Predictive Study on the Use of Viscozyme 120L and Gamanase 1.5L in the Aqueous Extraction of Coconut Oil
Author : Concibido, Neil Cierte
Major Adviser : Chay, Pham Binh
Major Co-Adviser : Movillon, Jovita L.
Committee Members : Acda, Reynaldo I.
Year : 1992
Month : October
Type : Thesis
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The influence of reaction time, initial reaction pH, temperature and Viscozyme 120 L concentration on the extraction of coconut cream was investigated. The amount of coconut cream served as an indicator of the amount of coconut oil which can be obtained. The effects of pH, temperature and Viscozyme concentration were studied separately from reaction time effects using multiple nonlinear regression based on polynomial equation, with experiments performed according to a three-level, three-factor fractional factorial design.
Maximum cream yield of 52.0 mL was observed at a reaction time of 4 h at a fixed condition of initial pH 4.5 and 50 °C, using 0.25 ml Gamanase 1.5 L and 0,60 mL Viscozyme 120 L per 100 g of coconut meat.
Equations derived from the polynomial equation were used to predict cream yields different conditions. Cream yields were observed to increase with increasing initial reaction pH and decreasing enzyme concentration, while a maximum point was observed near 50°C. The highest cream yield of 79.83 mL was predicted at 52°C and pH 5.5 using 0.6 mL Viscozyme 120 L/100 g coconut meat.
Optimization based on the equations developed has been suggested for further research. Other range of values for pH and enzyme concentration should be investigated.
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