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Manufacture of palm kernel oil using the traditional coconut oil processing system
Author(s) -
Banigo E. O. I.,
Ogunlesi A.,
Ofi O.
Publication year - 1977
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/bf03027645
Subject(s) - palm kernel oil , dryness , coconut oil , oil mill , saponification value , palm kernel , acid value , pulp and paper industry , food science , boiling , palm oil , mathematics , peroxide value , water content , environmental science , chemistry , iodine value , engineering , biology , biochemistry , geotechnical engineering , organic chemistry , immunology
and Summary The traditional processing system of coconut oil, comprising grating of coconut meats, extraction with boiling water, cooling, followed by skimming off the cream, and heating it to dryness to give coconut oil, has been adapted for the manufacture of palm kernel oil. Palm kernels were crushed in a laboratory hammer mill, extracted with several lots of boiling water, cooled, the resulting cream skimmed off, and heated to dryness to yield palm kernel oil. A comparison of existing traditional and new adapted processing systems showed that the yield palm kernel oil obtained in both cases was about the same. Furthermore, the specific gravity, melting point, refractive index, and saponification number were similar, but the moisture content, acid value, color, and odor were dissimilar.