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椰子水产业规模已达数十亿美元，预计到2022年全球市场规模将扩大至83亿美元。1 消费者青睐椰子水甘甜清爽的口感及其独特的化学成分——其成分与血浆相似，富含碳水化合物及镁、钙、磷等重要营养素。1 这些营养成分使椰子水成为天然补水运动饮料，进一步提升了市场吸引力。尤其珍贵的是取自嫩绿椰子的鲜榨椰子水，其风味清雅且抗氧化功效更强。

初从椰壳中倒出时，椰子水是清澈无色的液体，可与内部果肉混合以增添质地与风味变化。 在采收、开壳、杀菌及储存过程中可能发生色泽变化，因此最终饮品的颜色会从半透明白色到淡黄色，甚至鲜粉色不等。1 产品中果肉含量也因地域差异、采收方式、巴氏杀菌工艺及市场定位而异，例如市售含果肉的椰子饮品。

椰子水的最终产品是其颜色与果肉浓度（或水体浑浊度）的综合体现。面对如此多的变量，要保持产品品质稳定实属不易。然而，Hunter分光光度技术凭借在颜色与浊度测量领域的创新突破，可通过单次读数同时测定椰子水的颜色与浊度，为生产提供创新解决方案，确保产品品质始终如一、可靠稳定。 该浊度测量功能可替代使用独立仪器进行的浊度检测。

椰子水颜色不稳定与浑浊问题

当顾客从商店冷藏柜拿起一瓶冰镇椰子水时，他们透过塑料瓶身所见的是色彩（通常为浅白至淡黄色）与果肉浓度的结合。 漫步在饮料货架前，琳琅满目的椰子水品牌各具特色，但都以稳定可靠的外观赢得消费者信赖。然而从椰壳到瓶装再到上架，要保持产品外观的一致性绝非易事——化学特性、采收储存方式及产品差异等多重变量，都在影响着最终成品的呈现。

这些困难始于椰子本身。 由于椰子水的pH值较高（5-5.4），一旦接触氧气就会迅速变质和发酵。1 嫩椰子水（比成熟椰子早一个月采收）的pH值较低，但酚类物质含量较高，多酚氧化酶（PPO）和过氧化物酶（POD）的活性也更高。 酚类含量增加提升了抗氧化水平和健康效益，但较高的PPO和POD活性也使椰子水更易氧化1。开壳后短短数分钟内，收获的椰子水表面便会浮现黄色、琥珀色、棕色甚至粉红色的变色斑块。

为防止椰子水过早变质，整颗椰子需轻柔采收并储存长达六天，直至在工厂内进行萃取。但加工环节又面临新挑战：开壳采收时，椰壳碎屑与椰肉残渣可能导致椰子水浑浊，制作椰浆饮料时添加果肉也会造成同样问题。采收后的椰子水必须快速灭菌灌装，此过程同样会改变其色泽。  为防止此类情况，生产商迅速采用传统热处理技术，配合冷却、冷冻或添加菠萝汁等稳定剂来抑制进一步变色。2 尽管采取这些预防措施，若储存空间温度控制不当，椰子水在仓储及运输至商店的过程中仍可能发生变色。

面对如此多变的因素，要生产出品质稳定的椰子饮料似乎困难重重。然而在饱和的市场中，稳定性和可靠性正是品牌建设的基石。对于天然采收的产品而言，保持色泽与浑浊度的稳定性尤为重要，这能有效建立消费者信任。

分光光度计对众多行业具有不可估量的价值，从食品到塑料产业乃至更广泛领域，它们确保了色彩一致性，从而优化供应链效率并最大化产品质量。 确保分光光度计可靠性能与色彩测量质量的关键，在于掌握正确的维护方法。

分光光度计的功能是什么？

分光光度计通过光源、波长选择性光学元件、传感器及软件，将材料发出的能量科学地转化为行业标准色标进行测量。该测量技术使企业能够验证其产品、配料及原材料的质量与一致性。 该设备模拟人眼感知色彩的方式，同时消除了易出错的人工目测环节，从而实现更高精度。

分光光度计使用与保养最佳实践

分光光度计必须进行适当的常规维护，才能提供最精确、最准确的测量结果。通过正确的标准化操作和精心维护，可确保您的分光光度计始终处于最佳工作状态。

1. 执行例行维护

保养良好的仪器才能提供最准确可靠的读数。维护工作始于彻底清洁。无论仪器校准得多么精确，若未保持清洁，便无法提供准确或稳定的读数。因此确保分光光度计无尘垢、污渍及其他可能影响测量结果的污染物至关重要。

