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Effect of homogenizing pressure and sterilizing condition on quality of canned

high fat coconut milk

Article  in  Journal of Food Engineering · March 2006

DOI: 10.1016/j.jfoodeng.2005.01.003

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 Journal of Food Engineering 73 (2006) 38–44
www.elsevier.com/locate/jfoodeng

Effect of homogenizing pressure and sterilizing condition

on quality of canned high fat coconut milk
Naphaporn Chiewchan *, Chanthima Phungamngoen, Suwit Siriwattanayothin
Department of Food Engineering, King MongkutÕs University of Technology, Thonburi, Tungkru, Bangkok 10140, Thailand

Received 31 August 2004; accepted 6 January 2005

Available online 24 February 2005

Abstract

The effect of homogenizing pressure (15–27 MPa) and commercial sterilizing condition (109.3–121.1
C under pressure of
5–15 psi) on the quality of canned high fat (30%) coconut milk was investigated. All heat-treated homogenized samples exhibited
pseudoplastic behavior with flow behavior index (n) between 0.719 and 0.971. At similar sterilizing condition, a decrease in n value
and an increase in consistency index (K) were observed for samples passing higher homogenizing pressures. A reduction in apparent
viscosity was found for the homogenized samples undergoing higher sterilizing temperatures. For color determination, Hunter L/b
values of homogenized coconut milk were greater than that for fresh sample and the values increased with increasing pressures. The
reduction in L/b values was observed when the homogenized samples were subjected to heat treatment. Sterilizing at 121.1
C for
60 min could provide an acceptable color comparing to fresh coconut milk while heating at lower temperature but for longer time
permitted more browning reaction and resulted in an increase of b value. Overall, the results suggested that quality of canned high
fat coconut milk in terms of rheological and optical properties was influenced by both homogenizing pressure and sterilizing
condition.
 2005 Elsevier Ltd. All rights reserved.

Keywords: Coconut milk; Color; Homogenizing pressure; Sterilizing temperature; Rheological properties

1. Introduction emulsifier and pass through the homogenizer. Finally,

Coconut milk is a milky white oil-in-water emulsion
extracted from coconut flesh. It plays an important role
in many traditional foods of Asian and Pacific regions.
Separation of an emulsion into an aqueous phase and
cream phase commonly occurs and leads to an unac-
ceptably physical defect of either fresh or processed
coconut milk. Canning has been found to be a suitable
process for preservation of coconut milk. The process
starts from extracting the milk from grated coconut
meat with or without added water. The percentage
of fat is adjusted before heating at pasteurization tem-
perature. The milk is then added with a stabilizer or
*
Corresponding author. Tel.: +66 2470 9243; fax: +66 2470 9240.
E-mail address: naphaporn.rat@kmutt.ac.th (N. Chiewchan).
it was filled in can and sterilized in the retort.
Previous research works have demonstrated that fat
particle size, dispersion and temperature had significant
effects on a stability of foods containing high fat content
such as milk, yogurt and cheese (Shaker, Jumah, &
Jdayil, 2000; Xu, Nikolov, Wasan, Gonsalves, &
Borwankar, 1998). For typical canned coconut milk
process, the addition of suitable emulsifiers and homog-
enization for reducing fat globule size are required
prior to heat treatment to retain the emulsion stability.
Sringam (1986) reported that type and quality of
emulsifier and homogenization affected the stability of
coconut milk. Increasing homogenizing pressure from
1000 to 5000 psi resulted in increasing stability of coco-
nut milk and two-stage homogenization at 1000 and
2000 psi resulted in greater stability of coconut milk

