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...

Full description

Saved in:

Bibliographic Details
Main Author:	Suhardiyono
Format:	Thesis
Language:	English English
Published:	1992
Subjects:	Plant Extracts Coconut oil
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

Effects of Three Extraction Methods on Recovery, Quality, Storage Stability and Frying Characteristics of Coconut Oil

Similar Items