清洁设备时，务必遵循用户手册中概述的最佳实践，以避免损坏设备并导致保修失效。清洁分光光度计时，请勿使用任何刺激性或研磨性工具或物质。

清洁频率因组件而异。传感器外部及安装支架通常需每周清洁一次。若工作涉及会接触传感器的污染样本，则可能需要在每次测量间隙进行清洁。

在确定清洁频率时，还应考虑所处的环境。例如，存放在灰尘多且通风不良的壁橱中的设备，其常规清洁频率就应高于存放在空调办公室中的设备。

其他例行维护检查包括：

• 检查并清洁电源线
• 检查光学元件是否清洁且状况良好
• 测试通用结构，如设备触摸屏或按钮

除上述常规检查外，每款型号的操作方式各不相同。请查阅用户手册，了解该设备特有的额外维护程序。

Spectrophotometers are invaluable to many industries, ranging from the food to plastics industries and beyond, delivering the color consistency necessary to streamline supply chain efficiencies and maximize product quality. The key to ensuring reliable performance and color measurement quality is knowing how to properly maintain a spectrophotometer.

What Is the Function of a Spectrophotometer?

A spectrophotometer scientifically measures the color of materials using a light source, wavelength-selective optics, sensors, and software to convert emitted energy to an industry-standard color scale. This measurement enables companies to verify the quality and consistency of their products, ingredients, and raw materials. The device mimics how the human eye sees color but eliminates error-prone manual visual observations for higher accuracy.

Best Practices for Using and Taking Care of Your Spectrophotometer

Spectrophotometers must undergo the proper routine maintenance to deliver the most precise and accurate measurements. With the right standardization and care, you can ensure your color spectrophotometer performs at its best.

1. Perform Routine Maintenance

A well-maintained device provides the most accurate and reliable readings. Maintenance begins with a thorough cleaning. No matter how well-calibrated your device is, it won’t deliver accurate or consistent readings if it isn’t clean. That’s why it’s vital to ensure your spectrophotometer is free of dirt, dust, grime, and other contaminants that can obscure measurement results.

When cleaning your equipment, it’s crucial to follow the best practices outlined in your user manual to avoid damaging the device and invalidating your warranty. Avoid using any harsh or abrasive tools or substances when cleaning your spectrophotometer.

Cleaning frequency varies based on the components. The exterior of the sensor and mounting generally require weekly cleaning. If your work involves messy samples that contact the sensor, you may also have to clean between measurements.

You should also consider your environment when determining cleaning frequency. For example, a unit stored in a dusty, poorly ventilated closet will require more routine cleanings than one contained in an air-conditioned office.

Other routine maintenance checks include:

• Inspecting and cleaning the power cord
• Verifying the optics are clean and in good condition
• Testing general structures like the device touch screen or buttons

Beyond these general checks, each model operates differently. Check the owner's manual for additional maintenance procedures specific to the device.

Coconut water is a multi-billion dollar industry that is expected to expand globally to US$8.3 billion by 2022.1 Consumers have been drawn to coconut water’s sweet, refreshing taste and unique chemical composition, similar to blood plasma, which is rich in carbohydrates and important nutrients such as magnesium, calcium, and phosphorus.1 These nutrients also make coconut water a naturally rehydrating sports drink which has increased market appeal. Fresh coconut water from young, green coconuts is particularly valued for a delicate taste and increased antioxidant benefits.

When first poured from the coconut shell, coconut water is a clear, colorless liquid that can be combined with the interior pulp for additional texture and variety. Color changes can occur in harvesting, cracking, sterilization, and storage processes so the final beverage can fluctuate from translucent white to pale yellow and even bright pink.1 Products can also include varying levels of pulpin the liquid depending on geographical region, harvesting practices, pasteurization, and market targeting, such as coconut beverages which are sold with pulp.

Sold coconut water’s final product is a combination of the color and pulp concentration, or turbidity of the water. With so many different variables, it can be challenging to maintain a consistent product. However, Hunter Spectrophotometric technology, with innovations in color and haze measurements, can offer innovative solutions for measuring both color and haze in a single reading of coconut water for consistent, reliable production. The Haze measurement can be substituted for a turbidity measurement done on a separate instrument.

