Coverart for item
The Resource Extraction of extra virgin coconut oil : a project report presented in partial fulfilment of the requirements of the Bachelor of Food Technology at Massey University, Dayna McCormick

Extraction of extra virgin coconut oil : a project report presented in partial fulfilment of the requirements of the Bachelor of Food Technology at Massey University, Dayna McCormick

Label
Extraction of extra virgin coconut oil : a project report presented in partial fulfilment of the requirements of the Bachelor of Food Technology at Massey University
Title
Extraction of extra virgin coconut oil
Title remainder
a project report presented in partial fulfilment of the requirements of the Bachelor of Food Technology at Massey University
Statement of responsibility
Dayna McCormick
Creator
Contributor
Author
Degree granting institution
Subject
Language
eng
Summary
Although there has been a significant increase in the production volumes of coconut oil between 2006 and 2011 worldwide, no process for the extraction of extra virgin coconut oil on the industrial scale has been investigated in literature. Some experiments have been conducted which looked at a few factors within a potential process, but no application to the large scale production of extra virgin coconut oil has been investigated. Identifying these lacks in both market and literature, the aims were set to investigate a possible aqueous extraction, looking at the factors that affect the yield and quality of the oil obtained and the possibility of scaling this process up to an industrial extraction. It was proposed to use an aqueous enzymatic extraction process similar to that used in industry for extra virgin olive and avocado oils. This process involves the main steps of grinding, malaxing and two stages of centrifugation. The process was found experimentally to extract extra virgin coconut oil, within the predetermined quality parameters for acid value, peroxide value and appearance. For the grinding, a smaller particle size is recommended, but the eulsion formed is stronger. A hammer mill will be suitable for this process on the industrial scale. In malaxing, the optimum conditions were a one part coconut meat to four parts water dilution rate, a four percent Alcalase 2.4L FG concentration, a malaxing time of one hour and a temperature between 40oC and 50oC, with conditions above or below these yielding no benefit to the process in terms of quality, yield or financial cost. A hot water jacketed vessel with a ribbon mixer would be most suited for large scale coconut oil extraction. For centrifugation, 4500g for 30 minutes was required, with a warmer temperature gaining higher yields. It would be recommended that two centrifuges be used in the industrial process, a decanting centrifuge to remove solids, then a polishing centrifuge to remove water, both at faster centrifugation speeds than 4500g to reduce the time required. Once the process is installed in industry, it is recommended that further investigation into the effect different enzymes, temperature and time be conducted, as experimental error confounded the conclusiveness of these trials--Summary
Cataloging source
UW1
http://library.link/vocab/creatorName
McCormick, Dayna
Degree
B. Food Tech. (Hons)
Dissertation year
2012
Granting institution
Massey University
Illustrations
illustrations
Index
no index present
Literary form
non fiction
Nature of contents
bibliography
http://library.link/vocab/relatedWorkOrContributorName
  • Massey University
  • Massey University
http://library.link/vocab/subjectName
Coconut oil
Label
Extraction of extra virgin coconut oil : a project report presented in partial fulfilment of the requirements of the Bachelor of Food Technology at Massey University, Dayna McCormick
Instantiates
Production
Note
At head of cover title: Massey University Institute of Food, Nutrition and Human Health project report
Bibliography note
Includes bibliographical references
Carrier category
volume
Carrier MARC source
rdacarrier
Content category
text
Content type MARC source
rdacontent
Contents
Introduction - Literature review. Coconut ; Coconut composition ; Fat composition ; Properties of coconut oil ; Nutritional benefits of coconut oil ; Definition of virgin coconut oil ; Degradation of oil ; Determination of quality characteristics of Extra Virgin Coconut oil ; Oil extraction methods ; Aqueous extraction methods ; Other extraction techniques ; Recycling and money saving techniques ; Literature review conclusion -- Materials and methods. Materials and equipment for oil extraction ; Methods for oil extraction ; Chemical quality tests -- Results and discussion. Composition of coconut meat ; Preliminary extraction trials: Enzyme selection ; Particle size analysis ; Temperature into centrifuge ; Demulsification techniques ; Preliminary oil quality tests ; Effect of pasteurisation ; Malaxing factor investigation ; Interactions ; Final moisture content ; Mass balance for experimental trials ; Overall discussion -- Conclusion -- Recommendations. Industrial process recommendations ; Recommendations for further work
Dimensions
30 cm
Extent
x, 143 pages
Media category
unmediated
Media MARC source
rdamedia
Other physical details
illustrations, some colour
Label
Extraction of extra virgin coconut oil : a project report presented in partial fulfilment of the requirements of the Bachelor of Food Technology at Massey University, Dayna McCormick
Production
Note
At head of cover title: Massey University Institute of Food, Nutrition and Human Health project report
Bibliography note
Includes bibliographical references
Carrier category
volume
Carrier MARC source
rdacarrier
Content category
text
Content type MARC source
rdacontent
Contents
Introduction - Literature review. Coconut ; Coconut composition ; Fat composition ; Properties of coconut oil ; Nutritional benefits of coconut oil ; Definition of virgin coconut oil ; Degradation of oil ; Determination of quality characteristics of Extra Virgin Coconut oil ; Oil extraction methods ; Aqueous extraction methods ; Other extraction techniques ; Recycling and money saving techniques ; Literature review conclusion -- Materials and methods. Materials and equipment for oil extraction ; Methods for oil extraction ; Chemical quality tests -- Results and discussion. Composition of coconut meat ; Preliminary extraction trials: Enzyme selection ; Particle size analysis ; Temperature into centrifuge ; Demulsification techniques ; Preliminary oil quality tests ; Effect of pasteurisation ; Malaxing factor investigation ; Interactions ; Final moisture content ; Mass balance for experimental trials ; Overall discussion -- Conclusion -- Recommendations. Industrial process recommendations ; Recommendations for further work
Dimensions
30 cm
Extent
x, 143 pages
Media category
unmediated
Media MARC source
rdamedia
Other physical details
illustrations, some colour

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