Unlocking the Secrets of Coconut Oil: TCC-CIMET’s Pioneering Research

Setting the Stage for Experiments

To address these challenges, the TCC Food Processing Unit designed a series of hands-on experiments using the aqueous (water-based) extraction method. The main objectives of the study were:

• Identify problems in the traditional aqueous process
• Develop processes or technologies to remove bottlenecks
• Determine optimum conditions for key operations, including creaming temperature, creaming time, and water-to-mash ratio for efficient milk extraction

Through twelve carefully designed experimental trials, the team achieved an average extraction efficiency of 50%. While this was slightly lower than the 66% efficiency observed in field trials and 82% from traditional fry-drying methods, the experiments provided a solid foundation for further innovation.

The Process: From Coconut to Oil

The experiments involved a step-by-step processing workflow, each stage documented in photos that highlight TCC-CIMET’s innovative approach:

1. Splitting and Kernel Separation
   Fresh coconuts were cracked open, and the kernels carefully separated from the shells.
2. Grating and Milling
   The kernels were grated into a coarse mash, then milled into a fine mash to prepare for milk extraction.
3. Washing and Dewatering
   The fine mash was washed to remove impurities and dewatered to prepare it for cream separation.
4. Cream Extraction and Skimming
   Coconut milk was separated from the slurry, and cream was skimmed off. Experiments tested different creaming temperatures and times to optimize efficiency.
5. Boiling and Oil Clarification
   The cream was gently boiled to produce clear coconut oil. Solids and sediments were removed to ensure quality.
6. Processing Residues
   Remaining solids were converted into value-added products like coconut flour or animal feed, reducing waste.