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    31-Virgin Coconut Oil

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    Seyha L. AgriFood
    This document provides information on processing virgin coconut oil, including the general characteristics, uses, benefits, manufacturing process and flowchart, plant size and production schedule. Virgin coconut oil is obtained through mechanical means without chemicals from fresh coconut kernel. The 8-step process includes splitting, grating, extracting milk, separating cream, heating, filtering, vacuum drying and packaging. A minimum processing facility capable of producing 25-30L of oil per day is also outlined.

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    © All Rights Reserved
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    31-Virgin Coconut Oil

    Uploaded by

    Seyha L. AgriFood
    59 views12 pages
    This document provides information on processing virgin coconut oil, including the general characteristics, uses, benefits, manufacturing process and flowchart, plant size and production schedule. Virgin coconut oil is obtained through mechanical means without chemicals from fresh coconut kernel. The 8-step process includes splitting, grating, extracting milk, separating cream, heating, filtering, vacuum drying and packaging. A minimum processing facility capable of producing 25-30L of oil per day is also outlined.

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    31-Virgin_Coconut_Oil

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    This document provides information on processing virgin coconut oil, including the general characteristics, uses, benefits, manufacturing process and flowchart, plant size and production schedule. Virgin coconut oil is obtained through mechanical means without chemicals from fresh coconut kernel. The 8-step process includes splitting, grating, extracting milk, separating cream, heating, filtering, vacuum drying and packaging. A minimum processing facility capable of producing 25-30L of oil per day is also outlined.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    59 views12 pages

    31-Virgin Coconut Oil

    Uploaded by

    Seyha L. AgriFood
    This document provides information on processing virgin coconut oil, including the general characteristics, uses, benefits, manufacturing process and flowchart, plant size and production schedule. Virgin coconut oil is obtained through mechanical means without chemicals from fresh coconut kernel. The 8-step process includes splitting, grating, extracting milk, separating cream, heating, filtering, vacuum drying and packaging. A minimum processing facility capable of producing 25-30L of oil per day is also outlined.

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    For more information, write or call:

    TECHNOLOGICAL SERVICES DIVISION


    Industrial Technology Development Institute (ITDI-DOST)
    Telefax: 837-2071 loc. 2265 / 837-6156
    e-mail: tsd@itdi.dost.gov.ph
    ISSN 1656 – 6831

    Livelihood Technology Series 31

    VIRGIN COCONUT
    OIL PROCESSING

    Department of Science and Technology


    INDUSTRIAL TECHNOLOGY DEVELOPMENT INSTITUTE
    DOST Compound, General Santos Avenue
    Bicutan, Taguig City, Metro Manila, PHILIPPINES
    http://www.itdi.dost.gov.ph

    ‘Our Business is Industry…”


    2nd edition 2014

    Prepared by: ELNILA C. ZALAMEDA


    TSD-ITDI

    Engr. NORBERTO G. AMBAGAN


    FPD-ITDI

    Edited by: VIOLETA B. CONOZA


    TSD-ITDI

    Cover layout by: LUZMIN R. ESTEBAN


    TSD-ITDI

    Adviser: NELIA ELISA C. FLORENDO


    TSD-ITDI
    Livelihood Technology Series 31
    Virgin Coconut Oil

    ACKNOWLEDGEMENT

    This brochure was made possible through


    the research efforts of the Food Processing Division
    (FPD), ITDI-DOST.
    VIRGIN COCONUT OIL

    Virgin Coconut Oil is the oil obtained from the fresh,


    mature kernel of the coconut by mechanical or natural means,
    with or without the use of heat, without undergoing chemical
    refining, bleaching or deodorizing, and which does not lead to
    the alteration of the nature of the oil. Virgin coconut oil is an
    oil which is suitable for consumption without the need for
    further processing.

    Virgin coconut oil (VCO) is relatively stable and less


    susceptible to peroxidation since it is composed mainly of
    medium chain tryglycerides (MCTs). The saturated fatty acids
    in VCO are distinct from animal fats, the latter consisting
    mainly of long chain saturated fatty acids.

