Sterilization of coconut milk in flexible packages via ohmic-assisted thermal sterilizer

Tiravibulsin, Chavis; Lorjaroenphon, Yaowapa; Udompijitkul, Pathima; Kamonpatana, Pitiya

doi:10.1016/j.lwt.2021.111552

Cited by 22 publications

(6 citation statements)

References 37 publications

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“…γ -Octanoic lactone and γ -decalactone were frequently detected in apricots and their products and coconut milk and cream [ 51 , 52 ]. The flavor and aroma of γ -octanoic lactone were typically described as “coconut”, “sweet”, “creamy”, and “fatty” flavor [ 52 , 53 ].…”

Section: Resultsmentioning

confidence: 99%

Sensory-Guided Establishment of Sensory Lexicon and Investigation of Key Flavor Components for Goji Berry Pulp

Wang,

Su,

Zhu

et al. 2024

Plants

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Many customers prefer goji berry pulp, well-known for its high nutritional content, over fresh goji berries. However, there is limited research on its sensory lexicon and distinctive flavor compounds. This study focused on developing a sensory lexicon for goji berry pulp and characterizing its aroma by sensory and instrumental analysis. Sensory characteristics of goji berry pulp were evaluated by our established lexicon. A total of 83 aromatic compounds in goji berry pulp were quantified using HS-SPME-GC-Orbitrap-MS. By employing OAV in combination, we identified 17 aroma-active compounds as the key ingredients in goji berry pulp. Then, we identified the potentially significant contributors to the aroma of goji berry pulp by combining principal component analysis and partial least squares regression (PLSR) models of aroma compounds and sensory attributes, which included 3-ethylphenol, methyl caprylate, 2-hydroxy-4-methyl ethyl valerate, benzeneacetic acid, ethyl ester, hexanal, (E,Z)-2,6-nonadienal, acetylpyrazine, butyric acid, 2-ethylhexanoic acid, 2-methyl-1-propanol, 1-pentanol, phenylethyl alcohol, and 2-nonanone. This study provides a theoretical basis for improving the quality control and processing technology of goji berry pulp.

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Section: Resultsmentioning

confidence: 99%

Sensory-Guided Establishment of Sensory Lexicon and Investigation of Key Flavor Components for Goji Berry Pulp

Wang,

Su,

Zhu

et al. 2024

Plants

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“…Although novel technologies such as ultraviolet, ultrasonic, high-pressure, and cold plasma have been utilized [46], thermal sterilization plays a major role in the food industry. Recently, ohmic heating has recently been applied to heat sterilization processes [47]. However, the principle of scale-up for industries is under consideration.…”

Section: Intensification Of Heat Sterilization Processingmentioning

confidence: 99%

Enhancement of Heat Transfer Using Taylor Vortices in Thermal Processing for Food Process Intensification

Masuda¹

2022

A Glance at Food Processing Applications

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We are witnessing a transition from the traditional to novel processing technologies in the food industry to address the issues regarding energy, environment, food, and water resources. This chapter first introduces the concept of food process intensification based on vortex technologies to all food engineers/researchers. Thereafter, the novel processing methods for starch gelatinization/hydrolysis and heat sterilization based on Taylor–Couette flow are reviewed. In fluid mechanics communities, the Taylor–Couette flow is well-known as a flow between coaxial cylinders with the inner cylinder rotating. Recently, this unique flow has been applied in food processing. In starch processing, enhanced heat transfer through Taylor vortex flow significantly improves gelatinization. In addition, effective and moderate mixing leads to an increase in the reducing sugar yield. In sterilization processing, the enhanced heat transfer also intensifies the thermal destruction of Clostridium botulinum. However, a moderate heat transfer should be ensured because excessive heat transfer also induces thermal destruction of the nutritional components. The Taylor–Couette flow is only an example considered here. There are various flows that intensify the heat/mass transfer and mixing in food processing. It is expected that this chapter will stimulate the development of food processing based on fluid technologies, toward food process intensification.

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“…The coconut milk to be dispatched from coconut mills are used by food manufacturers to produce value added products such as milk powders, ready to drink products and coconut milk-based products. Untreated coconut milk due to its high nutrient content spoil rapidly even at lower temperatures (Tiravibulsin et al, 2021). In case of treated coconut milk, spoilage microorganisms can find their way into coconut milk through utensils, processing equipment, handlers, operators at coconut mills and environmental contaminants (Kurwijila, 1997).…”

Section: Introductionmentioning

confidence: 99%

“…During storage coconut milk can undergo auto-oxidation and lipid oxidation which will eventually lead to change in composition of coconut milk (Ponnampalam et al, 2022). Formation of organic fatty acids and breakdown of existing organic compounds could be the net result of biological and chemical reactions in coconut milk during storage (Tiravibulsin et al, 2021). Hence, it is important to evaluate the quality of the coconut milk before it is subjected to further processing as it may directly have an impact on the final product quality and production cost (Tiravibulsin et al, 2021).…”

Section: Introductionmentioning

confidence: 99%

Evaluation of the changes in physiochemical properties and fatty acid profile of industrially pasteurized coconut (<em>Cocos nucifera</em>) milk during storage

Jayanetti

Thambiliyagodage

Usgodaarachchi

et al. 2023

J Sci.Univ.Kelaniya

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The changes in the quality of coconut milk in industrial storage conditions have received scarce attention despite its widespread use. The study was carried out to evaluate the quality of industrially pasteurized coconut milk based on physicochemical parameters; pH, total solid content, acidity, total microbial count, and the changes in the fatty acid profile during storage. The study revealed that pH of the coconut milk samples varied in the range of 5.2-7.2 and acidity drastically increased during storage. The total microbial count increased with an increasing number of days in all samples. The highest total microbial count was observed on day 5 in 3 samples indicating the unfavourable microbial spoilage. Total solids in all samples were higher than 35% throughout the study. The ANOVA confirmed a significant increase (p>0.05) in the acidity and total microbial count from day 1 to 5, illustrating the crucial roles which these variables play in determining the quality of industrially pasteurized coconut milk during storage. The presence and changes of fatty acids in industrially pasteurized coconut milk were quantitatively analyzed by GC/MS and a total of 8 fatty acids were identified. The fatty acid contents changed significantly after industrial pasteurization and storage.

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Sterilization of coconut milk in flexible packages via ohmic-assisted thermal sterilizer

Cited by 22 publications

References 37 publications

Sensory-Guided Establishment of Sensory Lexicon and Investigation of Key Flavor Components for Goji Berry Pulp

Sensory-Guided Establishment of Sensory Lexicon and Investigation of Key Flavor Components for Goji Berry Pulp

Enhancement of Heat Transfer Using Taylor Vortices in Thermal Processing for Food Process Intensification

Evaluation of the changes in physiochemical properties and fatty acid profile of industrially pasteurized coconut (<em>Cocos nucifera</em>) milk during storage

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