Performance evaluation of an Oil Palm Fruit Screen

Badmus, G.A.; Adeyemi, N.A.; Owolarafe, O. K.

doi:10.1016/j.jfoodeng.2004.08.011

Cited by 2 publications

(1 citation statement)

References 2 publications

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“…The stages of the palm oil processing process including receiving fresh fruit bunches (FFB), sterilization, threshing, pulverizing, clarifying, purifying, removing water, and storing (Badmus et al 2005;Ali et al 2014). In conventional palm oil processing, FFB is sterilized using saturated steam at a pressure of 40 psi (temperature 140oC) for 75-90 minutes (Pootao and Kanjanapongkul 2016).…”

Section: Palm Oil Productionmentioning

confidence: 99%

Processing, Characteristics, and Potential Application of Red Palm Oil - A review

Purnama¹,

Setyaningsih²,

Hambali³

et al. 2020

Int. J. Oil Palm

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Crude palm oil (CPO) is produced from the extraction process of palm fruit pulp. Palm oil contains essential components in the form of triglycerides, mostly as fatty acids, namely palmitic acid, oleic, and linoleic. However, palm oil also contains minor phytonutrients, such as carotene, tocopherol, and tocotrienol. Palm oil has been widely used in the food and non-food industries. As a raw material in various products, palm oil undergoes a refinery process to remove unlike free fatty acids (FFA), odors, and colors (reddish to bright yellow). In this process, phytonutrients are degraded and damaged so that the content becomes very low. Phytonutrients in the CPO has not been fully utilized their benefits for human health. One of the palm oil products that contain high phytonutrient compounds is red palm oil. There are two types of red palm oil, namely virgin red palm oil (VRPO) and red palm oil derived from CPO (RPO). VRPO is produced from direct extraction of oil palm fruit, while RPO is produced from the neutralization of CPO and deodorization at low temperatures to reduce FFA levels. Both of these products contain high phytonutrients, such as carotene, tocopherol, and tocotrienol. This paper reviews several studies on the processing, characteristics, and potential use of red palm oil in food and non-food products. The application of red palm oil in margarine as a specific food product has the potential to be further studied.

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Section: Palm Oil Productionmentioning

confidence: 99%

Processing, Characteristics, and Potential Application of Red Palm Oil - A review

Purnama¹,

Setyaningsih²,

Hambali³

et al. 2020

Int. J. Oil Palm

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Attapulgite Modified with Silane Coupling Agent for Phosphorus Adsorption and Deep Bleaching of Refined Palm Oil

Tian

Kang

et al. 2014

Adsorption Science & Technology

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Attapulgite (ATP) clay was modified with different silane coupling agents [3-triethoxysilylpropylamine (KH550), γ-glycidoxypropyltrimethoxysilane (KH560) and γ-methacryloxypropyltrimethoxysilane (KH570)] and used as a decolourizer for bleaching of refined palm oil. The effects of different silane coupling agents on the structure, surface charges and pore structure of ATP were investigated by Fourier transform infrared spectroscopy, X-ray diffraction, thermogravimetric analysis, Zeta potential and nitrogen adsorption-desorption isotherm techniques, and the decolourization efficiency of the modified ATP was evaluated by UV-Vis absorbance and Lovibond colour. The results show that the KH550-modified ATP exhibits the best decolourization performance, which can decrease the red-yellow value of refined palm oil by 31.96% and the phosphorus content by 77.69% after bleaching; while the unmodified ATP can only decrease these values by 17.30% and 62.31%, respectively.

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Performance evaluation of an Oil Palm Fruit Screen

Cited by 2 publications

References 2 publications

Processing, Characteristics, and Potential Application of Red Palm Oil - A review

Processing, Characteristics, and Potential Application of Red Palm Oil - A review

Attapulgite Modified with Silane Coupling Agent for Phosphorus Adsorption and Deep Bleaching of Refined Palm Oil

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