    1
    INDUSTRIAL TECHNOLOGY DEVELOPMENT INSTITUTE – DOST
    GENERAL CHARACTERISTICS

    The product is popularly known as Virgin Coconut Oil (VCO).


    It is a water-clear oil derived from matured coconuts using the
    Modified Wet Process developed by the Food Processing
    Division (FPD) of the Industrial Technology Development
    Institute (ITDI). VCO obtained using this method retains the
    characteristic nutty aroma of pure coconut oil sans the off-odor
    due to rancidity and the burnt flavor due to application of high
    temperature. The process assures that it is free from any
    chemicals (both added and by-product of the process) and has
    a very low moisture content ensuring its stability and long
    shelf-life.

    USES

    Virgin Coconut Oil has numerous uses in foods, cosmetics


    and pharmaceuticals preparations. Its high lauric acid content
    helps prevent bacterial, viral and fungal infections. Its ability to
    preserve the body’s anti-oxidant reserves also helps keep skin
    soft and smooth.

    BENEFITS
    As Medicine and Pharmaceuticals (numerous claims and
    testimonials)
     Supports the immune system function
     Helps prevent bacterial, viral and fungal infections
     Reduces risk of cancer/heart diseases
     Enhances the body’s resistance against SARS
     Improves digestion and nutrient absorption

    2
    INDUSTRIAL TECHNOLOGY DEVELOPMENT INSTITUTE – DOST
    As Dietary Oil
     It helps in weight management
     Improve energy levels
    As Cosmetics
     Helps protect and keep skin soft and smooth
     Helps heal all kinds of sores and injuries of the skin

    MANUFACTURING PROCESS

    1. Raw Material Selection


    Good quality, de-husked, mature coconuts, are selected
    for processing. De-husked nuts of good quality are
    usually dark brown in color and with depressed ‘eye’.
    De-husked nuts with cracks are rejected as it may be
    spoiled and rancid.

    2. Splitting/Cracking
    De-husked nut is split open manually in two using a
    heavy type kitchen knife or a stainless steel flat bar.
    Splitting is done along the ‘equator’ of the nut producing
    two half kernels. The coconut water is collected into
    containers for proper disposal or further processing.
    (Coconut water can be used in vinegar making by the
    traditional method or by using the ITDI acetator process for
    accelerated vinegar production).

    3. Grating
    The coconut meat inside the half kernel is grated with
    the use of a motorized grater. The half kernel is pushed
    towards the rotating blade of the grater to produce the
    grated meat. Grated coconut meat is collected in a
    container. (Waste material like coco shell could be converted
    to charcoal/activated carbon).

    3
    INDUSTRIAL TECHNOLOGY DEVELOPMENT INSTITUTE – DOST
    4. Milk Extraction
    Milk extraction is done by using a screw-type milk
    extractor. Grated coconut meat is fed to the extractor
    and the whole milk is collected to a container. The
    pressed meal is pressed two (2) to three (3) times to
    increase the yield of milk extraction. Normally, the yield
    is from 55-60% of milk based on the weight of grated
    meat using the screw-type extractor. (The pressed meal or
    ‘sapal’, the residue after the extraction of milk from the grated
    meat can be used as animal feed and food snack).

    5. Cream Separation by Centrifuge


    Whole coconut milk with an added water (4x to 5x its
    volume) is passed to a three-way centrifuge to separate
    it into skim milk (the watery portion) and coconut cream
    (the oily portion). This step ensures high purity of VCO
    by removing unwanted components of the milk (e.g.,
    sugars, soluble proteins). (Powdered skimmed milk may be
    obtained from the first separated skimmed milk by using a
    spray drier).

    6. Heating
    Using a steam jacketed kettle, the coconut cream is
    subjected to heating (up to 90° - 95°C) to produce the
    crude virgin coconut oil. Heating is stopped when the oil
    has separated and clarified with minimum bubbles
    observed.

