DEVELOPMENT AND PERFORMANCE EVALUATION OF MANUAL YOUNG

COCONUT PEELING AND EXTRACTING MACHINE FOR MICRO

ENTERPRISES

An undergraduate thesis

presented to

the Faculty of the College of

Engineering University of Rizal System

Morong, Rizal

In Partial Fulfilment

of the Requirements for the Degree

Bachelor of Science in Mechanical

Engineering

IAN ALBERT S. CEÑIDOZA

February 2022
 CHAPTER 1

BACKGROUND
OF THE STUDY

This chapter includes the background of the study, objectives,

theoretical and conceptual framework, and the significance of the study,

scope and limitations, and definition of terms.

Background of the Study

Ultra-high-temperature processing is the preferred way of heattreating chocolate

flavoured milk as it enhances the flavour of the chocolate without making it harsh or

bitter, provides an overall smoothness and flavourable mouth-feel and extends its shelf-

life (Bixler et al., 2001). Chocolate milk is formulated with milk, cocoa powder, sugar and

hydrocolloids. The final composition, physical and sensory properties of the chocolate

milk largely depend on the levels of the ingredients including fat, the type of cocoa and

type of hydrocolloid (Yanes et al., 2002a). It is common practice to add a hydrocolloid to

all UHT flavored milk to increase the creaminess of the final product and impart a more

lasting taste (Anonymous, 2000). The largest dairy application for kappa-carrageenan (j-

car) is in hot-processed chocolate milk as it imparts a flavorable mouth-feel to the milk

and provides long-term suspension of the cocoa particles (Bixler et al., 2001). The

flavourable mouth-feel results from the enhanced apparent viscosity of the

carrageenan–casein network (Bixler et al., 2001).

Heat treatment significantly increases the shelf-life of flavoured beverages and also

aids the hydration of the hydrocolloid. It has also been shown that heating milk

containing carrageenan at UHT temperatures increases the strength of the carrageenan

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gels and improves the long-term stability of the product. This has been attributed to the

displacement of carrageenan complexed to j-casein by the denatured b-lactoglobulin,

thus increasing the availability of carrageenan for carrageenan–carrageenan

interactions which are largely responsible for formation of the weak gel network

(Sedlmeyer and Kulozik, 2007; Tijssen et al., 2007).

However, during sterilization, problems may arise due to the increased viscosity

achieved by the hydrocolloids and also due to the interactions between the constituents

of the flavour and milk that result in flocculation, coagulation and sediment formation

(Ramesh et al., 1993; Tziboula and Horne, 2000). If the amount and type of stabilizer

are not satisfactory, the finished product can exhibit a number of undesirable

characteristics such as flocculation and coagulation (Anonymous, 2000).

Traditionally j-car has been used as a stabilizer in protein systems, particularly dairy

applications (Langendorff et al., 2000). However data from differential scanning

calorimetry show that heat-induced aggregation of b-lactoglobulin (b-Lg) decreases in

solutions containing low amounts of sulfate-containing polysaccharides like k-

carrageenan (k-car) (Zhang et al., 2004), suggesting the potential importance of k-car in

dairy processing.

Studies related to chocolate milk have mainly concentrated on its sensory

(Folkenberg et al., 1999), rheological and optical properties (Yanes et al., 2002b). The

effect of heat treatment on the stability of chocolate milk has revealed three types of

instability: sedimentation of cocoa particles, formation of large flocs and formation of

light- and dark-coloured layers (Yanes et al., 2002b) that arise due to interactions

between the ingredients of the chocolate and milk components (van den Boomgaard et

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al., 1987). Fouling or deposit formation is an every-day concern of the dairy industry and

is a very common problem during UHT processing of chocolate flavored milk. No work

has been reported on fouling that takes place during UHT treatment of chocolate milk.

The main aim of the present work was to study UHT processing of chocolate milk with

different concentrations of j-car, k-car and sugar.

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 Chapter 2

Design
Methodology

This chapter discusses the technical research design, research

instruments, the procedures and methods of the study, project design

models, and the statistical treatment which will be applied and utilized in

the conduct of this study.

