Título en español.

L. E. Cancel; J. A. Rosario-Hernández; E. R. de Hernández

doi:10.46429/jaupr.v60i3.10521

Vol. 60 No. 3 (1976), Articles

Vol. 60 No. 3 (1976)

Coconut Oil Extraction from Coconut Milk Press-Cake

Articles

https://doi.org/10.46429/jaupr.v60i3.10521

Published 1976-07-01

L. E. Cancel
J. A. Rosario-Hernández
E. R. de Hernández

L. E. Cancel

J. A. Rosario-Hernández

E. R. de Hernández

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Cancel, L. E., Rosario-Hernández, J. A., & de Hernández, E. R. (1976). Coconut Oil Extraction from Coconut Milk Press-Cake. The Journal of Agriculture of the University of Puerto Rico, 60(3), 281–293. https://doi.org/10.46429/jaupr.v60i3.10521

Abstract

Continuous and batch-type extractions of coconut oil were made from coconut milk press-cake. The effect of particle size, solvent flow, and temperature was studied with hexane as the solvent. Particle size was one of the most important factors affecting the efficiency of continuous extraction. Residual oil in experiments with milled press-cake was about 0.8% while it was about 8.0% with unmilled press-cake. Temperatures of 30°, 35°, and 45° C left a residue with 2.8, 1.3, and 1.0% oil, respectively. Batch-type extraction studies showed that a holding time (stirring) of 5 min, a ratio of 4:1 (ml solvent:g of press-cake), and a temperature of 25° C were the best conditions for this type of extraction.

https://doi.org/10.46429/jaupr.v60i3.10521

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Coconut Oil Extraction from Coconut Milk Press-Cake

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