The maximum yield of coconut sap is usually obtained in the third month after the commencement of tapping. 7. The tapping involves the extraction of exuded sap from the inflorescence that yields sweet sap. An improved process is provided for producing edible coconut cream, which process improves the already known processes because the process of the instant invention is more efficient, the finished product is pasteurized and homogenized and in general terms the production costs involved are diminished. Application of the cold preservation process described in this guide can slow this rapid deterioration while preserving the delicate flavour of the product. The female flowers within the unopened spathe cause a swelling at the base and its appearance is an indication of the appropriate stage for tapping. Assumed Coconut Composition Ripe Mawar Variety - Average Size and Composition Dehusked Coconut Gram % Shell: 175 25 Paring: 49 7 (Testa) *Kernel: 252 36 Coconut water: 224 32 Total: 700 100 * ( 52% solids & 48% moisture)AHA_coco_99/LU 33 (2010) 128–143. NONTHERMAL STERILIZATION OF GREEN COCONUT WATER FOR PACKAGING REDDY, KAMIDI VENKAT; DAS, MADHUSWETA; DAS, SUSANTA KUMAR 2007-08-01 00:00:00 INTRODUCTION The preservation of green coconut water is a worldwide demanding food processing technology ( Reddy 2005 ). ... FAO has also taken out a patent [64] claiming ... coconut water, J. Related tags: Coconut water In April 2016, Harmless Harvest launched its new Multi-Step Micro-Filtration process, in … Preservation. This present invention relates to a process for preserving coconut sap (neera) by collecting the sap, acidifying and storing in containers thereby retaining its natural constituents. [0017] e) adding preservative to step (d) solution, [0018] f) bottling the step (e) solution and croning the glass bottles, and, [0019] g) pasteurizing the bottles of step (f) for a time period of 3 to 7 minutes, [0020] The process for the preservation of coconut sap is illustrated in the following flow chart: 1. Subsequent Heat Treatment Of Package (426/325). The present application is different from the co-pending application that the present application discloses a new process for the preservation of coconut sap, which retains its natural constituents. [0006] Reference may be made to an article on microbiology and biochemistry of natural fermentation of coconut sap [Atputharajah et al, 1986 , Food Microbiology, 3 (4), 273-280] wherein various microbiological, physical and chemical changes occurring during the entire period of natural fermentation have been studied. The yield of coconut sap is highly variable. Coconut Water Vacuum Extracting And Processing Machine Prices Patent Product , Find Complete Details about Coconut Water Vacuum Extracting And Processing Machine Prices Patent Product,Coconut Machine,Coconut Water Machine,Coconut Water Extracting Machine from Supplier or Manufacturer-Kunshan Qianwei Machinery & Technology Co., Ltd. The individual fiber cells are narrow and hollow with thick walls made of cellulose, and each cell is about 1 mm long and 10–20 μm in … The cold preservation process, FAO notes, would protect natural taste up to three weeks, while protecting its flavor and nutritional characteristics. [0033] Coconut sap (30 L) was collected from the coconut farm in the early morning, transported to the laboratory in the mobile chiller (4° C.) (designed by CFTRI). 1. No, but utmost care is taken to preserve natural taste. The bottles were cooled to 27° C. The sap had a characteristic cloudy appearance of ‘neera’, devoid of fermented odour without any sedimentation. The process, in particular, describes the method of preservation of coconut sap in glass bottles. [0002] Coconut palm botanically known as Cocos nucifera L. belongs to the natural order Arecaceae (Palmoe) an important member of monocotyledons. This present invention relates to a process for preserving coconut sap by collecting the sap, acidifying and storing in containers thereby retaining its natural constituents. * Is the production process highly wasteful in terms of 1000's of discarded coconuts or are they channeled elsewhere to be used? [0005] Patent search revealed that there is no patent available on the processing and preservation of coconut sap. * Is the production process highly wasteful in terms of 1000's of discarded coconuts or are they channeled elsewhere to be used? In this sense, membrane technology is potentially attractive due to their mild processing conditions. "The simple cold preservation process will provide the consumer the convenience of purchasing a bottle of refreshing coconut water and opens new opportunities for small farmers and entrepreneurs in coconut producing countries," said Rolle. [6] C.T. During the coconut water bottling process, the product is quickly heated to sterilization temperature to kill the harmful microorganisms, while still being able to retain the fresh taste in the coconut water. 5. A process of claim 3, wherein the concentration of acidulant is in the range of 0.04 to 0.2%. [0008] Applicants co-pending PCT application No. Assuming that coconut water is 25% from weight of each nut, the company produces coconut water by-products at the [0001] This invention relates to a process for the preservation of coconut sap (neera). Coconut presentation 1. A process of claim 1, wherein the coconut sap retain its natural constituents. coconut water for its preservation. 6. European Patent Office EPO. 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