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Mcglone1986 PDF
Mcglone1986 PDF
OCTAVIO CINTRA McGLONE, AGUSTiN LOPEZ-MUNGUIA CANALES, and JAIME VERNON CARTER
INTRODUCTION
CURRENTLY, two main processes for the extraction of oil
from seeds are of industrial importance: the hydraulic process 100
plus further purification, and the chemical process, using or- I
ganic solvents (Hagenmainer et al., 1973; Woodroot, 1979). 2 80-
An important raw material for oil production is the coconut, t
E
which provides the food and other industries with an oil of 5 60-
excellent quality. Nevertheless, the actual process results in at 8
least 30% losses both in the process and in the treatment of i
40-
the raw materials. .
Oil is usually inside of vegetative cells, linked with other
macromolecules, so that upon partial hydrolysis, oil extraction 20-
can be enhanced (Gunetileke and Laurentius, 1974). Since these
macromolecules may include proteins and a wide variety of I I I I
carbohydrates (starch, cellulose, hemicellulose, pectin), the control 113 1;4 II5 l/6 117 I;8
hydrolysis treatment should be carried out by means of appro-
priate enzymes. The objective of this work was to develop a Dilution Ratio
method for coconut oil extraction based on a biological process Fig. l-Effect of coconut meat dilution on oil extraction yield.
in order to minimize the energy cost of extraction. There are (Enzymes I%, T=40”Cj. After reaction, the emulsion was cen-
no reports in the literature specifically related with such a process, trifuged at 12,300 x g).
although enzymes have been used to enhance extraction in
industrial processing of some plant tissues (Godfrey and Rei- optical standard microscope equipped with a micrometer. The average
chelt, 1983). diameter (Da) was calculated as:
ases (Clarex), amylases (Tanase), cellulases (Celluferm), and pro- diameter DI, DZ, D3 Di respectively.
teases (HT-proteolytic) were kindly provided by ENMEX, S.A. In order to evaluate the stability, the number of particles by unit
volume (N) for each diameter was determined using the following
Proximate analysis equation:
Fat was measured by the Soxhlet method, protein by Kjeldahl and 6 6 x lOI*
fiber, ash and carbohydrates as reported in AOAC (1975). N=
T Da3
Emulsion stability where 4 is the volume fraction of the disperse phase, defined as:
Emulsion stability was determined by the method of Sherman (I%@, Volumetric cone of disperse phase
+=
once the optimal dilution for enzymatic reaction was found. The method Volumetric concentration + Volumetric concentration
is based on the measurement of particle size in a drop of a solution of disperse phase of continuous phase
prepared with the emulsion. This procedure was carried out as a func-
tion of enzymatic reaction time. The measurement was made with an With these data a graph of log N versus time (in which the aliquots
were taken) can be constructed. A straight line is obtained; the slope
is the coalescence rate. The stability of the emulsion is inversely
proportional to the coalescence rate; the emulsion is stable if this
Authors McGlone and Lopez-Munguia Canales are with Depar- parameter falls between lo-’ to IO- ‘* , but it is not stable if higher
tamento de Alimentos, Divisidn de Estudios de Posgrado, Fa- values are obtained.
c&ad de Quimica, Universidad National Autdnoma de Mkxico,
04510 Mt5xico D.F. Mgxico. Author Carter is with Departamento Enzymatic and extraction procedures
de Procesos e Hidrriulica, Area lngenieria, Quimica, Universidad
Before the addition of enzymes and dependent on the hydrolytic
Autdnoma Metropolitana, Unidad lztapalapa, Mkxico D. F.
nature of the reactions involved, a proper dilution of the chopped
lo- 8 3% (WV)
100 I-
80
8- P
60
P
s
s
‘= 40
P
6- i
20
h L I
0 50 100 150 200 2500 5000 7500. 10000 12500 rpm
Fig. Z-Emulsion stability during the enzymatic reaction at 40°C Centnfugation Speed
at different enzyme concentrations (N=number of particles per Fig. 4-Effect of centrifugation speed on extraction yield after
unit volume). enzymatic reaction (centrifugation time: 10 min).