DIFFICULTIES OF CONSISTENT COLOR AND HAZE IN COCONUT WATER

When your customer picks up a cooled bottle of coconut water from the store refrigerator, what theysee through the plastic is a combination of color, usually light white to pale yellow, and pulp concentration. Strolling down the beverage aisle, there are many different brands of coconut water, each with a reliable, consistent appearance to build brand trust with their customer. But from shell to bottle to store, a consistent appearance isn’t so simple, as multiple variables, including chemical properties, harvesting and storage methods, and product differences, influence the final product.

These difficulties begin with the coconut. Since coconut water has a high pH, varying from 5 – 5.4, it is subject to rapid deterioration and fermentation once exposed to oxygen.1 Young coconut water, which is harvested one month earlier than mature coconuts, has a lower pH but higher phenolic content, as well as greater polyphenol oxidase (PPO) and peroxidase (POD) enzyme activity. The increased phenol content raises antioxidant levels and health benefits,, but higher PPO and POD also raises the water’s susceptibility to oxidation1 Within minutes of first cracking, yellow, amber, brown, or even pink discoloration can bloom across the harvested water’s surface.

To keep the water from spoiling early, whole nuts are gently harvested and stored for up to six days till extraction inside the plant. But new challenges arise with processing. During cracking and harvesting, coconut water can become cloudy from the accidental shell and coconut meat debris, or by adding pulp for a pulped coconut beverage. Once harvested, coconut water must quickly be sterilized and bottled which can also cause changes in the coloring.  To prevent this, conventional thermal techniques, as well as cooling, freezing, or adding stabilizing juices such as pineapple, are quickly used to prevent further discoloration.2 In spite of these prevention methods, if the storage space is not properly temperature controlled, then discoloration can occur in storage and transportation to the store.

With all these different variables, the challenges of delivering a consistent coconut beverage can seem high. Consistency and reliability however, are the cornerstone of branding in a saturated market. It is also distinctly important to have a consistent color and haze for naturally harvested products to develop consumer trust.

Coconut water is a multi-billion dollar industry that is expected to expand globally to US$8.3 billion by 2022.1 Consumers have been drawn to coconut water’s sweet, refreshing taste and unique chemical composition, similar to blood plasma, which is rich in carbohydrates and important nutrients such as magnesium, calcium, and phosphorus.1 These nutrients also make coconut water a naturally rehydrating sports drink which has increased market appeal. Fresh coconut water from young, green coconuts is particularly valued for a delicate taste and increased antioxidant benefits.

When first poured from the coconut shell, coconut water is a clear, colorless liquid that can be combined with the interior pulp for additional texture and variety. Color changes can occur in harvesting, cracking, sterilization, and storage processes so the final beverage can fluctuate from translucent white to pale yellow and even bright pink.1 Products can also include varying levels of pulpin the liquid depending on geographical region, harvesting practices, pasteurization, and market targeting, such as coconut beverages which are sold with pulp.

Sold coconut water’s final product is a combination of the color and pulp concentration, or turbidity of the water. With so many different variables, it can be challenging to maintain a consistent product. However, Hunter Spectrophotometric technology, with innovations in color and haze measurements, can offer innovative solutions for measuring both color and haze in a single reading of coconut water for consistent, reliable production. The Haze measurement can be substituted for a turbidity measurement done on a separate instrument.

DIFFICULTIES OF CONSISTENT COLOR AND HAZE IN COCONUT WATER

When your customer picks up a cooled bottle of coconut water from the store refrigerator, what theysee through the plastic is a combination of color, usually light white to pale yellow, and pulp concentration. Strolling down the beverage aisle, there are many different brands of coconut water, each with a reliable, consistent appearance to build brand trust with their customer. But from shell to bottle to store, a consistent appearance isn’t so simple, as multiple variables, including chemical properties, harvesting and storage methods, and product differences, influence the final product.

These difficulties begin with the coconut. Since coconut water has a high pH, varying from 5 – 5.4, it is subject to rapid deterioration and fermentation once exposed to oxygen.1 Young coconut water, which is harvested one month earlier than mature coconuts, has a lower pH but higher phenolic content, as well as greater polyphenol oxidase (PPO) and peroxidase (POD) enzyme activity. The increased phenol content raises antioxidant levels and health benefits,, but higher PPO and POD also raises the water’s susceptibility to oxidation1 Within minutes of first cracking, yellow, amber, brown, or even pink discoloration can bloom across the harvested water’s surface.

