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processing of virgin coconut oil

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  1. 1. Virgin coconut oil
  2. 2. VIRGIN COCONUT OIL Virgin coconut oil obtained from fresh, mature endosperm (kernel meat) of the coconut by mechanical or natural means, with or without use of heat, no chemical refining, bleaching or de odorizing and maintains the natural aroma
  3. 3.  Similar in structure to the fats in mothers milk that improve babies Immunity  Anti inflammatory, anti microbial and anti oxidant property  Protect arteries from arthrosclerosis  Protect against heart disease by increasing HDL  Digested easily  Prevent obesity  Improve nutritive value of food  Skin care
  4. 4.  Hair and skin conditioner  Cosmetic and skin care products  For aroma therapy and massage oil  Nutraceutical and functional food
  5. 5. 1. Hot process 2. Natural fermentation method 3.Centrifugation 4. Extraction from dried grating
  6. 6. Fully mature coconut(11-12 month) Removal of husk husk Cut into halves coconut water Removal of shell shell Removal of testa testa Washing in clean water Grating/pulverising the kernel Coconut milk extraction vco meal Hot processing/fermentation/centrifuging coconut milk Virgin coconut oil Packaging
  7. 7. Two steps  Extraction of milk  Cooking the milk (Mc 0.2% or below)
  8. 8. Selection of nuts Removal of shell Removal of testa Grating of kernal First milk extraction Second milk extraction Third milk extraction Mixing
  9. 9. Scraping machine Hydraulic Filter Press
  10. 10. 1. Settling of coconut milk The extracted coconut milk is allowed to stand for maximum three hours in the refrigerator or ice box 2. Separation Separate the cream from the coco skim milk, coco skim milk used for the preparation of beverage 3. Heating of coconut milk Milk is slow heated in double walled boiler about 2 to 2.5 hours. 4. Separation Separate the class A oil from proteinacious residue(kalkkam). Remaining kalkkam can be re heated to recover more oil 5. Drying Placing the extracted oil in double walled boiler at 50°c 6. Filtration filtered in muslin cloth or sterilized cotton wool or filter paper or fabricated pressure filter
  11. 11. 1. Settling of the coconut milk in fermentation tank coconut milk is allowed to stand for 20-24 hours in fermentation container with around 35-40°c temperature and 75% relative humidity is to be maintained. 2. Separation 3 layer, the bottom layer is gummy sediment . The next layer is watery, fermented skim milk . The next layer is the separated oil for recovery as VCO. 3. Filtration Filtered through sterilized cotton wool or filter paper or cloth 4. Drying Drying in the double walled boiler at 50°c for 15mnts 5. Heating of fermented curd After VCO separation , the fermented curd is heated to recover the residual class B oil
  12. 12. 1.Preparing coconut milk mixture To enhance oil recovery extracted milk is subjected to cooling refrigerated condition. Cooled coconut milk is mixed with good quality water at the ratio of 1: 1.5 2. Clarification The oil mixture is filtered through 200micron size filters and the filtered/clarified milk is collected to the feed tank 3. Separation clarified milk is pumped to the centrifuge and subjected to very high speed in the range of 15000 rpm. Due to centrifugal acceleration the oil and water will come out through separate outlet. 4. Drying in the double walled boiler at 50°c
  13. 13.  VCO can be stored in stainless steel containers and poly lined drums.  For long-term storage, the recommended packaging material for VCO is glass  PET bottle can be used for day-to-day use.  The packaging material should be very dry before filling the oil in it.