Beruflich Dokumente
Kultur Dokumente
Name
Matric number
D20141066905
D20141066904
D20141066902
D20141066901
D20141066900
Abstract:
In production of coconut oil, an experiment has been conducted to see which pre-treatment is the
best to produce high quantity of coconut oil. For this experiment, we produce a virgin coconut oil
which is freshly extracted from coconut meat without chemical processes. Grated coconuts
undergo different pre-treatment: in the fridge for 24 hours, in room temperature, autoclave for 20
minutes and in the microwave in medium temperature for 10 minutes before being heated in 200
C-300 C. The highest quantity of coconut oil that have been produced is after being put in the
microwave. Coconut oil is important in many purposes and the best method to produce high
quantity of coconut oil is have to be known.
Keywords:
Different pre-treatment, production of coconut oil.
Objectives:
To compare four (4) pre-treatment methods that produce the highest quantity of coconut oil
Hypothesis :
Grated coconut that treated by using an autoclave machine will produce a high volume of
coconut oil
All the grated coconut which have been treated are blended then been squeezed to get the
coconut milk.
Result :
Types of pre-treatment on grated coconut
Mass (gram)
Room temperature
17.29
Fridge (13C )
2.38
Autoclave
36.75
Microwave
51.18
Discussion
The highest volume of coconut oil produced is after being microwaved. So, our hypothesis is
rejected. This result due to effect of heat to cholesterol within phospholipid bilayer. Cells of the
grated coconut are surrounded by a thin plasma membrane that provides cell structure. This
membrane comprises a lipid bilayer and proteins, and is the gatekeeper of the cell, controlling
what leaves and enters it. The lipid-bilayer is a two layered sheet containing phospholipid
arranged with their polar head and non-polar bodies. Cholesterol, long-chain fatty acids and
saturated fatty acids strengthen membranes but reduce lipid fluidity. Then, we make the teatment
to grated coconut by heat in microwave. In microwave processing, energy is supplied by
electromagnetic field. As we know, the microwave will heat the structure from inside to outside.
Means, the first target heat is the cells inside the grated coconut. Microwave oven cook food by
generating intermolecular friction between the molecules of the structure. The microwaves cause
water molecules to vibrate and this will increased friction between the molecules that will
results in heat. This heat make the cholesterol loosen from the phospholipid bilayer. It happends
when it gets very high in kinetic energy, so the bounds that hold the molecules at 35 celcius cant
hold it when it gets to like more heat than that. so, when we heat up the membrane, it gets less
contacted. So, it will be more lipid can through the layer due to easier to break the layer. So,
when higher temperature, there will loosen cholesterol bind to phospholipid bilayer and make
lipid can through easily.
References :
1.
Virgin
coconut
oil.
(n.d).
retrieved
on
December
4,
2015,
from
http://www.tropicaltraditions.com/what_is_virgin_coconut_oil.html
2.
How Microwave Cooking Works. (2000, March 31). Retrieved on December 6, 2015,
from http://home.howstuffworks.com/microwave.html
3.
The Truth About Coconut Oil Benefits. (n.d.). Retrieved on December 1, 2015, from
http://articles.mercola.com/sites/articles/archive/2010/10/22/coconut-oil-and-saturated-fats-canmake-you-healthy.aspx
4.
Lipid
Bilayer:
Temperature
Effects
on
Composition.
http://bcs.whfreeman.com/WebPub/Biology/hillis1e/Interactive
%20Tutorials/it0501/it_0501_lipid_bilayer.html
(n.d.).
Retrieved
from
5.
Shilhavy, M. J., & Shilhavy , B. (2014, March 1). What Type of Coconut Oil is Best?
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