Study on Layer 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.date.accessioned2021-05-17T10:18:30Z
dc.date.available2021-05-17T10:18:30Z
dc.date.issued2014
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 sprays dried coconut milk powder. To overcome this problem some modifications of the processing line were studied in the present work. Effect of homogenization and use of a stabilizer prior to storage were tested. Sodium Caseinate was used as an 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 was 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. The optimum Sodium Caseinate percentage was 1.5%.Suggested method can be successfully apply to the production line in order to obtain consistent good quality final product. Key words — Emulsions, Homogenization, Layer Separation, Sodium Caseinate, Spray Drying.en_US
dc.identifier.otherUWU/PLT/10/0031
dc.identifier.urihttp://www.erepo.lib.uwu.ac.lk/bitstream/handle/123456789/6750/UWULD%20PLT%2010%200031-18042019104602.pdf?sequence=1&isAllowed=y
dc.language.isoenen_US
dc.publisherUva Wellassa University of Sri Lankaen_US
dc.relation.ispartofseries;UWU/PLT/10/0031
dc.subjectPalm and Latex Technology and Value Addition Degree Programme ( PLT)en_US
dc.titleStudy on Layer Separation Time Duration of Coconut Milk, in Storage Tanks During Coconut Milk Powder Productionen_US
dc.title.alternativeResearch Article – PLT 2014en_US
dc.typeThesisen_US
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