Search Filter
- Publications
- Abstract of Theses and Dissertations
- Database
- Alternative Procedures of Making Copra for Cooking Oil Production
Alternative Procedures of Making Copra for Cooking Oil Production
Thesis Abstract:
Two types of fuel (raw coconut shell and coconut charcoal) were used to dry coconut meat. Oil quality produced from stored and unstored copra prepared using the two types of fuel was evaluated. Copra processing costs were compared.
Drying coconut meat using the Los Banos Multicrop Dryer fueled with charcoal or shell resulted in clean copra, which was light brown. Copra with moisture content(MC) of 7.2-7.9 percent was produced after 30 hours of drying. The resulting crude oil was of high quality, containing low free fatty acid (FFA), and having a light color and a pleasant smell. The FFA content of oil extracted 2-3 days after making copra was 0.20-0.22 percent while that from copra stored for two weeks ranged from 0.79 to 1.08 percent. These results were better than the maximum FFA content limit set by the Philippine Coconut Authority (PCA), which is six percent.
The crude oil produced, however, was slightly inferior than the refined, bleached, and deodorized (RBD) oil, which had 0.1 percent FFA requirement. Two weeks of copra storage had increased the FFA content by 0.57 percent for the shell-fueled and 0.88 percent for the charcoal-fueled.However, the increase in FF A during storage can be avoided by milling the copra immediately after drying.
Copra dried using charcoal fuel and milled immediately after drying resulted in oil with the lightest color (1.7 red/6.3 yellow), as indicated by the lovibond colorimeter. Stored copra dried using shell fuel produced oiI with the darkest color (2.4 red/10.3 yellow). The color of crude oil ranged from 1.7-2.5 red to 5.0-10.3 yellow, which was superior than the maximum color PCA has set for crude oi I and similar to refined cooking oil (1.0 red/4.0 yellow). PCA's standards for crude oil and refined, bleached oil (cochin) are set at a maximum level of 1.0 red/10.0 yellow. Color of crude oil from stored and unstored copra using charcoal fuel was comparable to the leading brand of cooking oil in the market.
Odor of crude oil from stored and unstored copra for both types of fuel ranged from slightly pleasant to pleasant as indicated by the oil quality evaluation test. The slight odor was due to substances naturally present in coconut oil such as ketones and probably due to some slight smoke contamination.
In the cost and return analysis. using shell or charcoal fuel for copra making showed a higher return than the traditional practice. Partial budget analysis likewise showed a higher incremental change in income when shell fuel was used in copra making.
