Study of virgin coconut oil extracted via combination of chilling and centrifugation method

Loo, Christine Tshui Wei (2012) Study of virgin coconut oil extracted via combination of chilling and centrifugation method. Universiti Malaysia Sabah. (Unpublished)


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This study was conducted to investigate the yields and the quality characteristics of the virgin coconut oil (VCO) extracted using different centrifugation speeds (11000, 12000 and 13000 rpm) and time (10, 15 and 20 min) after being subjected to different chilling temperature (5 and 10°C). Extraction of VCO using chilling and centrifugation method was only feasible for chilling temperature at 5°C but not for 10°C.The oil yield obtained was relatively low, ranged from 5.24-6.98%, but the yields increased by increasing the centrifugation speed and time. Highest oil yield of 6.98±0.11% was obtained for centrifugation at 13000 rpm for 20 min. Iodine value (IV), free fatty acid (FFA), peroxide value (PV) and moisture content of the VCO samples produced were determined. The quality parameters of all the VCO samples complied with the Asian and Pacific Coconut Community (APCC) standards. The IV of VCO samples ranged from 6.07-7.09; 0.013-0.043% for FFA; and 0.12-0.20% for moisture content. The PV was unable to be detected. Both centrifugation speed and time have interaction effect on oil yield and IV (p<0.05). The findings demonstrated that despite having low yield, the VCO extracted using the combination of chilling and centrifugation method was of high quality.

Item Type: Academic Exercise
Uncontrolled Keywords: virgin coconut oil, temperature, centrifugation method, speed, time, extract, combination
Subjects: T Technology > TX Home economics > Nutrition. Foods and food supply
Divisions: SCHOOL > School of Food Science and Nutrition
Date Deposited: 10 Dec 2013 06:22
Last Modified: 11 Oct 2017 07:44

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