Study of later separation time duration of coconut milk in storage tanks during coconut milk powder production
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Date
2015
Journal Title
Journal ISSN
Volume Title
Publisher
Uva Wellassa University of Sri Lanka
Abstract
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 āpā 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 āpā 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)
Description
Keywords
Agriculture, Export Agriculture, Crop Production, Crop Production Technology, Coconut Production