Influence of churning and thawing temperatures on yield and quality of virgin coconut oil

The churning and thawing temperatures affect the yield and quality of coconut oil in integrated wet process. The thesis reports on the selection of Cocos nucifera species that contributed the highest oil content, followed by the optimization of integrated wet process. The highest oil content from co...

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Main Author:	Aman Nor, Nor Farahiyah
Format:	Thesis
Language:	English
Published:	2015
Subjects:	TP Chemical technology
Online Access:	http://eprints.utm.my/id/eprint/54084/1/NorFarahiyahMFKChE2015.pdf
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spelling	my-utm-ep.540842020-10-20T01:37:24Z Influence of churning and thawing temperatures on yield and quality of virgin coconut oil 2015-04 Aman Nor, Nor Farahiyah TP Chemical technology The churning and thawing temperatures affect the yield and quality of coconut oil in integrated wet process. The thesis reports on the selection of Cocos nucifera species that contributed the highest oil content, followed by the optimization of integrated wet process. The highest oil content from coconut varieties was rendered by Soxhlet extraction. The response surface methodology (RSM) was used to determine the effects of churning (Tc) and thawing (Tt) temperatures by using the central composite design (CCD). The experimental design was limited to Tc (0.5-17.5 oC ± 1.0) and Tt (25.0 - 67.2 oC ± 1.0). The chemical constituent of ferulic acid was used to represent the total phenolic content in virgin coconut oil. The ferulic acid was determined by using high performance liquid chromatography (HPLC) and its colour was analysed by colorimeter. The free fatty acid (FFA) was determined by Association of Analytical Communities (AOAC) 940.28 method. The highest oil content (p =0.05) was obtained from West African Tall (WAT), contributed 69.07 ± 0.06% compared to other species of Mawa, Matak, Rennel Island Tall, Maren and Tagnanan Tall comprising 64.62 ± 0.30%, 63.45 ± 0.37%, 63.42 ± 0.30%, 59.68 ± 0.01%, 58.12 ± 0.03% of oil, respectively. From the experiments, the oil yield and ferulic acid content showed the effects on the studied parameters. The equation of the responses were Oil Yield = 24.52 – 1.53A + 4.10B – 4.01A2 – 1.73B2 -3.79AB and Ferulic Acid = 7.17 – 0.042A + 0.22B – 0.28A - 0.59B2, respectively, where A (churning temperature) and B (thawing temperature). For FFA and colour implied the mean responses to the studied parameters corresponding with 0.11% and 0.55 yellowness. From the optimum point at Tc, 7.4 oC and Tt as 50.4 oC, the oil yield for WAT was 31.44 ± 0.24 % (w/w), 11.3x10-2 ± 0.11 ppm for ferulic acid, 0.10 ± 0.08 % for FFA and 0.04 yellowness for colour. The moisture content of the final oil 0.11 ± 0.15% was complied with the virgin coconut oil standards. The optimization process showed an increment of oil yield and ferulic acid content in virgin coconut oil using integrated wet process. 2015-04 Thesis http://eprints.utm.my/id/eprint/54084/ http://eprints.utm.my/id/eprint/54084/1/NorFarahiyahMFKChE2015.pdf application/pdf en public http://dms.library.utm.my:8080/vital/access/manager/Repository/vital:86061 masters Universiti Teknologi Malaysia, Faculty of Chemical Engineering Faculty of Chemical Engineering
institution	Universiti Teknologi Malaysia
collection	UTM Institutional Repository
language	English
topic	TP Chemical technology
spellingShingle	TP Chemical technology Aman Nor, Nor Farahiyah Influence of churning and thawing temperatures on yield and quality of virgin coconut oil
description	The churning and thawing temperatures affect the yield and quality of coconut oil in integrated wet process. The thesis reports on the selection of Cocos nucifera species that contributed the highest oil content, followed by the optimization of integrated wet process. The highest oil content from coconut varieties was rendered by Soxhlet extraction. The response surface methodology (RSM) was used to determine the effects of churning (Tc) and thawing (Tt) temperatures by using the central composite design (CCD). The experimental design was limited to Tc (0.5-17.5 oC ± 1.0) and Tt (25.0 - 67.2 oC ± 1.0). The chemical constituent of ferulic acid was used to represent the total phenolic content in virgin coconut oil. The ferulic acid was determined by using high performance liquid chromatography (HPLC) and its colour was analysed by colorimeter. The free fatty acid (FFA) was determined by Association of Analytical Communities (AOAC) 940.28 method. The highest oil content (p =0.05) was obtained from West African Tall (WAT), contributed 69.07 ± 0.06% compared to other species of Mawa, Matak, Rennel Island Tall, Maren and Tagnanan Tall comprising 64.62 ± 0.30%, 63.45 ± 0.37%, 63.42 ± 0.30%, 59.68 ± 0.01%, 58.12 ± 0.03% of oil, respectively. From the experiments, the oil yield and ferulic acid content showed the effects on the studied parameters. The equation of the responses were Oil Yield = 24.52 – 1.53A + 4.10B – 4.01A2 – 1.73B2 -3.79AB and Ferulic Acid = 7.17 – 0.042A + 0.22B – 0.28A - 0.59B2, respectively, where A (churning temperature) and B (thawing temperature). For FFA and colour implied the mean responses to the studied parameters corresponding with 0.11% and 0.55 yellowness. From the optimum point at Tc, 7.4 oC and Tt as 50.4 oC, the oil yield for WAT was 31.44 ± 0.24 % (w/w), 11.3x10-2 ± 0.11 ppm for ferulic acid, 0.10 ± 0.08 % for FFA and 0.04 yellowness for colour. The moisture content of the final oil 0.11 ± 0.15% was complied with the virgin coconut oil standards. The optimization process showed an increment of oil yield and ferulic acid content in virgin coconut oil using integrated wet process.
format	Thesis
qualification_level	Master's degree
author	Aman Nor, Nor Farahiyah
author_facet	Aman Nor, Nor Farahiyah
author_sort	Aman Nor, Nor Farahiyah
title	Influence of churning and thawing temperatures on yield and quality of virgin coconut oil
title_short	Influence of churning and thawing temperatures on yield and quality of virgin coconut oil
title_full	Influence of churning and thawing temperatures on yield and quality of virgin coconut oil
title_fullStr	Influence of churning and thawing temperatures on yield and quality of virgin coconut oil
title_full_unstemmed	Influence of churning and thawing temperatures on yield and quality of virgin coconut oil
title_sort	influence of churning and thawing temperatures on yield and quality of virgin coconut oil
granting_institution	Universiti Teknologi Malaysia, Faculty of Chemical Engineering
granting_department	Faculty of Chemical Engineering
publishDate	2015
url	http://eprints.utm.my/id/eprint/54084/1/NorFarahiyahMFKChE2015.pdf
_version_	1747817681651761152

Influence of churning and thawing temperatures on yield and quality of virgin coconut oil

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