2 4 6 8 IO
Reaction Time (Minutes) A semipilot plant experiment was carried out in a 14L fermentor
used as a reactor vessel. Two kilograms of coconut meat were chopped
Fig. 3-Effect of time and temperature on enzymatic reactions
and mixed with water in a 1:4 ratio. The temperature was fixed at
of coconut meat solution (1:4), determined as reducing sugars 4O”C, 0.1% of enzymes added (w/v) and agitation was provided for
(glucose) and soluble protein (albumin). A mixture of 0.1% (WI
the enzymatic reaction (200 rpm). After 20 min of reaction the emul-
v) of all the enzymes was used. sion was decanted and centrifuged at 12,300 x g.
Reduced sugars and proteins were determined by the methods of
Summer and Howell (1935) and Lowry et al. (1951), respectively.
(Moulinex grinder) coconut meat was investigated, forming an emul-
Finally, the quality of the product was evaluated according to the
sion at the same time. To evaluate the optimal dilution level, a mixture
Official Mexican standard (SECOFI, 1976), following the methods
of enzymes (amylases, polygalacturonases (PC), proteases and cel-
reported in AOAC (1975).
lulases) in dry form was added to the emulsion prepared at different
coconut meat/water ratios. After 30 min reaction at 4O”C, the solution
was decanted and centrifuged at 12,300 x g and the extracted oil Extraction yield
quantified.
The centrifugation conditions were also optimized. The reaction The reported yield was calculated based on the initial coconut oil
product was centrifuged (DAMONIIEC Division) in the range of 760- content (determined by Soxhlet) and direct measurement of the vol-
19,200 x g at room temperature (2&22”C) and the extraction yield ume and weight of the oil obtained after centrifugation of the reaction
quantified. mixture.
plexity of the attrition phenomenon and its dependency on Austin, L.G.,, Bagga, P. and Cetic, M. 1981. Breakage properties of some
materials m a laboratory mill. Powder Technol. 28: 235.
some difficult to define or measure factors (e.g. agglomerate Malave-Lopez, J. and Peleg, M. 1985. Linearization of the electrostatic
morphology and strength, interparticle impact intensity, ac- charging and charge decay curves of powders. Powder Technol. 42: 217.
Malave-Lopez, J. and Peleg, M. 1986. Patterns of size distribution changes
celerations and their distribution in the bed, and the temporal during the attrition of instant coffees. J. Food Sci. 51: In press.
relationships of all the above), the process itself can still be Malave-Lopez, J., Barbosa-Canovas, G.V., and Peleg, M. 1985a. Corn ar-
described by simple phenomenological models which were found ison of the compaction characteristics of selected food powders by vii ra-
tion, tapping and mechanical compression. J. Food Sci. 50: 1473.
to be applicable under a wide range of experimental conditions. Malave-Lopez, J., Barbosa-Canovas, G.V., Peleg, M. and Zemelman, V.B.
The mathematical methods described in the work, despite being 1985b. Kinetic models for the attrition of instant coffee. Proc. 16th An.
Mtg., Fine Particle Sot., Hemisphere Pub. Co., Washington, DC (in press).
unspecific from a mechanistic viewpoint and, to some extent Mika, T.S., Berlioz, L.M. and Fuestenau, D.W. 1967. An approach to the
even crude, were still sensitive enough to capture the main kinetics of dry batch ball milling. Dechema Monogrphien 57: 205.
Peleg, M. 1980. Linearization of the relaxation and creep curves of solid
features of the attrition kinetics, thus making them practical biological materials. J. Rheol. 24: 451.
and convenient tools for the phenomenon’s analysis and quan- MS received g/19185; revised 12/18/85; accepted 12/23/85.
titative evaluation of its progress.
This work is part of the project supported by the Particulate and Multiphase Pmcesses
REFERENCES program of the NSF (Grant No. CPE 8206765) in cooperation with General Foods
Corporation. The authors express their thanks to the sponsors for their support and to
Austin, LG. 1972. Introduction to the mathematical description of grind- Mr. Richard J. Grant for the graphical aid.
ing as a rate process. Powder Technol. 5: 1.