ที่มา:วิทยาสารเกษตรศาสตร์ สาขา วิทยาศาสตร์

หัวเรื่อง:การแยกน้ำมันมะพร้าวจากน้ำกะทิ

ผู้เขียน:ดร.สุคนธ์ชื่น ศรีงาม, รองศาสตราจารย์

สื่อสิ่งพิมพ์:pdf

Abstract

Coconut milk is an emulsion of oil in water. The studied oil separation process was composed of 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?C, when oil in the cream fraction was sufficiently solidified. The suitable temperature for emulsion breakdown was 80?C. The oil yield was 98%. The separated coconut oil was clear, colourless, with pleasant natural aroma. Free fatty acid was less than 0.1% 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.

Article Info

Agriculture and Natural Resources -- formerly Kasetsart Journal (Natural Science), Volume 033, Issue 3, Jul 99 - Sep 99, Page 444 - 451 |  PDF |  Page