0260-8774/$ - see front matter  2005 Elsevier Ltd. All rights reserved.
doi:10.1016/j.jfoodeng.2005.01.003
 N. Chiewchan et al. / Journal of Food Engineering 73 (2006) 38–44 39

than single-stage high pressure (5000 psi) homogeniza- Table 1

tion (Gonzalez, de Leon, & Sanchez, 1990). Adding so- Process time for sterilizing high fat canned coconut milk
dium caseinate and stearoyl lactylate (0.5–2.5% of Pressure Temperature Come up Process F0a
coconut milk) coupled with two-stage homogenization (psi) (
C) time (min) time (min) (min)
could enhance the stability. 5 109.3 15 160 5
Processing temperature also has significant effect on 10 115.6 15 110 5
15 121.1 15 60 5
the stability of coconut milk. Vitali, Soler, and Rao
a
(1985) studied the effect of temperature (15–50
C) and The time in min at 121.1
C that will produce the same degree of
sterilization as the given process at its temperature T.
total solids (36.9–51.6%) on the flow properties of coco-
nut milk. It was found that coconut milk exhibited
midly pseudoplastic behavior. Simuang, Chiewchan,
and Tansakul (2004) examined the effects of temperature
(70–90
C) and fat content (15–30%) on the rheological
properties of coconut milk. Their finding was similar to
the work of Vitali et al. (1985) which all samples exhib-
ited pseudoplastic behavior. They stated that fat concen-
tration resulted in an increase in consistency index (K).
Furthermore, the previous research work demonstrated
that more aggregates of fat globule were clearly ob-
served at higher heating temperatures (Simuang et al.,
2004). This resulted in the reduction of K values which
implied the decrease of the coconut milk stability.
From literature described above, homogenizing pres-
sure and temperature were significant parameters affect-
ing the stability of the emulsion. This research was
aimed to investigate the effect of homogenizing pressure
in the pressure range of 15–27 MPa (11/4–23/4 MPa)
and commercial sterilizing condition, (109.3–121.1
C
under pressure of 5–15 psi) on the stability of canned
high fat coconut milk (30%). The information obtained
from the study could be used as a guideline for develop-
ing of high fat coconut milk canning process.

2. Materials and methods

2.1. Coconut milk preparation

Fresh coconut milk without added water from a local

market was stored at room temperature and passed
through the cloth filter before experiments. The initial
fat content of coconut milk (35–37%) was determined
by Rose–Gottlieb method (AOAC, 1990) and then di-
luted to the fat concentration of 30% w/v by distilled
water. 0.6% (w/v) Montanox 60 (Polyoxyethylene (20)
sorbitan monostearate) and 0.6% (w/v) CMC were
added while the sample was heating and stirring contin-
uously on a hot plate (Framo Geratetechnik Model
M21/1, Germany). The sample was held on a hot plate
for 1 min once its temperature reached 70
C to inhibit
lipase and microbial growth. The prepared sample was
passed through a two-stage homogenizer (GEA Model
NS200 6L, Italy) at different pressure levels, i.e. 11, 14,
17, 20 and 23 MPa for the first stage and followed by Fig. 1. The change in apparent viscosity of high fat coconut milk after
4 MPa for the second stage. The homogenized sample sterilization: (a) 30
C (non-heat sample), (b) 109.3
C, (c) 115.6
C
was then filled in a can (can size 300 · 407, 15 oz.) and and (d) 121.1
C.
40 N. Chiewchan et al. / Journal of Food Engineering 73 (2006) 38–44

