International Journal of Chemical Technology

摘要

In this study, the potential of centrifugation method in demulsification (emulsion breaking) of coconut milk emulsion is investigated. The conventional methods to produce Virgin Coconut Oil (VCO) by using fermentation and cold pressing need longer time to break these emulsions. Coconut milk from the local market was used as samples for the study. The centrifuge speed was varied from 6000 to 12000 rpm and the centrifugation time was varied from 30 to 105 min. The present research found that, centrifugation method can enhance the demulsification of oil-in-water (O/W) coconut milk emulsions in a very short time compared to the conventional methods. Due to its fast and higher quality of Virgin Coconut Oil (VCO), centrifuge can be used as an alternative demulsification method for oil-in-water coconut milk emulsions. This method provides higher yields, quicker and less expensive.