Effect of Flowrate and Circulation Time on Fractionation of Refined Bleached and Deodorised Palm Oil using Progressive Freeze Concentration Method
DOI:
https://doi.org/10.11113/jt.v67.2774Keywords:
Progressive freeze concentration, palm oil, refined bleached and deodorised palm oil, iodine value, slip melting point, crystallizationAbstract
This research concerns on the possibility of separating refined, bleached and deodorised palm oil (RBDPO) into olein and stearin using another alternative through Progressive Freeze Concentration (PFC) to replace the conventional process of dry fractionation. The process was carried out in stainless steel coil crystalliser and the quality of olein and stearin and the performance of crystalliser to purify the olein were analysed. The quality of oil was evaluated through iodine value (IV) and Slip Melting Point (SMP), while for the performance of PFC, effective partition constant, K, and yield of olein were used to determine the system efficiency. The purified olein were obtained for IV and SMP at higher flowrate (2800 mL/min) and longer period of time (60 min) are 55.87wijs and 23.04°C, 55.89wijs and 23.08°C, respectively. Meanwhile, the best K and yield of olein were obtained at higher flowrate and time, giving values of 0.2369, 67.99% and 0.238 and 67.93%, respectively.
References
Morad, N. A., Aziz, A. M. K. andMohdZin, R. 2006. Process Design in Degumming and Bleaching of Palm Oil. UniversitiTeknologi Malaysia.
Chong, C. L. Ed. 1993. Selected Reading On Palm Oil And Its Uses. Palm Oil Research Institute of Malaysia (PORIM).
Hamm, W. 2005. Fractionation Technology [Online]. United Kingdom: http://www.britanniafood.com/english/invite_03.htm. [Accessed].
Jusoh, M., MohdYunus, R. and Abu Hassan M. A. 2008. Development of a New Crystallisation Chamber for a Progressive Freeze Concentration. Rec. Adv. in Tech. 33: 588–599.
Jusoh, M., Mohd Yunus, R. and Abu Hassan M. A. 2008. Effect of Flowrate and Coolant Temperature on The Efficiency of Progressive Freeze Concentration on Simulated Wastewater. World Academy of Sc. Eng.& Tech. 47: 75–78.
Siew, W. L., Ng. W.-L. 1996. Crystallisation Behaviour of Palm Oleins. Elaeis. PORIM. 8: 75–82.
Azmil Haizam, A. T., Siew, W. L. and Ainie, K. 2008. Palm-based Standard Reference Material for Iodine Value and Slip Melting Point. Analytical Chemistry. 3: 127–133.
Siew, W. L., Ng. W.-L. 1995. Partition Coefficient of Diglycerides in Crystallization of Palm Oil. J. Am. Oil Chem. Soc. 72: 591–595.
Incorporated, G. W. Iodine Value with Model 412 [Online]. http://www.guided-wave.com/support/notes/. [Accessed 9 May 2011].
Karabulut, I., Turan, S., Ergin, G. 2004. Effect of Chemical Interestification on Solid Fat Content and Slip Melting Point of Fat/Oil Blends. Europ. F. Res. and Tech. 218: 224–9.
Berger, K. Siew, W., Oh, F. 1982. Factors Affecting Slip Melting Point of Palm Oil Products. J. Am. Oil Chem. Soc. 59: 244–249.
Ainie, K., Siew, W. L., Tan, Y. A. 2004. Test Methods-A Compendium of Test on Palm Kernel Products, Fatty Acids, Food Related Products and Others. Malaysian Palm Oil Board, Selangor.
Firestone, D. 1998. Offical Method and Recommended Practices of the AOCS. In: cd, t. (ed.) Am.Oil Chem. Soc., Champaign.
Rossell, J. B., King, B., Downes, M. J. 1985. Composition Oil. J. Am. Soc. 62: 221–230.
Toyokura, K.,Hirasawa, I.,Wintermantel,K.,Wellinghoff, G. 1995. Crystallization from The Melt. In: Mersmann, A. (ed.) Crystal. Tech. Handbook. Marcel Dekkar, Inc.
Jacobsberg,B., Ho, O. C. 1976. Studies in Palm Oil Crystallization. J. Am. Oil Chem. Soc. 53: 609–617.
Basiron, Y. 2005. Palm Oil. Bailey's Industrial Oil and Fat Products. John Wiley & Sons, Inc.
Nagendran, B. 1997. Introduction to Production and Processing of Palm Oil. Agrabad Hotel Chittagong: (PORIM).
Timms, R. E. 1994. Physical Chemistry of Fats. In: Moran, D. P. & Rajah, K. K. (eds.) Fats in Food Products. Blackie A&P, London, Glasgow, New York, Tokyo, Melbourne, Madras.
Miskandar, M. S., Nor Aini, I. 1999. Properties of Palm Oil Margerine During Stearin: Effects of Processing Condition. Kuala Lumpur: Malaysia Palm Oil Board.
Miyawaki, O., Liu, L., Shirai, Y., Sakashita, S. and Kagitani, K. 2005. Tubular Ice System for Scale-Up of Progressive Freeze-Concentration. Journal of Food Engineering. 69(1): 107–113.
Downloads
Published
Issue
Section
License
Copyright of articles that appear in Jurnal Teknologi belongs exclusively to Penerbit Universiti Teknologi Malaysia (Penerbit UTM Press). This copyright covers the rights to reproduce the article, including reprints, electronic reproductions, or any other reproductions of similar nature.
