Processo de esterilização comercial de água de coco verde por membranas cerâmicas.

Abstract

The liquid albumen from the unripe coconut fruits of the tropical palm, popularly known as coconut water is defined as a natural isotonic solution, acid and with low calorific value, with excellent therapeutic and nutritional qualities. Coconut water can be consumed “in nature” or in processed way. The uses of conventional techniques of coconut water conservation ensure consumer health, make possible the commercialization of this product and optimize the use of this fruit, but these techniques can modify the original characteristics of the product. The microfiltration process with ceramic membranes comes out as an alternative in the microbiological stabilization of the coconut water, producing an item for consumption with original characteristics and with prolonged shelf life. In this way, the aim of this work is to evaluate the process of clarification and commercial sterilization of coconut water by using microfiltration and ultrafiltration ceramic membranes. It was studied the best period of harvest for the green coconut water extraction. It was possible to conclude that the microfiltration with some ceramic membranes present good results to obtain commercially sterilized green coconut water and with a minimum of modifications in their physical and chemical characteristics.