Is anyone familiar with pinking on coconut water after UHT?
Started by Tonying0287, Mar 12 2020 11:32 PM
Dear Experts,
Is there familiar about pinking of coconut water after UHT?
Thanks,
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Oxidation. If you can add ascorbic acid prior to UHT treatment it should prevent it. If your labeling doesn't allow addition of ascorbic acid you will have to control it through your handling of the coconuts prior to processing to prevent oxidation.
If it is pinking after the UHT treatment then you have a problem in your process that's introducing oxidation (maybe at filling?) or in the packaging.
1 Thank
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