Coprah
(coconut)
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Expeller properties
-- OIL -- (FOR COCONUT CREAM: SEE BELOW) The coprah should be well dried. Afterwards it should be grated or cut to small pieces. another method is as follows. Fresh coprah is grated and sundried afterwards to a very dry “saw dust “ condition. Bridge formation occurs in the inlet funnel and a small stick should be used to move the material into the expeller screw. Turn the crank at 45 – 50 rounds per minute to allow the oil to flow to the oil outlet. |
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extraction efficiency |
87 % |
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oil yield (litre per hour) |
2,04 |
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Setting of the expeller:
- do not use the terminal adjustment bolt. Stop the first press cake flow with a finger in front of the press cake outlet to allow the formation of a hard roll of press cake. - turning of the screw goes fairly lightly |
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Expeller properties
-- COCONUT CREAM -- The coprah should be fresh. For a white cream the brown testa should be removed. Afterwards it should be grated or cut to small pieces of 5 to 10 mm. Bridge formation occurs in the inlet funnel and a small stick should be used to move the material into the expeller screw. Turn the crank at 45 – 50 rounds per minute to allow the cream to flow to the outlet. IMPORTANT: After pressing the fresh coconut for cream production, dry the press cake quickly at 60-70 degrees centigrade in a thin layer and press again for oil extraction. ( setting of the expeller as mentioned above: see 'OIL' ) Oil extraction around 56% oil on dry weight. |
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extraction |
45 % |
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coconut cream (litre per hour) |
1,3 |
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Setting of the expeller:
- first allow free openings with the terminal adjustment bolt. Tighten bolt gradually until the press cake appears as thin strings. - turning of crank goes fairly easy |
