut sap by collecting the sap, acidifying and storing in containers thereby retaining its natural constituents. The cold preservation technology is not protected by a patent and can be used by anybody. The bottles were cooled to ambient temperature (27° C.). å¥æ¹åä¸ç§æè¡ä»½æéå ¬å¸, Federation Des Producteurs Acericoles Du Quebec, COUNCIL OF SCIENTIFIC AND INDUSTRIAL RESEARCH (CSI, ASSIGNMENT OF ASSIGNORS INTEREST;ASSIGNORS:RAMALAKSHMI, KULATHOORAN;RAMESH, MYSORE NAGARAJARAO;RAGHAVAN, BASHYAM;AND OTHERS;REEL/FRAME:014723/0762, ABANDONED -- FAILURE TO RESPOND TO AN OFFICE ACTION, Method for improving yield of nata de coco, Fruit-juice dried coconut fruits and preparation method thereof, Process for the pasteurization of sap and products thereof, Watermelon juice and process for preparing same, Method of thermally processing low-acid foodstuffs in hermetically sealed containers and the containers having the foodstuffs therein, Method for the extraction of vegetable juices from vegetable residue and/or from vegetable remnants residue, Method of making a commercial packaged watermelon juice drink, Method for production of coconut water beverage and blended juice beverages with coconut water, Handbook of alcoholic beverages: technical, analytical and nutritional aspects, Effect of production phase on bottle-fermented sparkling wine quality, Method of alcohol-free fermented beverage, Mead production: Tradition versus modernity, Process for manufacture of fermented fruit beverage, Consortia and strains of microorganisms, and methods of use thereof. Coconut water can be found in regular cans or tetra paks, and is also marketed as a sports drink because of its high potassium and mineral content which helps the body recover from rigorous exercise. This process ensures the preservation of nutrients and fresh flavour of Ben Tre coconuts. [0027] In an embodiment of the present invention, the collection of the coconut sap is best carried out from 18.00 hours to 06.00 hours next day, during which period of fermentation of the sap is kept to a minimum. During the coconut water bottling process, the product is quickly heated to sterilization temperature to kill the harmful microorganisms, while still being able to retain the fresh taste in the coconut water. The objective of this study was to suppress non-ethanol producers and to enhance ethanol formation by natural flora. It varies considerably from day to day, season to season, spadix to spadix and tree to tree. The coconut is steeped in hot seawater, and subsequently, the fibers are removed from the shell by combing and crushing, the same process as jute fiber. [0006] Reference may be made to an article on microbiology and biochemistry of natural fermentation of coconut sap [Atputharajah et al, 1986 , Food Microbiology, 3 (4), 273-280] wherein various microbiological, physical and chemical changes occurring during the entire period of natural fermentation have been studied. Application of the cold preservation process described in this guide can slow this rapid deterioration while preserving the delicate flavour of the product. The coconut water thus obtained was filtered with the help of a muslin … 3. This process was developed and evaluated in … The packaged frozen young untapped coconut water inside its very own carved young tender coconut meat comprises two freezing steps wherein the prepackaged product is frozen before packaging and sealing in a packaging cup and frozen again in a standard freezer. A process of claim 1, wherein in step (e) the preservative used, is nisin. The sap was analysed for pH and solids content (4.3 and 15° brix). Coconut Water Vacuum Extracting And Processing Machine Prices Patent Product , Find Complete Details about Coconut Water Vacuum Extracting And Processing Machine Prices Patent Product,Coconut Machine,Coconut Water Machine,Coconut Water Extracting Machine from Supplier or Manufacturer-Kunshan Qianwei Machinery & Technology Co., Ltd. [0012] Accordingly, the present invention provides a process for the preservation of coconut sap, the said process comprising steps of: [0013] a) collecting coconut sap from the spathe of coconut palm, which is tapped earlier for more than 10 days using a mud pot. Harmless Harvest's new multi-step micro-filtration process preserves flavor, nutrients, and fragrance of its coconut water, CEO Giannella Alvarez said. 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