Coconut oil separation from coconut milk
1999
Sukoncheun Sringam (Kasetsart Univ., Bangkok (Thailand). Faculty of Agro-Industry. Dept. of Food Science and Technology)
Coconut milk is an emulsion of oil in water. The studied oil separation process was composed cream separation, fat aggregation at low temperature and emulsion breakdown at high temperature. Increase in feed rate and cream outlet opening diameter resulted in higher percentage of cream fraction with lower oil content. percentage of cream fraction was related to the oil content, therefore, it could be used as an indicator in adjusting of feed rate and cream outlet opening diameter to obtain cream fraction of specified oil content. The suitable temperature for fat aggregation was below 15 deg C, when oil in the cream fraction was sufficiently solidified. The suitable temperature for emulsion breakdown was 80 deg C. The oil yield was 98 percent. The separated coconut oil was clear, colourless, with pleasant natural aroma. Free fatty acid was less than 0.1 percent and fatty acid composition was similar to coconut oil from copra. It was considered as a high quality oil which can be consumed without refining.
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