Gas-flush deodorisation process for coconut water using nitrogen, carbon dioxide, or compressed air
A bubbling gas-flush technology that uses inert gases (nitrogen, carbon dioxide, or compressed air) as carriers to strip volatile and off-flavours from coconut water. The process aims to improve flavour quality, freshness, and shelf life of air-sensitive beverages by removing aldehydes, lactones, benzothiazoles, and alcohols before enzymatic fixation.
Overview
This project investigates a gas-flush deodorisation process for coconut water that uses inert gases as carriers to strip volatile and off-flavour compounds from the liquid. By injecting gases such as nitrogen, carbon dioxide, or compressed air into coconut water and exhausting them through a controlled heating process, the technology aims to remove undesirable flavour compounds while preserving product freshness. The approach combines gas bubbling with enzyme fixation to deliver improved flavour quality, extended shelf life, and safer storage for air-sensitive beverage products.
Technical specifications
Process approach:
- Three individual gases (nitrogen, carbon dioxide, and compressed air) are injected precisely into a coconut water container at a predetermined rate
- Gases are then exhausted through a controlled heating process
- The procedure is combined with an enzyme fixation step to stabilise the treated coconut water
Target compounds for removal:
- Aldehydes
- Lactones
- Benzothiazoles
- Alcohols
Analytical validation methods:
- Measurement of off-flavour compounds before and after the procedure
- Comparison of effectiveness across the three gas types
- Evaluation of volatile stripping efficiency, freshness retention, quality, and shelf life of air-sensitive materials
Key benefits:
- Removal of light organics and volatile off-flavours from liquid products
- Potential to improve flavour profile and extend shelf life
- Safe storage through oxygen reduction and controlled gas environment
Technology readiness level
The gas-flush technique has previously been applied in an industrial packaging project, providing relevant fundamental knowledge and outcomes. However, specific results from that prior work remain confidential. The current project is at an early research stage, with a planned one-year study duration to validate the effectiveness of each gas type for coconut water deodorisation. Future validation will involve systematic comparison of nitrogen, carbon dioxide, and compressed air for stripping target off-flavour compounds, combined with enzyme fixation to finalise the process.
About Monash University, Melbourne
Monash University is a comprehensive public research university and one of Australia’s largest, known for scale, interdisciplinarity, and an applied orientation. Its Melbourne-based technology precinct brings together university laboratories, pilot-scale and prototyping suites, and company R&D groups alongside government research organizations to enable co-development and rapid iteration. Integration with a major hospital network supports clinical trials and translation, while structured industry placements and doctoral partnerships create a robust talent pipeline for corporate R&D. Research is backed by competitive funding from the Australian Research Council, the National Health and Medical Research Council, and state and federal programs that incentivize industry collaboration. A dedicated technology transfer office manages IP, licensing, and startup formation, with pathways to incubation and investment within the precinct.
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