Effects of Three Extraction Methods on Recovery, Quality, Storage Stability and Frying Characteristics of Coconut Oil
Three improved methods for coconut oil extraction us ingacetic acid a baker's yeast, and mixed enzymes with respect to oil recovery, quality,storage stability,and frying characteristics were investigated. In the initial process , cream was separated from the coconut milk. Treatment of the c...
Saved in:
Main Author: | |
---|---|
Format: | Thesis |
Language: | English English |
Published: |
1992
|
Subjects: | |
Online Access: | http://psasir.upm.edu.my/id/eprint/8354/1/FSMB_1992_1_A.pdf |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
id |
my-upm-ir.8354 |
---|---|
record_format |
uketd_dc |
spelling |
my-upm-ir.83542012-12-12T04:41:46Z Effects of Three Extraction Methods on Recovery, Quality, Storage Stability and Frying Characteristics of Coconut Oil 1992 Suhardiyono, Three improved methods for coconut oil extraction us ingacetic acid a baker's yeast, and mixed enzymes with respect to oil recovery, quality,storage stability,and frying characteristics were investigated. In the initial process , cream was separated from the coconut milk. Treatment of the cream with 0.1-0.4% acetic acid or 0.5-2g baker's yeast for 10-14 hrs resulted in further separation of the cream into two phases;the upper phase containing oil-rich fraction and the lower phase consisting of aqueously fraction. The oil phase was finally boiled for 20 minutes to remove moisture. The other extraction method was based on the combined action of cellulase, amylase, protease, and polygalacturonas eat 0.1 to 1% on grated coconut meat at pH 4 to 8, 40°to 60°C for 30 minutes and centrifugation at 10,000rpm. Plant Extracts Coconut oil 1992 Thesis http://psasir.upm.edu.my/id/eprint/8354/ http://psasir.upm.edu.my/id/eprint/8354/1/FSMB_1992_1_A.pdf application/pdf en public masters Universiti Pertanian Malaysia Plant Extracts Coconut oil Food Science and Technology English |
institution |
Universiti Putra Malaysia |
collection |
PSAS Institutional Repository |
language |
English English |
topic |
Plant Extracts Coconut oil |
spellingShingle |
Plant Extracts Coconut oil Suhardiyono, Effects of Three Extraction Methods on Recovery, Quality, Storage Stability and Frying Characteristics of Coconut Oil |
description |
Three improved methods for coconut oil extraction us ingacetic acid a baker's yeast, and mixed enzymes with respect to
oil recovery, quality,storage stability,and frying
characteristics were investigated. In the initial process ,
cream was separated from the coconut milk. Treatment of the
cream with 0.1-0.4% acetic acid or 0.5-2g baker's yeast
for 10-14 hrs resulted in further separation of the cream
into two phases;the upper phase containing oil-rich fraction
and the lower phase consisting of aqueously fraction. The oil
phase was finally boiled for 20 minutes to remove moisture. The
other extraction method was based on the combined action of cellulase, amylase, protease, and polygalacturonas eat 0.1 to
1% on grated coconut meat at pH 4 to 8, 40°to 60°C for 30
minutes and centrifugation at 10,000rpm. |
format |
Thesis |
qualification_level |
Master's degree |
author |
Suhardiyono, |
author_facet |
Suhardiyono, |
author_sort |
Suhardiyono, |
title |
Effects of Three Extraction Methods on Recovery, Quality, Storage Stability and Frying Characteristics of Coconut Oil |
title_short |
Effects of Three Extraction Methods on Recovery, Quality, Storage Stability and Frying Characteristics of Coconut Oil |
title_full |
Effects of Three Extraction Methods on Recovery, Quality, Storage Stability and Frying Characteristics of Coconut Oil |
title_fullStr |
Effects of Three Extraction Methods on Recovery, Quality, Storage Stability and Frying Characteristics of Coconut Oil |
title_full_unstemmed |
Effects of Three Extraction Methods on Recovery, Quality, Storage Stability and Frying Characteristics of Coconut Oil |
title_sort |
effects of three extraction methods on recovery, quality, storage stability and frying characteristics of coconut oil |
granting_institution |
Universiti Pertanian Malaysia |
granting_department |
Food Science and Technology |
publishDate |
1992 |
url |
http://psasir.upm.edu.my/id/eprint/8354/1/FSMB_1992_1_A.pdf |
_version_ |
1747810786610249728 |