Study on some technical solutions to separating unwanted odour and flavour compounds in mature coconut water for industrial-scale coconut water production

Abstract

In this study, coconut water from 11 - to - 12 - month mature coconut fruits was preserved in a storage tank at 5⁰C, and unwanted compounds affecting the sensory criteria of mature coconut water were determined: fat content of 1.9%, total protein content of 0.20%, insoluble impurity content of 0.48%, and free fatty acid content of 0.1 g/ml. Technical specifications performed on 3-phase centrifugal equipment to separate these unwanted compounds in mature coconut water, including: temperature, and centrifugal speed, were considered. Results of experimental studies on GF-75 tubular 3-phase centrifugal equipment at the scale of 30 liters/batch, exhibited the appropriate specifications as follows: temperature of 70 to 80⁰C, and contrifugal speed of 21,000 rpm; and the following indicators of mature coconut water: fat content of 0.035%, total protein content of 0.14%, insoluble impurity content of 0%, and no detection of free fatty acid content. Test results on a 3-phase disc centrifugal device with the following, specifications: temperature of 70 to 800C, centrifugal speed of 6,800 rpm, and yield 4,000 l/h exhibited the targeted indicators of mature coconut water: fat content of 0.036%, total protein content of 0.16%, insoluble impurity content of 0.05%, and no free fatty acid. The tested specifications were suitable for industrial production and met the required indicator for coconut water quality.