Coconut Oil Extraction from Coconut Milk Press-Cake

How to Cite

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.


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.


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