Effect of Ultrahigh-pressure and Mild-temperature Processing on Quality and Sterility of Coconut Puree
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Abstract:
The sterilization process for coconut puree was studied using ultrahigh-pressure and mild-temperature processing. A combination mode was developed, which applied pressure intermittently to study the effect of different pressure combinations, holding time, and processing temperatures on the colony count, non-enzymatic browning degree, peroxide value, pH value, and color of coconut puree. The sterilization conditions were optimized by orthogonal experimentation. In addition, the process was compared to pasteurization; the sterilization effect and changes in sensory characteristics of the coconut puree were analyzed before and after sterilization. The results indicated that ultrahigh pressure treatment at mild temperature had a very good sterilization effect, inhibited non-enzymatic browning, and protected the color of coconut puree. The optimized sterilization process was as follows: low-pressure treatment (200 MPa at 35 ℃) for 5 min followed by high pressure(500 MPa at 35 ℃) for another 5 min. Under these conditions, the colony count was 63 cfu/g, and the sterilization rate was up to 99.9%. Compared to pasteurization, the ultrahigh-pressure processing at mild temperature preserved the original color, aroma, and flavor of coconut puree to a greater extent. This study thus provides a theoretical basis for storage and preservation of coconut puree.
