Tjung, Brian Fu and Kartawiria, Irvan S. and Nugraha, Tutun (2009) Low Temperature Oxygen Removal Process of Coconut Water for Isotonic Drink. Bachelor thesis, Swiss German University.

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Abstract

Current deaeration process employed in the production of coconut water as isotonic drinks involves heating process that is detrimental to its natural flavor, resulting in a less than satisfactory product in terms of its organoleptic properties. Alternative low-temperature methods are investigated using vacuum pressure-reduction and inert gas sparging using nitrogen. A lab-scale deaerator model is developed to investigate these alternative methods. It is discovered that inert gas sparging is a viable alternative method, resulting in a comparable dissolved oxygen level of between 1 to 1.5ppm compared to the product treated with conventional heat-based method which has a dissolved oxygen level of 1.2ppm while retaining better organoleptic properties, namely in color and flavor based on sensory analysis, compared to the commercial product. This research is performed at a temperature of between 10°C to 20°C. It is confirmed that the dearation process follows the kinetics of first-order reaction and the coefficient varies with gas flow rate and volume of coconut water. The research found that the model fits with a value of R 2 above 0.96.

Item Type:	Thesis (Bachelor)
Subjects:	Q Science > QP Physiology > QP144 Coconut oil > QP144.1 Coconut water--Health aspects R Medicine > RS Pharmacy and materia medica > RS192 Pharmaceutical technology
Divisions:	Faculty of Life Sciences and Technology > Department of Pharmaceutical Engineering
Depositing User:	Astuti Kusumaningrum
Date Deposited:	04 Nov 2020 04:04
Last Modified:	04 Nov 2020 04:04
URI:	http://repository.sgu.ac.id/id/eprint/1005

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