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Coconut Oil Milling

This document discusses coconut oil milling, including the raw materials, production process, and quality considerations. The key raw material is copra, which is dried coconut meat/kernel. Higher quality copra is dry with low moisture content and high oil content. The milling process involves storing copra, grinding it into flakes, cooking and conditioning it, then pressing it in an expeller to separate the coconut oil from the copra cake byproduct. Quality is highest for copra that is sun or hot air dried without smoke exposure.

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Richwil John Magadan
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264 views3 pages

Coconut Oil Milling

This document discusses coconut oil milling, including the raw materials, production process, and quality considerations. The key raw material is copra, which is dried coconut meat/kernel. Higher quality copra is dry with low moisture content and high oil content. The milling process involves storing copra, grinding it into flakes, cooking and conditioning it, then pressing it in an expeller to separate the coconut oil from the copra cake byproduct. Quality is highest for copra that is sun or hot air dried without smoke exposure.

Uploaded by

Richwil John Magadan
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Coconut Oil Milling

Product Lines

 Crude Coconut Oil – unrefined coconut oil.


 Copra Cake/Meal - coproduct of the production of coconut oil. It can be
used in diets for pigs, poultry, cattle and horses of all ages

Raw Material

Copra is the dried meat (kernel) of a coconut which serves as basic raw material
for the extraction of coconut oil. Dry copra is preferably used due its low
moisture percentage and high oil content. Copra are delivered in ship and truck.

Table 1. Components of Copra


Type of Copra Oil Content Meal Content Moisture Content
Wet Copra 55.3 % 24.7 % 20.0 %
Under Dried 60.9 % 27.1 % 12.0 %
Dry Copra 65.0 % 29.0 % 6.0 %

The moisture content which is often used as an index of stability and quality as well as a measure
of yield and quantity of solid food is generally lower for dry copra.

Quality

Sun dried white copra or hot air dried white copra is of higher quality. Black, fire or kiln dried
copra constitutes a lower value variety. In kiln drying, smoke will be in direct contact with
coconut cups. Hence, high quality copra could not be produced due to formation of high
acid content and polycyclic aromatic hydrocarbons in the copra (Thiruchelvam et al., 2007).

Stowage space requirements

Cool, dry, good ventilation. Stowing in two rows is recommended. Mixing of newly delivered
copra from those previously stored must be avoided, follow the first-in-first-out (FIFO) principle.
Oil Mill Process Flow

Copra

Copra Storage

Copra Bin

Magnetic
Separator

Hammer Mill

Cracking Mill The output mill must have a particle size of about 1/16” to 1/8”.

Flaker The flakes should be fine and preferably thinner than 1 mm.

Cooker The copra is brought to a conditioning temperature of about 104ᵒC.

The copra is maintained at about 104- 110 ᵒC (220-230ᵒF) for about


Conditioner 30 minutes.
The temperature of the oil should be kept at about 93-102 ᵒC to
Expeller produce light coloured oil and effect good extraction.
For the cake: R.O (Residual oil) must be 12 – 13%

Oil Cake

Screening Tank

Holding Tank

Filter Tank

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