Causing Factors and Prevention of Rancidity of Coconut Oil

Authors

  • Sukoncheun Sringam Department of Food Science and Technology, Faculty of Agro – Industry, Kasetsart University, Bangkok 10900,Thailand.
  • Siriwan Netiwaranon Department of Food Science and Technology, Faculty of Agro – Industry, Kasetsart University, Bangkok 10900,Thailand.

Abstract

The presence of microorganisms was prevent to cause the increasing of free fatty acid in coconut oil. The effects of storage time, moisture, light and high temperature on the rancidity occurrence of high microbial loaded coconut oil were studied. The storage time and moisture were the positive factors while light and high temperature were the negative ones on the production of rancidity. Heating at 100oC for 20 min. was sufficient to destroy microbial load of 2.4 x 105 colony/ml, and prevented rancidity during storage. Heat treatment must be applied before an occurrence of rancidity.

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Published

1990-09-30

How to Cite

Sukoncheun Sringam, and Siriwan Netiwaranon. 1990. “Causing Factors and Prevention of Rancidity of Coconut Oil”. Agriculture and Natural Resources 24 (3). Bangkok, Thailand:291-96. https://li01.tci-thaijo.org/index.php/anres/article/view/242163.

Issue

Vol. 24 No. 3 (1990): July-September

Section

Research Article

License

online 2452-316X print 2468-1458/Copyright © 2022. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/),
production and hosting by Kasetsart University of Research and Development Institute on behalf of Kasetsart University.