sterilized using a horizontal still retort. The thermal pro-
cess conditions are shown in Table 1.
2.2. Rheological measurement
The rheological measurements were carried out using
a rotational concentric cylinder viscometer (HAAKE
Model VT500, Germany) with NV type measuring sys-
tem. Shear rate was increased from 0 to 300 s
1 in
2 min. The temperature of samples was maintained at
room temperature (about 30
C) during the
measurements.
2.3. Microscopic study
A few drops of oleoresin dye were added to 10 ml of
coconut milk sample and subsequently stirred for at
least 1 min to disperse the dye. A few drops of the sam-
ple were transferred to the slide and a cover slip was
placed over the sample. An optical standard microscope
(Olympus Model CH30, Japan) was used to determine
the fat structure at a magnification of 400· (before ther-
mal process) or a magnification of 100· (after thermal
processing) and photographs were taken from typical
fields.
2.4. Determination of fat globule size distribution
The diffractometer (Malvern Instrument Model
Mastersizer-S, UK) equipped with a 3 RF lens and an
He–Ne laser (k = 633 nm) was used to determine size
distribution of fat globules of coconut milk. The steril-
ized samples were diluted to approximately 1/1000 with
deionized water before measuring. Size distribution his-
tograms are presented in volume of fat particle (%)
against droplet diameter (in the range of 0.05–900 lm).
The measurements were conducted three times for each
samples.
2.5. Color measurement
Color of coconut milk was analyzed by measuring the
reflectance using a spectrocolorimeter (Juki Model
JP7100, Japan). 2
North skylight was used as the light
source. The instrument was calibrated against a stan-
dard white reference tile (L = 91.66, a =
0.12,
b = 1.37). A glass cell (30 mm diameter) containing the
sample was placed above the light source and covered
with the lid. Although, three Hunter parameters, namely
‘‘L’’ (lightness), ‘‘a’’ (greenness and redness) and ‘‘b’’
(blueness and yellowness) were recorded, only L and b
values were required to describe the change in color.
2.6. Experimental design and data analysis
The experiments were conducted for five levels
of homogenizing pressure (11/4, 14/4, 17/4, 20/4 and
23/4 MPa) and three levels of sterilizing temperature
(109.3, 115.6 and 121.1
C). A 2-factor factorial design
was used in scheduling of the experiments. The results

Table 2 Table 3
Effect of homogenization pressure and sterilizing temperature on Apparent viscosity at 300 s
1 for high fat coconut milk at different
consistency index (K) and flow behavior index (n) homogenization pressures and sterilizing temperatures
Temperature Homogenization K (Pa sn) n r2 Temperature Homogenization Apparent viscosity
(
C) pressure (MPa) (
C) pressure (MPa) (ga; Pa s)
30 Non homogenization 3.62 · 10
2 0.971 0.992 30 Non homogenization 1.54 · 10
2
15 (11/4) 5.81 · 10
2 0.858 0.968 15 (11/4) 2.71 · 10
2
18 (14/4) 6.62 · 10
2 0.806 0.979 18 (14/4) 2.80 · 10
2
21 (17/4) 9.34 · 10
2 0.759 0.964 21 (17/4) 3.10 · 10
2
24 (20/4) 10.42 · 10
2 0.740 0.977 24 (20/4) 3.55 · 10
2
27 (23/4) 14.56 · 10
2 0.719 0.954 27 (23/4) 4.55 · 10
2
109.3 15 (11/4) 3.95 · 10
2 0.926 0.981 109.3 15 (11/4) 1.85 · 10
2
18 (14/4) 4.97 · 10
2 0.904 0.981 18 (14/4) 2.27 · 10
2
21 (17/4) 5.64 · 10
2 0.883 0.987 21 (17/4) 2.38 · 10
2
24 (20/4) 7.15 · 10
2 0.852 0.983 24 (20/4) 2.70 · 10
2
27 (23/4) 8.45 · 10
2 0.810 0.982 27 (23/4) 2.94 · 10
2
115.6 15 (11/4) 2.32 · 10
2 0.949 0.984 115.6 15 (11/4) 1.32 · 10
2
18 (14/4) 3.46 · 10
2 0.911 0.982 18 (14/4) 2.05 · 10
2
21 (17/4) 3.61 · 10
2 0.892 0.984 21 (17/4) 2.27 · 10
2
24 (20/4) 4.18 · 10
2 0.863 0.985 24 (20/4) 2.47 · 10
2
27 (23/4) 4.58 · 10
2 0.822 0.958 27 (23/4) 2.66 · 10
2
121.1 15 (11/4) 2.02 · 10
2 0.959 0.988 121.1 15 (11/4) 1.20 · 10
2
18 (14/4) 2.56 · 10
2 0.913 0.984 18 (14/4) 1.43 · 10
2
21 (17/4) 2.82 · 10
2 0.894 0.975 21 (17/4) 1.58 · 10
2
24 (20/4) 2.78 · 10
2 0.869 0.977 24 (20/4) 1.78 · 10
2
27 (23/4) 3.13 · 10
2 0.823 0.981 27 (23/4) 1.96 · 10
2
 N. Chiewchan et al. / Journal of Food Engineering 73 (2006) 38–44
were reported as an average of three replicates. Analysis
of variance (ANOVA) of the two factors and interac-
tions were applied to the different sets of data with a sig-
nificant level of 0.05 (a = 0.05).
3. Results and discussion
3.1. Rheological properties
The plot of apparent viscosity against shear rate of
coconut milk homogenized at five pressure levels before
and after sterilizing are shown in Fig. 1. The rheograms
obtained were similar for all conditions. Power law
model was applied to describe the rheological behavior
of the samples.
s ¼ K c_ n ð1Þ
Fig. 2. Micrographs (·400 magnification) of high fat coconut milk samples passing different homogenization pressures: (a) non-homogenization, (b)
11/4 MPa, (c) 14/4 MPa, (d) 17/4 MPa, (e) 20/4 MPa and (f) 23/4 MPa.
41
where s is the shear stress, c_ is the shear rate, K is the
consistency index (Pa sn) and n is the flow behavior
index.
The excellent fits were obtained with high correlation
coefficients (r2 = 0.954–0.992). The values of K and n are
shown in Table 2. It was revealed that all samples exhib-
ited pseudoplastic behavior with the flow behavior index
(n) between 0.719 and 0.971. It was found that the
apparent viscosity decreased with increasing shear rate
during the early period of measurement. After a sharp
reduction, the apparent viscosity changed slightly and
became steady at higher shear rates. As coconut milk
is a colloidal system containing fat globules dispersed
in water phase, the fat particles may rearrange them-
selves into parallel direction with shear force and fat
globule aggregates may break into smaller ones by shear
force. These particles could flow easily as a result of
resistance arising from particle–particle interaction
42 N. Chiewchan et al. / Journal of Food Engineering 73 (2006) 38–44

