Optimising the operational parameters of a spherical steriliser for the treatment of oil palm fresh fruit bunch

Kumaradevan, D; Chuah, Keng Hoo; Moey, Lip Kean; Mohan, V. R.; Wan, Wu

doi:10.1088/1757-899x/88/1/012031

Cited by 10 publications

(8 citation statements)

References 4 publications

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“…It can be rotated 360 degrees to facilitate both FFBs feeding and discharge through a single door. Spherical steriliser consumes 220 to 250 kg of steam per ton of FFB over a steaming time of 60 minutes in a two-peak cycle (CIMG, 2015, Kumaradevan et al, 2015.…”

Section: Conventional Steriliser Technologymentioning

confidence: 99%

Roles and Principles of Sterilisation Process in Palm Oil Mills

Thang¹,

Yunus²,

Mokhtar³

et al. 2021

JST

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Sterilisation in palm oil mills is considered a pre-treatment process as it affects stripping efficiency and oil quality. Although sterilisation technology has been well-established in the palm oil milling industry, the roles and principles of sterilisation, particularly related to the chemical changes in fruits and stalks occurring during the process, have been rarely reported. The review begins with the background literature on the biochemical properties of the FFBs, such as the compositions of binding carbohydrates and the phenomena of natural fruit detachment. Followed by the harvesting practice to understand the type of FFBs supplied to the industry. In addition, a comparison of the well-established conventional and alternative sterilisation technologies and sterilisation functions is critically reviewed and assessed. Establishing the current sterilisation process initiatives to address the natural fruit’s separation more efficiently in palm oil mills is important. Particularly visualise sterilisation as a breakup of specific binding carbohydrates that leads to strippability. It will provide a further understanding of the sterilisation mechanism, which would benefit the palm oil miller in optimising the processing of fresh fruit bunches. The information provided in this review is necessary to mitigate the percentage of unstripped bunches and reduce the oil losses and ultimately enhance the oil extraction rate.

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Section: Conventional Steriliser Technologymentioning

confidence: 99%

Roles and Principles of Sterilisation Process in Palm Oil Mills

Thang¹,

Yunus²,

Mokhtar³

et al. 2021

JST

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“…The formation of FFA increases proportionally with the time hence, the length of storage of the FFBs prior to sterilization process also contributes to the high level of FFA content (Ali et al, 2014). Based on the research done by Kumaradevan et al (2015), the FFA content had not attained the allowed limit of 5% of FFA when the FFBs were stored longer than 72 h after harvest. Meanwhile, it was reported in another study that all the FFBs did not meet the standard required, except for the fresh harvested bunches (Basyuni et al, 2017).…”

Section: Free Fatty Acidmentioning

confidence: 99%

Food quality assurance of crude palm oil: a review on toxic ester feedstock

Nizam

Mahmud

2021

OCL

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Palm oil, the commodity produced mainly in Indonesia and Malaysia, is widely used for deep-frying of fast food and food derivatives. European and American markets of palm oil are affected by the concern of the toxicity potential from monochloropropanediol esters (MCPDE) and glycidyl ester (GE) that are undesirably produced from monoacylglycerol (MAG), diacylglycerol (DAG) and chlorine in refineries. Improvement of oil palm plantation, fruit harvest and oil extraction process in palm oil mills is necessary before the refinery process so that hydrolysis reactions that produce MAG and DAG and chlorine contamination can be minimized in crude palm oil (CPO). This review focuses on the quality control currently employed in the mills especially in managing free fatty acid (FFA) formation as the indicator of the hydrolysis reactions along with other quality control parameters and the reduction of chlorine content.

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“…Our result was in agreement with a previous report [8], in which the FFA content increased from 6.02 to 32.37% after 6 to 26 days of storage of the fruits. The FFA content reaches an unacceptable level by 72 h after harvesting [4]. The increase in the FFA content with increasing fruit storage may be due to the lipolytic enzymes released from the mesocarps of the broken fruit.…”

Section: Free Fatty Acid Contentmentioning

confidence: 99%

“…The longer the fruits are stored, the higher the FFA and therefore the greater the deterioration and microbial activity. After harvesting, the enzymes in the FFB start to attack the mesocarp, making the flesh soft over time with the decomposition of crude oil and the production of FFAs [4]. The microbial attack will lead to hydrolysis of the crude oil and will therefore rapidly increase the FFA content [8].…”

Section: Correlation Between Fruit Storage and Palm Oil Qualitymentioning

confidence: 99%

“…Delays in processing the FFBs are sometimes unavoidable, primarily due to fluctuation in supply. Fruit storage before processing is a standard practice that acts as a buffer against uncertainty, but this practice is detrimental to the quality of the CPO [4]. CPO obtained from the mesocarp consists mainly of glycerides and small quantities of non-glyceride components.…”

Section: Introductionmentioning

confidence: 99%

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