Wet coconut processing
The wet coconuts are subjected to
pressing to ooze the oil out along with
coconut milk. This is processed
afterwards without employing heat,
shear, chemicals, refining and is
known as virgin coconut oil. Virgin
coconut oil has applications in
pharmaceuticals and cosmetics. It is
colorless with characteristic coconut
flavor and finds several applications
in medicinal, cosmetics and cooking
purposes. Traditionally, virgin coconut
oil is produced by fermentation
method, where coconut milk expelled
from freshly harvested coconuts is
fermented for 24-36 hr, and during this
period, the oil phase gets separated
from aqueous phase. Further, the
resulting wet oil is slightly heated for
a short time to remove the moisture
and finally filtered. The main
disadvantages of this process are low
oil recovery and fermented odor,
which masks the characteristic coconut
flavor of the oil.
Wet coconut processing
The wet coconuts are subjected to
pressing to ooze the oil out along with
coconut milk. This is processed
afterwards without employing heat,
shear, chemicals, refining and is
known as virgin coconut oil. Virgin
coconut oil has applications in
pharmaceuticals and cosmetics. It is
colorless with characteristic coconut
flavor and finds several applications
in medicinal, cosmetics and cooking
purposes. Traditionally, virgin coconut
oil is produced by fermentation
method, where coconut milk expelled
from freshly harvested coconuts is
fermented for 24-36 hr, and during this
period, the oil phase gets separated
from aqueous phase. Further, the
resulting wet oil is slightly heated for
a short time to remove the moisture
and finally filtered. The main
disadvantages of this process are low
oil recovery and fermented odor,
which masks the characteristic coconut
flavor of the oil.
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Wet coconut processing
The wet coconuts are subjected to
pressing to ooze the oil out along with
coconut milk. This is processed
afterwards without employing heat,
shear, chemicals, refining and is
known as virgin coconut oil. Virgin
coconut oil has applications in
pharmaceuticals and cosmetics. It is
colorless with characteristic coconut
flavor and finds several applications
in medicinal, cosmetics and cooking
purposes. Traditionally, virgin coconut
oil is produced by fermentation
method, where coconut milk expelled
from freshly harvested coconuts is
fermented for 24-36 hr, and during this
period, the oil phase gets separated
from aqueous phase. Further, the
resulting wet oil is slightly heated for
a short time to remove the moisture
and finally filtered. The main
disadvantages of this process are low
oil recovery and fermented odor,
which masks the characteristic coconut
flavor of the oil.
การแปล กรุณารอสักครู่..