CONSTRUCTION OF A MANUAL GRATER USED IN THE EXTRACTION OF COCONUT OIL
ABSTRACT
A prototype manual grater of
coconut extractor was designed and fabricated. The materials used include mild
steal and stainless steel. The shape is such that can be fastened into table.
The total length is 300cm (12inches) in S-shape. Ninety percent (90%) of the
coconut meat was grated into different sizes. The manual grater is designed to
help improve the traditional method of extracting coconut oil by cold method.
The machine can be handled by unskilled labour and less energy is required to
operate it.
CHAPTER
ONE
1.0 INTRODUCTION
Oil is extracted from a number of fruits, nut and seed for use in
cooking and soap making or as an ingredient in other foods such as boiled or
fried food. Oil is a valuable product with universal demand and the possible
income from oil extraction is therefore often enough to justify the relatively
high cost of setting up and running small-scale oil milling business.
Coconut oil is an edible oil extracted from kernel or meat of matured
coconut harvested from the palm (Cocos nucifera).
It has various applications in food, medicine and industry (UNIFEM, 1987).
Coconut (Cocos nucifera) grown
in about 93 countries in the area of 11.8million has produces 10.9million tones
of copra equivalent. Coconuts provide food, drinks, medicine, health, shelter
and aesthetics. Since every part of coconut is used for mankind, it is grown as
tree of life, or rather “tree of nature” one of the natural product of coconut
is that coconut oil has been used from time immemorial as foods, Food
ingredient and functional foods, besides used in pharmaceuticals, nutriceuticals,
cosmetics and industrial uses including bio fuel, It is known as miracle oil.
Historically, coconut and their extracted oil have served man as
important foods for thousands of years. The use of coconut oil was advertised
in the united state, in the popular cook book at the end of 19th
century. Both the health promoting attribute of coconut oil and those
functional properties useful to the homemaker were recognized 100 years ago. These
attributes, in addition to some new attributes should be great interest of
producing as well as consuming countries (Ellis, 1997).
Coconut oil has been a life saver for many people. The health and
nutritional benefit derived from coconut oil is unique and compelling (Enig,
1998) had stated that medium chain triglycerides, a fraction of coconut oil has
been identified as an important, medically efficacious food. Indeed, diet for critically
ill children, premature infants and hospitalized partners used medium chain
triglycerides as principle source of fat. Coconut oil when used in usual diets
containing all classes of fat proves to be anticholesterogenic.
Coconut oil can be extracted through dry or wet processing. The dry
processing require the meat to be extracted from the meat and it is been dried
using fire, sunlight or kilns to create copra. The copra is dried under
sunlight for a maximum of seven days and a minimum of five days. While wet
processing uses raw coconut rather than dried copra i.e. a fresh matured
coconut.
Different method can be used in extracting oil from coconut and the
method must be efficient for the extraction in order to yield the desired
result.
1.1 HISTORICAL BACKGROUND
The coconut (Cocos nucifera) is a member of the family
Arecaceae (palm family) and is one of the nature’s gifts to mankind (William,
1997).
It is the only accepted
species in the genus Cocos, and is a large palm, growing up to 30m tall,
with pinnate leaves 4–6 m long, and pinnae 60–90 cm long; old leaves break away
cleanly, leaving the trunk smooth and the term coconut can refer to the entire coconut
palm, the seed, or the fruit, which is not a botanical nut (World Wildlife
Fund, 2010).
Coconut has been part of
peoples’ diet and livelihoods in the tropical countries of Asia, the Pacific,
South and Central America and Africa for
thousands of years. In these areas, native meals are cooked with either coconut
milk or coconut oil. The coconut palm is grown throughout the tropics for
decoration, as well as for its many culinary and non-culinary uses; virtually
every part of the coconut palm can be utilized by humans in some manner.
However, the extent of cultivation in the tropics is threatening a number of
habitats such as mangroves; an example of such damage to an ecoregion is in the
Petenes mangroves of the Yucatan
(Foale, 2003).
Coconut palms are believed to
be largely cross-pollinated, although some dwarf varieties are
self-pollinating. The meat of the coconut is the edible endosperm, located on
the inner surface of the shell. Inside the endosperm layer, coconuts contain an
edible clear liquid that is sweet, salty, or both (Fife,
2005).
