Production of Energy Drink from Coconut water

International Journal of Chemical Engineering Research

© 2017 by SSRG - IJCER Journal

Volume 4 Issue 3

Year of Publication : 2017

Authors : R. S. S. Pathiranage, M. A. M. Jinasena, T. R. Jayawickrama

10.14445/23945370/IJCER-V4I4P101

How to Cite?

R. S. S. Pathiranage, M. A. M. Jinasena, T. R. Jayawickrama, "Production of Energy Drink from Coconut water," SSRG International Journal of Chemical Engineering Research, vol. 4,  no. 3, pp. 1-6, 2017. Crossref, https://doi.org/10.14445/23945370/IJCER-V4I4P101

Abstract:

Tender coconut water is one of the popular sport drinks. In this paper, flash pasteurization of tender coconut water was undertaken using lab-scale autoclave. Experiments were conducted at different temperatures in the range of 60-90 0C and cross flow rate 30mg/l to optimize the operating conditions. A simple laboratory process arrangement was used to flash pasteurization and cool down to room temperature within 2 minutes to avoid destroy nutritional value in natural coconut water. Various parameters of the feed and treated coconut water were carried out such as total soluble solids, pH, clarity, concentration of sodium, potassium, and total solids. A subsequent storage study was undertaken and it was observed that the filtered juice was successfully stored for 50 weeks in refrigerator and 30 days in normal environment. This study was adequately backed up by conducting a taste analysis.

Keywords:

This study was adequately backed up by conducting a taste analysis

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