Dear All,
I am Jeevan Mahaldar,working to put the project for packing the coconut water in bottles and cans in India.
I invite dialogue on the vital issue of the project to pack the coconut water for commercial purpose and increase its shelf life.
I am trying to finalize the machines in which machine manufacturers are advising the pasteurizing temperature at 134 oc for flash time of 3 seconds and the cool it which will help the coconut water to be properly pasteurized and they say this is practice at all companies in phillipines and Brazil.
However contradictory to this some scientists associated with this say that if coconut water is heated beyond 94 degree centigrade it will become the boiling water and loose its taste and characteristics.
I am in afix what to do and how to move ahead to finalize the machinery and be risk free.
we want people to enjoy the taste of the coconut water when the purchase the can or bottle so request the experts in this area to advise so that i can have direction.
warm Regards
Jeevan Mahaldar