Transient Computer Simulation of the Temperature Profile in Different Packaging Materials: An Optimization of Thermal Treatment of Tender Coconut Water

Abstract

Understanding the temperature profile of different packaging materials would be useful for selecting appropriate packaging material for in-bottle pasteurization. The temperature profile of polypropylene, polyethylene (PE), and polyethylene terephthalate bottles was investigated using COMSOL Multiphysics software to understand the temperature–time correlation with thermal treatments. PE bottles exhibited the least temperature difference between cold and hot spots. Optimization of thermal treatment processing parameters such as temperature (80–95°C) and treatment time (5–15 min) for inactivation of enzymes, namely polyphenol oxidase (PPO) and peroxidase (POD), in tender coconut water (TCW) was performed to the extent its shelf life. The quality parameters of heat-treated TCW such as pH, total soluble solids (TSS), titratable acidity (TA), turbidity, phenolic content, PPO, POD, and sensory evaluation were analyzed. The multiple linear regression models were developed for each quality parameter using a central composite design (CCD). The optimized treatment conditions were 84°C temperature and 5 min treatment time with the desirability of 0.926. The responses recorded were pH = 5.4, TSS = 5.52, turbidity = 7.1 NTU, TA = 0.06% of malic acid, relative PPO = 0.099, relative POD = 0.093, phenolic content = 44.712 mg gallic acid equivalent/L, and overall acceptability score = 8.