To keep the water from spoiling early, whole nuts are gently harvested and stored for up to six days till extraction inside the plant. But new challenges arise with processing. During cracking and harvesting, coconut water can become cloudy from the accidental shell and coconut meat debris, or by adding pulp for a pulped coconut beverage. Once harvested, coconut water must quickly be sterilized and bottled which can also cause changes in the coloring.  To prevent this, conventional thermal techniques, as well as cooling, freezing, or adding stabilizing juices such as pineapple, are quickly used to prevent further discoloration.2 In spite of these prevention methods, if the storage space is not properly temperature controlled, then discoloration can occur in storage and transportation to the store.

With all these different variables, the challenges of delivering a consistent coconut beverage can seem high. Consistency and reliability however, are the cornerstone of branding in a saturated market. It is also distinctly important to have a consistent color and haze for naturally harvested products to develop consumer trust.

Coconut water is a multi-billion dollar industry that is expected to expand globally to US$8.3 billion by 2022.1 Consumers have been drawn to coconut water’s sweet, refreshing taste and unique chemical composition, similar to blood plasma, which is rich in carbohydrates and important nutrients such as magnesium, calcium, and phosphorus.1 These nutrients also make coconut water a naturally rehydrating sports drink which has increased market appeal. Fresh coconut water from young, green coconuts is particularly valued for a delicate taste and increased antioxidant benefits.

When first poured from the coconut shell, coconut water is a clear, colorless liquid that can be combined with the interior pulp for additional texture and variety. Color changes can occur in harvesting, cracking, sterilization, and storage processes so the final beverage can fluctuate from translucent white to pale yellow and even bright pink.1 Products can also include varying levels of pulpin the liquid depending on geographical region, harvesting practices, pasteurization, and market targeting, such as coconut beverages which are sold with pulp.

Sold coconut water’s final product is a combination of the color and pulp concentration, or turbidity of the water. With so many different variables, it can be challenging to maintain a consistent product. However, Hunter Spectrophotometric technology, with innovations in color and haze measurements, can offer innovative solutions for measuring both color and haze in a single reading of coconut water for consistent, reliable production. The Haze measurement can be substituted for a turbidity measurement done on a separate instrument.

DIFFICULTIES OF CONSISTENT COLOR AND HAZE IN COCONUT WATER

When your customer picks up a cooled bottle of coconut water from the store refrigerator, what theysee through the plastic is a combination of color, usually light white to pale yellow, and pulp concentration. Strolling down the beverage aisle, there are many different brands of coconut water, each with a reliable, consistent appearance to build brand trust with their customer. But from shell to bottle to store, a consistent appearance isn’t so simple, as multiple variables, including chemical properties, harvesting and storage methods, and product differences, influence the final product.

These difficulties begin with the coconut. Since coconut water has a high pH, varying from 5 – 5.4, it is subject to rapid deterioration and fermentation once exposed to oxygen.1 Young coconut water, which is harvested one month earlier than mature coconuts, has a lower pH but higher phenolic content, as well as greater polyphenol oxidase (PPO) and peroxidase (POD) enzyme activity. The increased phenol content raises antioxidant levels and health benefits,, but higher PPO and POD also raises the water’s susceptibility to oxidation1 Within minutes of first cracking, yellow, amber, brown, or even pink discoloration can bloom across the harvested water’s surface.

To keep the water from spoiling early, whole nuts are gently harvested and stored for up to six days till extraction inside the plant. But new challenges arise with processing. During cracking and harvesting, coconut water can become cloudy from the accidental shell and coconut meat debris, or by adding pulp for a pulped coconut beverage. Once harvested, coconut water must quickly be sterilized and bottled which can also cause changes in the coloring.  To prevent this, conventional thermal techniques, as well as cooling, freezing, or adding stabilizing juices such as pineapple, are quickly used to prevent further discoloration.2 In spite of these prevention methods, if the storage space is not properly temperature controlled, then discoloration can occur in storage and transportation to the store.

With all these different variables, the challenges of delivering a consistent coconut beverage can seem high. Consistency and reliability however, are the cornerstone of branding in a saturated market. It is also distinctly important to have a consistent color and haze for naturally harvested products to develop consumer trust.

