Membrane-based processing was attempted as a clean, green and energy-efficient method for cold sterilization of tender coconut water (TCW). Ultrafiltration of TCW was carried out at four different pressures employing two different polyethersulfone membranes, using a stirred cell. Permeate flux was evaluated based on different fouling mechanisms which are analysed employing Hermia's model. The objective of the study was to examine the efficacy of ultrafiltration for cold sterilization of TCW while retaining good sensory quality. The effect of acoustic field (ultrasonication) on the performance of ultrafiltration has been evaluated. Permeate flux increased on the application of ultrasonication. Enzyme activities in TCW permeate were found to reduce after ultrafiltration with good sensorial acceptability. Microbial load of TCW after ultrafiltration was observed to decrease from 4.16 to 0.0 log CFU/mL, achieving cold sterilization. Sensorial quality of ultrafiltered TCW was found to be good after three months storage period with zero microbial count.

尝试使用基于膜的工艺作为清洁，绿色和节能的方法来对嫩椰子水（TCW）进行冷灭菌。使用两个不同的聚醚砜膜，在四个不同的压力下，使用搅拌池对TCW进行超滤。基于不同结垢机理评估渗透通量，并使用埃尔米亚模型进行分析。该研究的目的是检查超滤对TCW进行冷灭菌的功效，同时保持良好的感官质量。已经评估了声场（超声）对超滤性能的影响。超声波作用下渗透通量增加。发现超滤后TCW渗透物中的酶活性降低，具有良好的感官接受性。观察到超滤后TCW的微生物负荷从4.16降至0.0 log CFU / mL，从而实现了冷灭菌。储存三个月后，微生物计数为零，超滤TCW的感官质量良好。