Study of later separation time duration of coconut milk in storage tanks during coconut milk powder production

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dc.contributor.authorRanasinghe, K. D. M. L.
dc.contributor.authorWijesinghe, W. A. J. P.
dc.contributor.authorYalegama, L.L.W.C.
dc.contributor.authorGamage, K.J.
dc.date.accessioned2022-02-11T09:55:56Z
dc.date.available2022-02-11T09:55:56Z
dc.date.issued2015
dc.description.abstractCoconut 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)en_US
dc.identifier.isbn9789550481088
dc.identifier.urihttp://www.erepo.lib.uwu.ac.lk/bitstream/handle/123456789/8336/53-PLT-Study%20of%20later%20separation%20time%20duration%20of%20coconut%20milk%20in%20storage%20.pdf?sequence=1&isAllowed=y
dc.language.isoenen_US
dc.publisherUva Wellassa University of Sri Lankaen_US
dc.subjectAgricultureen_US
dc.subjectExport Agricultureen_US
dc.subjectCrop Productionen_US
dc.subjectCrop Production Technologyen_US
dc.subjectCoconut Productionen_US
dc.titleStudy of later separation time duration of coconut milk in storage tanks during coconut milk powder productionen_US
dc.title.alternativeResearch Symposium 2015en_US
dc.typeOtheren_US
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