![]() For young coconuts, the whole fruit is brushed and washed in potable water to remove soil and dirt. To reduce microbial load, it is recommended that coconut processing includes a cleaning stage during production.Ĭleaning efforts vary for young and mature coconuts. In particular, dehusked mature coconuts contain higher microbial load as the fibres tend to trap soil and dirt. Each process requires specific types of packaging in order to maximize its effect (Table 11.1). The exact shelf life of coconut liquid products depends on the raw materials, processing conditions and type of packaging used.Ĭoconuts have a high microbial load, especially those left on the ground after harvesting and transported over long distances. It can also be distributed over long distances and supplied to new markets.Įssentially, there are three heating processes for extending the shelf life of coconut liquid products – pasteurization, sterilization and ultra-high temperature processing. Consumers benefit from a product that can be stored for long periods of time without refrigeration. Properly processed coconut products are safe and hygienic. As such, they can be stored for long periods of time at ambient temperatures without bacterial growth. Long life coconut liquid products are coconut liquid products like coconut milk based or coconut water based beverages, coconut milk or cream sterilized by undergoing strong heat treatment to inactivate microorganisms and heat resistant enzymes. Processing long life coconut liquid products As such, they can be stored for long periods of time at ambient temperatures without bacterial growth. Long life coconut liquid products are coconut liquid products sterilized by undergoing strong heat treatment to inactivate microorganisms and heat resistant enzymes. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |