xii, a. 2 Parker and Brill: Pure Coconut OH 91 



a large hopper-shaped box provided with pipes carrying waste 

 steam from the boilers. The treated nuts are opened, and the 

 meat is readily removed with an ordinary copra knife, after 

 which the meat is ground by the machinery employed for grinding 

 copra. The meat prepared by the latter method is in a more 

 finely divided condition than is obtained by the former method. 

 This ground meat is next placed in a cooking vat provided with 

 open pipes for live steam and mechanical beating apparatus, 

 mixed with an equal volume of water, heated, and violently agi- 

 tated for a period of three hours. By this treatment the oil 

 is washed from the meat, together with some finely divided, 

 cellular tissue which forms a white emulsion with the water. 

 After the cooking process the emulsion is strained off and the 

 pulp is passed into a molding machine, where it is pressed into 

 cakes of convenient size for the final pressing by the hydraulic. 

 Press cake so formed would necessarily require drying in order 

 to improve its keeping qualities, since otherwise it would be 

 attacked by microorganisms. The oil remaining could then be 

 removed by further pressing just as in the case of any other 

 copra cake. 



The emulsion resulting from the pressing, together with the 

 strained portion, is now run into a storage tank, where it is cooled 

 to a temperature of 15° C. and the temperature maintained for 

 twenty-four hours. The freezing process allows the water to 

 separate from the emulsion, leaving a supernatant layer of solid 

 fat and cellular tissue, at the same time preventing the action 

 of destructive microorganisms. After drawing off the water, the 

 solid layer is allowed to melt by application of gentle heat or 

 simply by standing, until it attains normal Philippine atmosphere 

 temperature. The freezing and melting apparently rupture the 

 cell walls and allow the oil to separate. The separated oil is 

 next run through a filter press which removes "all solid materials 

 present, then sterilized at 100° C. for thirty minutes, and stored 

 in air-tight containers. Oil prepared by this method is water 

 white in appearance, possesses a bland coconut odor, and is free 

 from acidity and rancidity. The keeping qualities, even without 

 sterilization, are superior to that from ordinary copra oil. A 

 sample after standing for nine months showed only 0.6 per cent 

 acid (oleic). 



A second method for the production of pure coconut oil and 

 a valuable press cake from fresh nuts is outlined below. This 

 does not eliminate drying, but is a continuous process in which 

 the meat is removed from the shells and ground as described 

 under the first method (either a or b), after which it is dried 