which decreased viscosity (Charm, 1962). When
the aggregates were completely disrupted, further in-
crease in shear rate did not affect the apparent viscosity
(Campanella, Dorward, & Singh, 1995).
At the same temperature, a decrease in n value and an
increase in K value were obtained for the samples pass-
ing higher homogenizing pressures. The increase in pres-
sure level permitted the size reduction. This meant that
higher numbers of droplet were presented in the colloi-
dal system and obstructed the flow. Therefore, an
increase in pressure caused an increase in apparent vis-
cosity and the more pseudoplasticity. Thermal process-
ing also had significant effect on the viscosity of
coconut milk. A reduction in apparent viscosity of coco-
nut milk was observed with increasing sterilizing
temperature.
Table 3 shows the values of apparent viscosity (g) at
maximum shear rate (300 s
1). It was found that the
emulsions were more viscous after passing higher pres-
sures. From the results, coconut milk exhibited a
power-law pseudoplastic behavior, characterized by n
values less than 1 at all homogenizing pressures and ster-
ilizing temperatures. Experimental results have shown
that passing the coconut milk through a homogenizer

100
90

Volume of particle (%)

80
70
60
50
40
30
20
10 (a)
0
0.1 1 10 100 1000
Particle diameter (um)

100
90
80
Volume of particle (%)

70
60
50
40
30
20
10
(b)
0
0.1 1 10 100 1000
Particle diameter (um)

100

80
Volume of particle (%)

60

40

20
(c)
0
0.1 1 10 100 1000
Particle diameter (um)

