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Critical unit operations of the aqueous processing of fresh coconuts
Author(s) -
Hagenmaier Robert,
Cater Carl M.,
Mattil Karl F.
Publication year - 1972
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02633790
Subject(s) - emulsion , aqueous solution , process (computing) , crude oil , edible oil , enhanced oil recovery , fiber , pulp and paper industry , chemistry , chromatography , process engineering , environmental science , petroleum engineering , chemical engineering , food science , computer science , engineering , organic chemistry , operating system
An aqueous process was investigated for the recovery of oil and food grade protein from fresh coconuts. Efficient recovery of oil, which is very important for economical reasons, was related to three critical unit operations: separation of oil from the fiber, destabilization of an oil‐in‐water emulsion, and recovery of a protein product that is low in oil content. The material balance is reported for a laboratory process that satisfactorily separates oil and breaks the emulsion, and data are shown which has led to a process for recovery of a protein with low oil content.