outlet peuterey Long Life Coconut Liquid Products
Long life coconut liquid products are coconut liquid products sterilized by undergoing strong heat treatment to inactivate microorganisms and heat resistant enzymes. As such, they can be stored for long periods of time at ambient temperatureswithout bacterial growth.
Processing long life coconut liquid productsLong 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. As such, they can be stored for long periods of time at ambient temperatures without bacterial growth.
Properly processed coconut products are safe and hygienic. Consumers benefit from a product that can be stored for long periods of time without refrigeration. It can also be distributed over long distances and supplied to new markets.
Essentially, there are three heating processes for extending theshelf life of coconut liquid products pasteurization, sterilization and ultra high temperature processing.
Heat treatment and package considerations for coconut beverages and coconut milk
1Assumption: Shelf life refers to the “best before” date or predating of the product
Note: Shelf life is subjected to different products, heat and storage conditions, as well as the type of packaging usedMicrobial load of raw materialCoconuts have a high microbial load, especially those left on the ground after harvesting and transported over long distances. In particular, dehusked mature coconuts contain higher microbial load as the fibres tend to trap soil and dirt. To reduce microbial load, it is recommended that coconut processing includes a cleaning stage during production.
Cleaning efforts vary for young and mature coconuts. For young coconuts, the whole fruit is brushed and washed in potable water to remove soil and dirt. Sanitizing the fruit in a dilute bleach solution further reduces the number of microorganisms on the surface of the young coconut. (FAO,2007)
To reduce microbial load for mature coconuts, they are deshelled and pared down before the white or brown skin kernels are washed. The pieces of coconut kernels are washed with diluted anti microbial solutions, followed by rinsing with potable water before going into the grinders for coconut milk extraction.
Sterilizing effect on coconut liquid productsWhen microorganisms and bacterial spores are subjected to heat treatment or any other kind of sterilizing procedure, not all are killed at once. Instead, a certain proportion is destroyed in the giventime period, while the remaining portion survives. If the surviving microorganisms are subjected to the same treatment again over the given time period, the same proportion will be destroyed and so on. In other words, a given exposure to sterilizing or disinfectant agents always kills the same proportion of microorganisms present.
Logarithmic death rates of sporesMicroorganisms are reduced in a semi logarithmic fashion when exposed to a lethal effect. As such, the logarithmic function can never reach zero. Sterility, which implies the total absence of all living microorganisms, is therefore impossible.
In reality, “sterilizing effect” or “sterilizing efficiency” are more apt descriptions for the number of decimal reductions in counts of bacterial spores achieved by a sterilization process. When a sterilization process is performed every time, it can be characterized by a certain sterilizing effect. An effect factor of 9 here indicates that out of 109 bacterial spores fed into the process, only 1 (100) will survive (Figure 11.1).
Sterilizing effect achieved throughUHTIn general, the sterilizing effect depends on the time and temperature combination, as well as the product’s bacteria content.
Bacteria content exists as easy to kill vegetative cells only, or as spore forming bacteria in a vegetative state. While these bacteria are easily killed in the vegetative state, their spores are difficult to eliminate.
In turn, the heat resistance of the test spores are influenced by the Bacillus strain used, which affects the way spores are produced. Clostridium botulinum is used to determine the effect of in container sterilization.
Products to be sterilized usually contain a mixed flora of both vegetative cells and bacterial spores. Unfortunately, high spore counts can be found in products with low total counts, and vice versa. Therefore, the total count determination cannot serve as a reliable base for enumeration of spores in food products. To determine this, Q10 and F0 values serve as a base for the killing of microorganisms.
Ranging from 8 30, Q10 values can be used to determine the killing of bacterial spores. The range widely varies because different bacteria spores react differently to temperature increases.
Q10 values state how many times the speed of a reaction increases if the temperature of the system is raised by 10C. This is due to the sterilizing effect of a heat process that increases rapidly with rising temperature, which is consistent with the chemical reactions that occur as a consequence of heat treatment.
F0 value expresses the relationship between time and temperature of sterilization, where the F value for a process is the number of minutes required to kill a known population of microorganisms in a given amount of food under specified conditions. The F0 value is based on a of 10C and states the minutes required at a temperature of 121.1C to achieve a sterilizing effect of 12D.