Fig. 4. Effect of sterilizing temperatures: (a) 109.3
C, (b) 115.6
C, (c)
Fig. 3. Micrographs (·100 magnification) of coconut milk samples at 121.1
C on droplet size distribution at different homogenizing
homogenization pressure 23/4 MPa with different sterilizing tempera- pressures: 11/4 MPa (s), 14/4 MPa (), 17/4 MPa (n), 20/4 MPa (j)
tures: (a) 109.3
C, (b) 115.6
C and (c) 121.1
C. and 23/4 MPa (·).
 N. Chiewchan et al. / Journal of Food Engineering 73 (2006) 38–44 43

was accompanied with an increase in pseudoplasticity perature, some heat labile proteins were destroyed
and was shown by a decrease in values of flow behavior (Seow & Gwee, 1997) and fat globules tended to form
index (n). This observation was consistent with the work aggregates. Therefore, the emulsion system contained
of Floury, Desrumaux, and Legrand (2002). They re- less suspended single fat globules to resist the flow.
ported that the emulsion obtained at low homogenizing The micrographs supported the results from the rheo-
pressure show Newtonian flow behavior with quite low logical studies that decreasing in viscosity of heated trea-
viscosity because there was no interaction between par- ted homogenized coconut milk was caused from the
ticles. As homogenizing pressure increased, apparent change in microstructure.
viscosity of the emulsion increased, with a strong shift The droplet size distribution and mean droplet diam-
of the fluid from a Newtonian to pseudoplastic behav- eter were also determined as shown in Fig. 4 and Table 4.
ior, indicative of resistance arising from particle–particle The patterns of the size distribution data were changed
interaction in the emulsions (Charm, 1962). noticeably at higher heating temperature. The effect of
The consistency index (K) is an indicator of the vis- homogenizing pressure on the droplet size was clearly
cous nature of the system and was observed to be in- seen as the data from different pressures were discrete
creased with the increase in homogenizing pressure, from each other. Furthermore, new large droplets in
Furthermore, a decrease in consistency index (K) was the range of 10–100 lm were detected which resulted
observed with the increasing temperature, indicating a in the increase of the mean droplet diameter obtained
decrease in apparent viscosity at higher temperatures. for all samples passing higher heating level. The results
suggested that the stability of canned coconut milk
3.2. Effect on fat structure of coconut milk was influenced by both homogenizing pressure and
sterilizing condition.
The effect of homogenizing pressure on fat structure
of coconut milk were conducted using optical standard
microscope (Fig. 2). It was found that the non homoge-
nized sample had larger fat globule sizes than homoge- Table 4
nized ones. During the homogenization, the high shear Effect of homogenization pressure on fat particle diameter (Dm) of
forces acted on dispersed phase to reduce droplet size canned high fat coconut milk
(Floury et al., 2002). Small fat globule sizes were ob- Temperature (
C) Homogenization Fat particle diameter
tained at higher homogenizing pressures. Reduction in pressure (MPa) (Dm) ± SD (lm)
the fat particle diameters resulted in an increase in K 109.3 15 (11/4) 3.57 ± 0.25
value and thus improved the product stability (Gonzalez 18 (14/4) 3.43 ± 0.24
21 (17/4) 3.26 ± 0.23
et al., 1990; Srithunma, 2002). 24 (20/4) 3.06 ± 0.21
When the homogenized coconut milk samples were 27 (23/4) 2.81 ± 0.19
subjected to heat treatments, small fat globules formed
115.6 15 (11/4) 4.40 ± 0.35
irregular rearrangement of aggregates. Naturally, coco- 18 (14/4) 4.31 ± 0.21
nut milk composes of fat globules surrounded by the 21 (17/4) 4.29 ± 0.31
aqueous protein solution (Gonzalez et al., 1990). Addi- 24 (20/4) 4.12 ± 0.28
tion of emulsifier and stabilizer helped in the stability 27 (23/4) 3.81 ± 0.26
of coconut milk by lowering the interfacial tension be- 121.1 15(11/4) 5.94 ± 0.34
tween two phases, therefore fat globules could disperse 18 (14/4) 5.49 ± 0.27
throughout the water phase. Fig. 3 exemplifies the effect 21 (17/4) 5.44 ± 0.38
24 (20/4) 5.42 ± 0.41
of sterilizing temperature on the structure of fat globule.
27 (23/4) 5.01 ± 0.24
When the samples were heated at high sterilizing tem-