Although coconut meat contains
less fat than many oilseeds and nuts such as almonds, it is noted for its high
amount of medium-chain saturated fat and about 90% of the fat found in coconut
meat is saturated, a proportion exceeding that of foods such as lard, butter,
and tallow. There has been some debate as to whether or not the saturated fat
in coconuts is less unhealthy than other forms of saturated fat (see coconut
oil). Like most nut meats, coconut meat contains less sugar and more protein
than popular fruits such as bananas, apples and oranges. It is relatively high
in minerals such as iron, phosphorus and zinc.
Coconut oil is extracted from
the kernel or meat of matured coconut harvested from the coconut palm (Cocos nucifera). Throughout the tropical
world it has provided the primary source of fat in the diets of millions of
people for generations. It has various applications in food, medicine, and
industry. Coconut oil is very heat stable so it makes an excellent cooking and
frying oil. It has a smoke point of about 360°F (180°C). Because of its
stability it is slow to oxidize and thus resistant to rancidity, lasting up to
two years due to high saturated fat content. In the wet process, coconut milk
is made first and then the oil is extracted from the milk (Fife, 2005).
Coconut kernel is shredded and
mixed with water. Then it is pressed and the oil is extracted. The resulting
oil/water mixture is left to sit and it separates into two layers, watery on
the bottom, creamy on top. The thicker cream is decanted off the top and the
original method of separation involved heating or fermenting the milk to
separate the oil. This traditional method made a very unstable oil with a short
shelf life meant for quick daily use. Due to its miscible nature coconut oil cannot
be separated naturally from the cream (Ohler, 1984).
All high volume modern methods
incorporate heating, fermentation, and or centrifugal force to separate the oil
from the water. Some minor heating is generally done afterwards (often in a low
temperature vacuum chamber) to drive off excess moisture and produce a more
purified product and to extend shelf life. Proper harvesting of the coconut
(the age of a coconut can be 2 to 20 months when picked; the time of harvesting
makes a significant difference in the efficiency of the oil making process) and
the use of a centrifuge process make the best final extracted product (Woodruff,1970).
1.2 AIM OF THE STUDY
·
The main objective of this project is to design and
fabricate a coconut oil extractor that will be suitable for small scale oil
production.
1.3.2
OBJECTIVES OF
THE STUDY
CHAPTER TWO
2.0 LITERATURE REVIEW
Philippines,
Indonesia, India, Sri Lanka,
Mexico, West
Malaysia, and Papua & New Guinea are the 7 countries which
produce major quantities of coconut in the world. Coconut is available in two
forms viz., wet and dry materials commonly known as wet coconut and dry coconut
or copra. The oil can be extracted from both these raw materials. However, in India
and Srilanka, it is a general practice to use only copra for oil extraction and
the oil is used for food and cosmetic purposes. In Phillippines, the oil is
extracted from wet coconut also and is known as virgin coconut oil. In some
countries solvent extraction of the dry coconut followed by refining, bleaching
and deodorization is carried out to get the refined bleached and deodorized
coconut oil. The technology for the production of coconut oil through expellers
is well developed and many medium scale industries in India produce oil by this method.
However, some small scale industries produce the oil by processing fresh
coconut also using local expeller press. Problems of sediments and rancidity
persist in these oils (Cornelius, 1973).
In the Cook
Islands in the South Pacific, particularly Rarotonga Island,
slices of fresh, mature coconut kernel are served with fruits every after meal.
In India,
the use of coconut for food and its applications in the Ayurvedic medicine,
were documented in Sanskrit 4000 years ago (Kabara, 2000).
Records show that
in the United States, coconut oil was one of the major sources of dietary fats,
aside from dairy and animal fats, prior to the advent of the American edible
oil (soybean and corn) industry in the mid 1940s (Dayrit, 2005). Dayrit has reviewed
the long history of usage and the diverse studies done to characterize and
define the composition of the various components of the coconut tree, its fruit
and the related products derived from it, established the coconut’s uniqueness
and superiority among agricultural crops and every part of the coconut tree and
its fruit can be either consumed by humans or animals or converted into other
valuable products. If properly utilised, the coconut has the highest economic
value among the palm family. This is why the coconut is normally referred to as
the Tree of Life, Man’s Most Useful Tree, King of the Tropical Flora, Tree of
Abundance.
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