El agua de coco es una industria multimillonaria que se espera que crezca a nivel mundial hasta los 8.300 millones de dólares en 2022.1 Los consumidores se han sentido atraídos por el sabor dulce y refrescante del agua de coco y su composición química única, similar a la del plasma sanguíneo, que es rico en carbohidratos y nutrientes importantes como el magnesio, el calcio y el fósforo.1 Estos nutrientes también hacen del agua de coco una bebida deportiva rehidratante natural que ha aumentado el atractivo del mercado. El agua de coco fresca, procedente de cocos jóvenes y verdes, es especialmente apreciada por su delicado sabor y sus mayores beneficios antioxidantes.

Cuando se vierte por primera vez de la cáscara de coco, el agua de coco es un líquido transparente e incoloro que puede combinarse con la pulpa interior para obtener una textura y variedad adicionales. En los procesos de recolección, agrietamiento, esterilización y almacenamiento pueden producirse cambios de color, de modo que la bebida final puede variar de blanco translúcido a amarillo pálido e incluso rosa brillante.1 Los productos también pueden incluir distintos niveles de pulpa en el líquido en función de la región geográfica, las prácticas de recolección, la pasteurización y la orientación del mercado, como las bebidas de coco que se venden con pulpa.

El producto final del agua de coco vendida es una combinación del color y la concentración de pulpa, o turbidez del agua. Con tantas variables diferentes, puede ser un reto mantener un producto consistente. Sin embargo, la tecnología espectrofotométrica de Hunter, con sus innovaciones en las mediciones de color y turbidez, puede ofrecer soluciones innovadoras para medir tanto el color como la turbidez en una sola lectura del agua de coco y obtener una producción consistente y fiable. La medición de la turbidez puede sustituirse por una medición de la turbidez realizada con un instrumento independiente.

DIFICULTADES PARA MANTENER EL COLOR Y LA TURBIDEZ DEL AGUA DE COCO.

Cuando su cliente coge una botella de agua de coco fría del frigorífico de la tienda, lo queve a través del plástico es una combinación de color, normalmente blanco claro a amarillo pálido, y concentración de pulpa. Paseando por el pasillo de las bebidas, hay muchas marcas diferentes de agua de coco, cada una con una apariencia fiable y consistente para crear confianza en la marca con su cliente. Pero de la cáscara a la botella y a la tienda, el aspecto uniforme no es tan sencillo, ya que múltiples variables, como las propiedades químicas, los métodos de recolección y almacenamiento y las diferencias de producto, influyen en el producto final.

Estas dificultades comienzan con el coco. Dado que el agua de coco tiene un pH elevado, que oscila entre 5 y 5,4, está sujeta a un rápido deterioro y fermentación una vez expuesta al oxígeno.1 El agua de coco joven, que se cosecha un mes antes que los cocos maduros, tiene un pH más bajo pero un mayor contenido fenólico, así como una mayor actividad de las enzimas polifenoloxidasa (PPO) y peroxidasa (POD). El mayor contenido de fenoles aumenta los niveles de antioxidantes y los beneficios para la salud, pero una mayor PPO y POD también aumenta la susceptibilidad del agua a la oxidación1 A los pocos minutos de agrietarse por primera vez, puede aparecer una decoloración amarilla, ámbar, marrón o incluso rosa en la superficie del agua cosechada.

Para evitar que se estropeen antes de tiempo, las nueces enteras se recogen con cuidado y se almacenan hasta seis días antes de su extracción en el interior de la planta. Pero con el procesado surgen nuevos retos. Durante el agrietamiento y la recolección, el agua de coco puede enturbiarse por la cáscara accidental y los restos de carne de coco, o por la adición de pulpa para una bebida de coco despulpado. Una vez cosechada, el agua de coco debe esterilizarse y embotellarse rápidamente, lo que también puede provocar cambios en la coloración. Para evitarlo, se utilizan rápidamente técnicas térmicas convencionales, así como el enfriamiento, la congelación o la adición de zumos estabilizadores, como la piña, para evitar una mayor decoloración.2 A pesar de estos métodos de prevención, si el espacio de almacenamiento no se controla adecuadamente la temperatura, puede producirse decoloración durante el almacenamiento y el transporte a la tienda.

Con todas estas variables diferentes, el reto de ofrecer una bebida de coco consistente puede parecer elevado. Sin embargo, la consistencia y la fiabilidad son la piedra angular de la marca en un mercado saturado. También es muy importante que los productos cosechados de forma natural tengan un color y una turbidez uniformes para generar confianza en el consumidor.