| 000 | 01655nam a2200241 a 4500 | ||
|---|---|---|---|
| 001 | vtls000045189 | ||
| 003 | KUKTEM | ||
| 005 | 20251114204422.0 | ||
| 008 | 100224t2009 my a f m 000 0 eng d | ||
| 020 | _aTHE0004229(Local) | ||
| 039 | 9 |
_a201905152046 _bfarhana _c201204161619 _dida _c201107132308 _dVLOAD _c201002251639 _dkam _y201002241305 _zkam |
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| 040 | _aUMP | ||
| 090 | _aTP159.C4 F37 2009 rs Bc. | ||
| 100 | 0 | _aMohamad Fariz Ahmad | |
| 245 | 1 | 0 |
_aProduction of virgin coconut oil via centrifugation and oven methods / _cMohamad Fariz Bin Ahmad |
| 246 | 3 |
_aProduction of virgin coconut oil via centrifugation and oven methods _h[electronic resource] |
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| 260 |
_aKuantan : _bUMP, _c2009 |
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| 300 |
_a78 p. : _bill. (some col.) ; _c30 cm. + _e1 CD-ROM |
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| 502 | _aProject paper (Bachelor of Chemical Engineering) -- Universiti Malaysia Pahang – 2009 | ||
| 520 | 3 | _aThe conventional ways of breaking emulsions using heat is disadvantageous from the both economic and environmental perspectives. In this study, the production of virgin coconut oil from coconut oil milk was investigated. Centrifugation and hot method were used for separation of oil. Analysis was carried out by gas chromatography. Results show that, production of virgin coconut oil increases with increasing centrifugal speed. The optimum temperature required to maintain the nutrition oil oil was found to be 60oC. Experimental data also presented to show the influence of Triton –X-100, Tween 20 and SDDS on stability of virgin coconut oil emulsion. | |
| 650 | 0 | _aCentrifugation | |
| 999 |
_aVIRTUA40 _c1702 _d1708 |
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| 999 | _aVTLSSORT0080*0200*0400*0900*1000*2450*2460*2600*3000*5020*5200*6500*9992 | ||