Cleaning studies of coconut milk foulants formed during heat treatment process

Saikhwan, Phanida; Thongchan, S.; Jumwan, N.; Thungsiabyuan, P.; Sakdanuphap, J.; Boonsom, S.; Kraitong, P.; Danwanichakul, Panu

doi:10.1016/j.fbp.2013.12.011

Cited by 16 publications

(12 citation statements)

References 24 publications

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“…At the same flow rate, an extent of removal of deposits observed with the use of enzyme was approximately 3 times of an extent of removal associated with CIP using water. It was also noticed that an onset of removal was observed at a flow rate of 163 g/s whereas an onset of removal was observed at a flow rate of 435 g/s and 372 g/s when water and sodium hydroxide (pH 12) were used in cleaning respectively [14]. The results suggest that using enzyme could improve cleaning efficiency of foulants.…”

Section: Preliminary Results Of Cleaning Coconut Milk Foulants Using mentioning

confidence: 65%

“…The decrease is due to removal of the deposits as some debris were observed during the swelling studies. The removal like this was not observed in swelling of coconut milk deposits in sodium hydroxide [14]. This is probably why cleaning efficiency seemed to be better when using enzyme in CIP studies.…”

Section: Preliminary Results Of Cleaning Coconut Milk Foulants Using mentioning

confidence: 77%

“…Since coconut milk foulants contain carbohydrate which is hard to remove during cleaning [14], celloulase (Brentag, Thailand) was chosen as the enzyme used to extract coconut oil in this study. The extraction protocol was modified from the protocol used by [7] where celloulase was employed in oil extraction from sesame seeds.…”

Section: Oil Extractionmentioning

confidence: 99%

“…The coconut milk was used to prepare a model coconut milk foulant using the method reported by [14] where pasteurization was conducted using lab-scaled apparatus simulating batch and continuous pasteurization processes (Figure 1). …”

Section: Preparations Of Coconut Milk Foulantsmentioning

confidence: 99%

“…Coconut milk foulants contain fat in large proportion and the extracted fat has physical properties (colour and aroma) similar to virgin coconut oil (VCO) [1]. VCO is distinguished from another type of coconut oil (Refined, Bleached and Deodorized: RBD) by its colour (colourless) and a coconut aroma.…”

Section: Introductionmentioning

confidence: 99%

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Extraction of Coconut Oil from Coconut Milk Foulants Using Enzyme

Saikhwan

Nuchnet

Wanakayont

et al. 2016

MATEC Web of Conferences

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Abstract. Coconut milk manufacturing process encounters problems with foulants formed during pasteurization process. For example, fouling layers reduce heat transfer efficiency of a heat exchanger. As the fouling layers are considered as waste, this research aimed at extracting coconut oil from the foulants to produce a product from the waste. A model coconut milk foulant was used to simulate foulants formed during batch pasteurization process and coconut oil was extracted from the foulant using celloulase enzyme. The extracted oil then was evaluated in terms of fatty acid composition and antioxidant properties (total phenolic and flavonoid contents). The antioxidant activities were evaluated using DPPH (1,1-diphenyl-2-picrylhydrazyl) radical scavenging and FRAP (Ferric reducing antioxidant power) methods. Results showed that the oil extracted from the foulants appeared similar to virgin coconut oil (VCO); the extracted oil appeared as clear viscous liquid with aroma associated with roasted coconut. The oil extracted using enzyme contained all fatty acids found in VCO in lower proportions but large extent of linoleic acid was found. Antioxidant capacity was similar to that of VCO. The foulants after the extraction of fat using enzyme were easier to clean suggesting the possibility to couple cleaning of coconut milk foulants and oil extraction in the same process.

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Section: Preliminary Results Of Cleaning Coconut Milk Foulants Using mentioning

confidence: 65%

Section: Preliminary Results Of Cleaning Coconut Milk Foulants Using mentioning

confidence: 77%

Section: Oil Extractionmentioning

confidence: 99%

Section: Preparations Of Coconut Milk Foulantsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Extraction of Coconut Oil from Coconut Milk Foulants Using Enzyme

Saikhwan

Nuchnet

Wanakayont

et al. 2016

MATEC Web of Conferences

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Other Shelf‐Stable Products

2017

High Temperature Processing of Milk and Milk Products

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Rheological characterization and fouling deposition behavior of coconut cream emulsion at heat processing temperature range

Maghazechi

Nafchi

Tan

et al. 2022

Food Science & Nutrition

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Fouling deposition in the coconut cream emulsion (CCE) is considered a severe technical issue in the industry. Since the fouling deposition results from the heating effect on the CCE bulk, the heat‐induced structural changes in the CCE bulk at different temperatures were rheologically investigated in the first part of this study. The second part applied different heat treatment conditions to investigate generated fouling deposition (GFD). Chemical composition, FTIR, and SEM imaging were used to explore GFDs thoroughly. The increase in viscosity and storage modulus (G′) reflect such heat‐induced changes over the experimental conditions. More structural changes were predicted at around ≥85°C, accompanied by a sharp increase in viscosity and (G′), which was associated with the gelation of CCE. The conformational transition, fat agglomeration in CCE bulk, generated fouling deposits (GFDs) were significant around 70°C. The chemical composition of the GFD has shown an increasing trend in the protein, carbohydrates, and ash, meanwhile fluctuation in the fat contents with increasing temperature. The FTIR peaks showed novel peaks around temperature ≥85°C, which implied new amide groups or new protein conformation. The SEM images provided the different microstructures of GFDs at high‐temperature levels. More likely the GFDs appeared at temperature ≥85°C are a gel deposit layer. These findings strongly suggest that emulsion gelation was the primary cause of coconut cream fouling.

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Cleaning studies of coconut milk foulants formed during heat treatment process

Cited by 16 publications

References 24 publications

Extraction of Coconut Oil from Coconut Milk Foulants Using Enzyme

Extraction of Coconut Oil from Coconut Milk Foulants Using Enzyme

Other Shelf‐Stable Products

Rheological characterization and fouling deposition behavior of coconut cream emulsion at heat processing temperature range

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