T/HNSKXH 3-2021 Active Group standards

T/HNSKXH 3-2021 Sterilization Technology Specifications for Coconut Water

T/HNSKXH 3-2021

Publish Date: 2021-12-01 Implement Date: 2022-01-01 For services related to genuine standard inquiry, procurement, translation, and other related services in China, please Contact Us

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Basic Information

Standard Code: T/HNSKXH 3-2021

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: \nLivestock husbandry

ICS Name: Terminology (principles and coordination and cooperation)

Publish Date: 2021-12-01

Implement Date: 2022-01-01

Scope

Scope: This document specifies the terms and definitions, principles, coconut water collection, sterilization steps, and test methods for coconut water sterilization technology. This document is applicable to the sterilization requirements of coconut water under conditions such as ultra-high pressure and low-temperature plasma. Main technical content: Food sterilization techniques can be divided into thermal sterilization and non-thermal sterilization. Thermal sterilization is a commonly used method in the food industry, while non-thermal sterilization is a new type of food processing technology. Since the temperature of the food does not rise or rises very little during the processing, non-thermal sterilization is conducive to maximally maintaining the physiological activity of the functional components of the food and preserving its color, aroma, flavor, and nutritional components; thus avoiding the problems of nutrient destruction, color deepening, and volatile flavor component loss caused by traditional food processing with thermal sterilization. Ultra-high pressure technology is a new type of non-thermal food processing technology. During the traditional thermal sterilization process, due to the violent movement of molecules after heating, covalent bonds are destroyed, and the spatial structure of large molecular substances such as proteins is changed, leading to denaturation. Small molecular substances such as pigments, vitamins, and aroma are also affected, which affects the nutritional and flavor quality of the food. Ultra-high pressure technology is a typical non-thermal processing technology that only acts on non-covalent bonds and has little effect on covalent bonds. Therefore, it can inhibit microorganisms and enzymes at lower temperatures, thereby maintaining the original quality of the food and extending its shelf life. Cysteine provides a reducing protective agent, allowing coconut water to oxidize cysteine first under external conditions, thereby pro