Advances in Life Sciences
Year : 2016, Volume : 5, Issue : 10
First page : ( 4153) Last page : ( 4159)
Print ISSN : 2278-3849. Online ISSN : 2278-4705.

Influence of Ozonation on the Some Physicochemical Properties of Tender Coconut Water

Tazeen Humeera^1,*, Vardharaju N.², Chandrasekar V.¹

¹Department of Food and Agricultural Process Engineering, Tamil Nadu Agricultural University, Coimbatore-3

²Post Harvest Technology Centre, Tamil Nadu Agricultural University, Coimbatore-3

*Email: humtaz@gmail.com

Online published on 23 December, 2016.

Abstract

Tender coconut (Cocos nucifera L.) water was ozone processed with processing variables of ozone concentration (50–100 μg/mL), processing time (212 min) and stored at 4°C (0–12 days). Effects of processing variables on some of the physicochemical parameters were studied. Response Surface Methodology (RSM) and Box-Behnken method was used to study the interactions of ozonation on tender coconut water quality parameters. Predicted quadratic models were found tobe significant with low standard error and high coefficients of determination (R²). From the results it was concluded that the desired level of treatment which gave minimal changes in the pH (5.00), TSS (4.98°B) and titratable acidity (0.316 g/100ml) of tender coconut water was T7 treatment on zeroth day of storage period.

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Keywords

Tender coconut, ozone concentration, physicochemical, Response surface and Box-Behnken.

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