Table 5
Effect of homogenizing pressure and sterilizing temperature on L/b values of high fat coconut milk
Homogenizing pressure (MPa) Temperature
30
C 109.3
C 115.6
C 121.1
C
L b L/b L b L/b L b L/b L b L/b
Non homogenization 77.92 4.85 16.07 – – – – – – – – –
15 (11/4) 79.35 4.30 18.44 74.58 8.54 8.73 73.54 6.42 11.49 77.90 4.83 16.13
18 (14/4) 79.52 4.29 18.51 72.44 8.14 8.90 71.55 6.18 11.58 77.89 4.79 16.24
21 (17/4) 79.96 4.25 18.78 73.26 8.09 9.06 70.87 6.07 11.68 78.55 4.75 16.53
24 (20/4) 80.47 4.26 18.88 73.69 7.90 9.32 72.02 6.05 11.90 78.49 4.72 16.61
27 (23/4) 80.49 4.26 18.96 72.91 7.80 9.34 71.88 6.01 11.95 78.79 4.69 16.77
44 N. Chiewchan et al. / Journal of Food Engineering 73 (2006) 38–44
3.3. Effect on color of coconut milk
The color changes of coconut milk as affected by
homogenizing pressure and thermal processing were
investigated and the color values were presented in terms
of Hunter L/b (Table 5). It was found that L/b values of
homogenized coconut milk were greater than that for
fresh coconut milk and increased with increasing
homogenizing pressure (P < 0.05). Smaller droplets were
produced when the higher homogenizing pressures were
applied. The reflectance increased with increasing drop-
let concentration and decreasing droplet size (Chantrap-
ornchai, Clydesdale, & McClements, 1999). This
occurrence resulted in the higher lightness values (L).
For the effect of thermal processing, lightness (L) of
product at any sterilizing temperatures were not signifi-
cantly different while b values decreased with sterilizing
temperature. Therefore, L/b value increased with
increasing sterilizing temperature.
In low acid food such coconut milk (pH about 6),
non-enzymatic browning reaction occurred when high
heating temperatures (>100
C) were applied (Ames &
Hofmann, 2001). In this research, three levels of steriliz-
ing temperature, i.e. 109.3, 115.6 and 121.1
C were cho-
sen and the process time to approach F0 = 5 min were
different (Table 1). The higher b values were found for
the sample passing the thermal process at 115.6
C and
109.3
C, respectively. The reason was that heating at
lower temperature had taken longer time to achieve
F0 = 5 min. Therefore, there was longer period of time
to permit the browning reaction to occur. This resulted
in the significant reduction in L/b value.
4. Conclusions
Following the power law model, coconut milk samples
passing through a 2-stage homogenizer and heating pro-
cess (sterilization) in the range of experimental conditions
exhibited pseudoplastic behavior with the flow behavior
index (n) between 0.719 and 0.971. Increasing homoge-
nizing pressure caused a decrease of fat droplet size which
resulted in an increase of apparent viscosity. However,
heat treatment at higher temperature led to the aggregat-
ing of fat particle and this phenomenon caused the reduc-
tion of apparent viscosity. For optical property
determination, Hunter L/b values of homogenized coco-
nut milk were greater than that for fresh sample and the
values increased with increasing homogenizing pressures.
Comparing among commercial sterilizing conditions of
study, heating at 121.1
C for 60 min provided an accept-
able color comparing to fresh coconut milk.
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Acknowledgments
This work was supported by the National Center for
Genetic Engineering and Biotechnology, Thailand
(BIOTEC). The authors wish to thank Adinop company
for kindly providing the emulsifying agents (Montanox
60 and Montane 80). And the National Metal and Mate-
rials Technology Center (MTEC) for allowing the use of
the Mastersizer-S.
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