Experiment analysis for efficient virgin coconut oil extraction technique for small scale industries

Coconut palm trees offer a wealth of beneficial products, including
coconut oil, copra, and fresh coconuts, all of which are widely used
in cooking, medicine, and therapeutic applications. Among them,
coconut oil is the most popular. Virgin coconut oil (VCO) is extracted
from the kernels of mature coconuts, a process utilized across various
cultures and industries. Several methods are available for extracting
VCO, such as the traditional method, the cold pressing method,
and the method used in small-scale industries by adding jaggery.
The cold pressing method is more time efficient, but the yield is
lower because a lower temperature prevails during the process.
However, in small-scale industries, jaggery is added to increase
the yield. The addition of jaggery reduces the quality of the oil. To
address this reduction in quality, the proposed method produced
high-quality virgin coconut oil. The quality of the oil was confirmed
through microbiological laboratory tests using a spectrometer and
a redwood viscometer