This study had the objective to test stability of coconut water (Cocos nucifera) during the process and storage. The process conditions were temperatures ranging from 138 to 144 °C under holding time of 10 seconds. Five batches of coconut water containing 0, 100 and 200 mg.L-1 of ascorbic acid were processed and filled aseptically in glass tubes. The treatment which had more stability was the one done at 139 °C/10 seconds containing 200 mg.L-1 of ascorbic acid.
coconut water; sterilization; ascorbic acid; aseptic system; enzyme