    7. Filtration
    The crude virgin coconut oil is further processed by
    filtration using a forced (air pressure) batch filter to
    obtain a water clear oil. Filter aid is used in the filtration
    equipment and a small amount (<0.1%) of activated
    carbon is added (optional) to the oil prior to filtration.

    4
    INDUSTRIAL TECHNOLOGY DEVELOPMENT INSTITUTE – DOST
    8. Vacuum Drying
    The filtered oil is further dried under vacuum without
    heating. This process will remove moisture in oil that
    cannot be evaporated in the heating step.

    9. Packaging
    The final virgin coconut oil is packed into glass or HDPE
    bottles and labeled accordingly. Bottled products are
    then placed into boxes for delivery to the market.

    5
    INDUSTRIAL TECHNOLOGY DEVELOPMENT INSTITUTE – DOST
    PROCESS FLOW

    NUTS

    ↓
    SPLITTING/CRACKING

    ↓
    GRATING

    ↓
    MILK EXTRACTION

    ↓
    WATER (4-5x
    the volume of → ADDITION OF
    WATER/FILTRATION
    milk)

    ↓
    MILK SEPARATION

    CREAM ↓ DILUTED
    SKIM MILK
    HEATING

    ↓
    FILTRATION

    ↓
    VACUUM DRYING

    ↓
    PACKAGING

    ↓
    VIRGIN COCONUT OIL

    6
    INDUSTRIAL TECHNOLOGY DEVELOPMENT INSTITUTE – DOST
    PLANT SIZE AND PRODUCTION SCHEDULE
    The minimum units of processing equipment are shown in
    table below. This module can process 500 nuts/8-hr shift
    producing 25-30li of VCO (625li – 750li/mo.). This is
    equivalent to about 30,000 – 36,000 bottles (250 mL) per year.

    VCO EQUIPMENT for 500 nuts per shift (8-hour)

    NO. QTY EQUIPMENT SPECIFICATIONS CAPACITY COST


    1 2 Coconut grater ½ Hp motor with heavy 100 nuts per 20,000
    duty stand hour
    2 1 Milk extractor 2 Hp, screw-type, stainless Equivalent to 145,000
    steel 150-200 nuts
    per hour
    3 1 Centrifuge ¼ Hp, 3-way cream 200 li/hr 165,000
    separator
    (Imported, local dealer)
    4 1 Jacketed kettle Double jacketed, LPG 60 li/batch 95,000
    heated, 60-li capacity, SS
    inside vessel, MS jacket,
    tilting type
    5 1 Oil filter Air pressure filter, 30-liter 20 li/batch 45,000
    tank, stainless steel, with
    air compressor
    6 1 Filling tank 120-li capacity, stainless 100 li/batch 35,000
    steel, 2-nozzle, manual
    filling
    7 1 Vacuum dryer 30-liter tank, stainless 20 li/batch 90,000
    steel, with vacuum pump
    TOTAL PhP 595,000

    7
    INDUSTRIAL TECHNOLOGY DEVELOPMENT INSTITUTE – DOST
    SUPPLIERS

    1. Industrial Research Foundation


    Contact person: Ms. Lyn Gonzaga
    Telephone no.: 896-0488

    2. Boston Home Inc. (centrifuge)


    Contact person: Benjie Sales
    Telephone nos.: (02) 412-3726 / 414-0915
    Fax no.: (02) 415-0130
    e-mail address: boston@info.com.ph
    3. Saints & Branch Corp. (bottles)
    545 Franciscan St., Sta. Ana
    Sunvalley, Parañaque City
    Telephone nos.: 821-5325 / 821-5328
    4. K&K Chemical Industries, Inc.
    1979 Commonwealth Ave., Quezon City
    Telephone nos.: 932-9858 / 932-9869 / 931-2491
    5. Induplex, Inc. (perlite filter aid)
    Rm. 703 South Center Tower
    2206 Market St., Madrigal Business Park
    Alabang, Muntinlupa City
    Telephone nos.: 807-6802 to 05

    8
    INDUSTRIAL TECHNOLOGY DEVELOPMENT INSTITUTE – DOST

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