The efficiency of oil recovery is essential for the economics of the coconut oil extraction process. This study evaluated the application of increased heat and/or megasonic steps for enhancing aqueous-based oil separation from coconut meat. Combinations of heating temperature (60 or 70 °C) and time (30 or 50 min) were studied in freshly prepared, or in 20 and 44 h cold stored (5 °C) coconut-water mixtures (1 L). The megasonic effect after heating (60 °C, 30 min) was evaluated at 2 MHz frequency and energy densities of 44–349 kJ/kg. Oil extraction from fresh coconut meat was higher when increasing heating temperature (10–13%). Net ultrasound yield in cold stored coconut meat was improved from 1.1 to 3.2% with increased sonication time from 2.5 to 20 min. Megasonic effects on mixtures heated (60 °C, 30 min) were corroborated in fresh coconut meat at a larger scale, which demonstrates the potential for megasonic to enhance aqueous-based coconut oil extraction processes.
Journal of Food Engineering – Elsevier
Published: Apr 1, 2018
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