Materials and Methods

Chocolate milk preparation

Reconstituted whole milk was prepared by mixing whole milk powder into water to a

final concentration of 120 g per L at 35 C using a heavy duty mixer (van den Bo

omgaard et al., 1987). Standard chocolate milk was prepared by adding cocoa powder

(1.5%), caster sugar (7%, 9% and 11%) and carrageenan (j-car or k-car) (0.00%,

0.01%, 0.03%, 0.05% or 0.10%) to the reconstituted milk. Commercial-grade cocoa

powder was supplied by Frutex Australia (New South Wales, Australia). j-car (WG80 M)

was supplied by Woods & Woods Pty Ltd. (NSW, Australia) and k-car (Seakem CM611)

was supplied by Swift Company Ltd. (Victoria, Australia).

UHT Processing

A bench-top UHT plant, similar to the one described by Wadsworth and Bassette

(1985), was used in the experimental trials. The holding times in the preheating and

high-temperature sections were 8 s at 95 C and 6 s at 145 C, respectively. After heat

treatment the milk was cooled to 6 35 C in 25 s in a water-jacketed cooler. The flow rate

of the milk was maintained at 120 mL/min. The Reynolds Number (Re) of the flow was

calculated as 4.03 104 , which falls in the turbulent flow regime (Holman, 2002).

5
The bench-top plant was instrumented with thermocouples located at the inlet and outlet

of the pre-heater and the outlet of the sterilizer and high-temperature holding sections.

The thermocouple at the outlet of preheater was at the inlet of the sterilizer section. All

thermocouples were connected to a data logger (PCLD8115 supplied by Advantech,

Company Ltd., Taiwan) which measured and recorded inputs. The system used a PC-

based data acquisition system, VISIDAQ, that allowed real-time monitoring of data and

generated data logs which were used for data management in MS-Excel. Milk flow rate

was determined by measuring the time required to collect a known volume of milk.

Three measurements were recorded for every 5 min of the entire run and their average

represented the flow rate for the 5 min period.

Fouling measurement

Fouling was monitored by changes in overall heat transfer coefficient

(OHTC) which was measured using the following equation from Kastanas

(1996):

G cp∆θ
OHTC =
A ∆ T lm

where G = mass flow rate of the milk in kg/s; Cp = specific heat of chocolate

milk in J/(kg°C) – this was calculated taking into account the specific heat

capacity and mass fraction of each component (milk powder, specific heat

capacity = 3750 J/(kg°C) Walstra et al. (2005)); cocoa powder, specific heat

capacity = 1200 J/(kg°C) (per- sonal communication Dr. Ulrich Krause); sugar

specific heat capacity = 1250 J/(kg°C), Walstra et al. (2005). The specific heat

6
 capacity of carrageenan was not included as a negligible amount of

carrageenan was added to the mixture); DH = temperature difference be- tween

the inlet and outlet of the UHT section, in °C; A= heat exchanging surface area

of the tubing = 1.627 × 10—5 m2; DTlm = logarithm mean temperature difference

( T o−T mo )−(T o−T mi)

(LMTD) in °C: ∆ T lm=
ln ⁡¿ ¿

Where To is the temperature of oil in the high-temperature section in C; Tmo and Tmi

are the temperatures of milk at the inlet and outlet of the high-temperature section,

respectively (Kastanas, 1996). The bench-top UHT plant was operated and cleaned as

described by Kastanas (1996). The experiment was stopped when the temperature at

the outlet of the high-temperature section dropped below 120 C or earlier if deposits

blocked the channel or if the back-pressure could not be maintained at 0.4 MPa. The

indicator of the pressure gauge fluctuated from its set point of 0.4 MPa with fouling, and

the fluctuation became more pronounced as deposit built up on the walls of the tubes.

All the experimental trials were carried out in duplicate.

Apparent Viscosity

The apparent viscosity of the UHT-processed chocolate milk was measured at room

temperature using a Brookfield Viscometer (Model DV-I Viscometers, Brookfield

Engineering Laboratories, INC., USA) fitted with a UL adaptor. A spindle speed of 30

rpm was used.

Sediment Measurement

Sedimentation in chocolate milk is defined as the settling of particles, including cocoa

7
particles, under gravity. Sediment in the sterilized chocolate milk was measured

estimated by a centrifugation method, using calibrated centrifuge tubes (50 mL). The

weight of the centrifuge tubes was recorded and milk was weighed (40 ± 0.1 g) into

them. The samples were placed in a centrifuge (Model 5702 R, Eppendorf) at 3000g for

15 min. After centrifugation, the solid sediment was separated from the supernatant by

decanting. The tubes were then placed in an oven at 120 C for 36 h and the dry weight

of the sediment was measured. For each sample, duplicate analyses were carried out.

The results were expressed as g/100 g of milk.