Browsing by Author "Gamage, K.J."

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    Identification of Solid Losing Points and Quantification of Total Solid Loss in Coconut Milk Powder Production
    (Uva Wellassa University of Sri Lanka, 2019) Ranawaka, R.A.N.R.; Gamage, K.J.; Perera, G.A.A.R.; Jeewanthi, P.W.; Madugalle, M.D.
    Coconut milk powder is a water dispersible solid obtained by drying an aqueous extract of coconut (Cocos nucifera) kernel. It is a substitute to coconut milk which makes cooking convenient. A Sri Lankan coconut milk powder production plant equipped with spray drying technique is experiencing a solid loss problem during its production process. This case study was carried out to identify the solid losing points and to quantify solid loss during the process. Solid contents in raw materials, intermediates and final product were measured and solid loss from each step was calculated. Daily waste generation was recorded. Accuracy of tote bin scale set point and flow meters was investigated by checking the deviation between set point and actual quantity in several trials. The human errors in total solid analysis, rework bagging and plunging process were identified by monitoring working behavior of operators. Accuracy of total solid, fat and moisture analyzers was determined by analyzing previous calibration data. Sample weights were recorded during a month and sampling loss was estimated. Average total solid loss quantified through this study was 0.52%. In conclusion, waste generation, sampling loss and human errors were identified as the major causes for total solid loss. Standardizing the unloading process using flushing water in a predetermined constant temperature and pressure for a constant time, reducing waste generation and sustaining through attitude development, displaying posters, training on correct methods of rework bagging, plunging and total solid analyzing, standardizing the required sample quantity, defining the sampling points and using instrument calibration data tracking tools can be recommended to reduce solid loss in commercial scale coconut milk powder production processes.
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    Study of later separation time duration of coconut milk in storage tanks during coconut milk powder production
    (Uva Wellassa University of Sri Lanka, 2015) Ranasinghe, K. D. M. L.; Wijesinghe, W. A. J. P.; Yalegama, L.L.W.C.; Gamage, K.J.
    Coconut milk is a milky fluid obtained by manual or mechanical extraction of fresh coconut kernel with or without addition of water. It is a white, opaque protein-oil-water emulsion and essentially free from fiber. Coconut milk powder is a preservation method for coconut milk and also coconut milk powder substitute for coconut milk. In coconut milk powder production, coconut milk store in milk tanks during storage coconut milk destabilize and separate in to layers (cream phase, fat phase and aqueous phase). This layer separation adversely affect to the quality of the spray dried coconut milk powder. Therefore coconut milk layer separation in storage tanks is a major problem in the production of spray dried coconut milk powder. To overcome this problem some modification of the processing line were studied in the present work. Methodology Effect of homogenization and use of a stabilizer prior to storage were tested. Sodium Caseinate was used as emulsifier. To find out optimum Sodium Caseinate percentage five different Sodium Caseinate percentages were used (0.5%, 1.0%, 1.5%, 2.0%, and 2.5%). With those percentages coconut milk homogenized and stored for 24 hours and separation heights were measured. Quality of the coconut milk powder was compared with the existing production line. All spray dried samples were tested for fat and moisture. Results and Discussion According to the results of this experiment the ā€œpā€ value of pH was 0.215 (0.05 < 0.215). There was no significantly different between pH values of coconut milk treated by different percentages of Sodium Caseinate. The ā€œpā€ value of separation height of coconut milk was 0.000 (0.05 > 0.000). There is a significantly differences between pH values of coconut milk. Separation height of T1 and T2 were significantly different from T2, T3, T4 and T5. T1 and T2 also significantly different from each other. T3, T4, and T5 were not significantly different each other and mean value of T3, T4 and T5 were 0.000. There were no separation T3, T4 and T5. Reason was T3, T4, and T5 were treated with Sodium Caseinate and homogenized. (T1, T2, T3, T4, T5 all are different treatment levels)