Critical Unit Operations of the Aqueous Processing of Fresh Coconuts
| dc.contributor.author | Robert Hagenmaier | |
| dc.contributor.author | Carl M. Cater | |
| dc.contributor.author | Karl F. Mattil | |
| dc.date.accessioned | 2014-05-26T10:45:40Z | |
| dc.date.available | 2014-05-26T10:45:40Z | |
| dc.date.issued | 1972 | |
| dc.description.abstract | An aqueous process was investigated for the recovery of oil and food grade protein from fresh coconuts. Efficient recovery of oil, which is very important for economical reasons, was related to three critical unit operations: separation of oil from the fiber, destabilization of an oil-in-water emulsion, and recovery of a protein product that is low in oil content. The material balance is reported for a laboratory process that satisfactorily separates oil and breaks the emulsion, and data are shown which has led to a process for recovery of a protein with low oil content. | en_US |
| dc.identifier.citation | Reprinted from the Journal of the American Oil Chemists Society, Vol. 49, No. 3 Pages:178-181 (1972) | en_US |
| dc.identifier.uri | http://hdl.handle.net/123456789/1823 | |
| dc.language.iso | en | en_US |
| dc.title | Critical Unit Operations of the Aqueous Processing of Fresh Coconuts | en_US |
| dc.type | Article | en_US |