Enzymatic Inactivation of Oil Palm Fruits: Comparison of Microwave Irradiation and Steam Bath Process

2014 ◽  
Vol 69 (5) ◽  
Author(s):  
Maya Sarah ◽  
Mohd Rozainee Taib ◽  
Abdul Adamu
Keyword(s):  
Microwave Irradiation ◽  
Palm Oil ◽  
High Power ◽  
Oil Palm ◽  
Power Level ◽  
Oil Quality ◽  
Microwave Sterilization ◽  
High Power Level ◽  
Palm Fruits ◽  
Stripping Efficiency

The study on microwave irradiation and steam batch process to sterilize oil palm fruits is carried out to investigate their effectiveness on lipase inactivation. The inactivation parameters, palm oil quality, and stripping efficiency were evaluated. Evaluation on the inactivation parameters, such as decimal reduction time (D-value) and kinetic constant (k), were conducted to study the sterilization dependency on time and temperature. Microwave sterilization required only 14.085 to 16.949 minutes to inactivate lipase at temperature of 76.5°C (max), while steam batch sterilization required more than 90 minutes to obtained similar level of free fatty acid (FFA) at higher temperature (80 to 105°C). The quality of palm oil was indicated by the concentration of FFA in palm oil. Sterilization of either by microwave irradiation or steam batch sterilization reduced lipase’s activity significantly, which is indicated by FFA concentration of below 1%. Stripping efficiency from microwave sterilization at various power level after 16 minutes were 27% (medium power level), 58.5% (medium high power level), and 61% (high power level), respectively.

High-power-level microwave multimeter

1994 ◽  
Vol 37 (3) ◽  
pp. 347-351
Author(s):  
A. V. Myl'nikov
Keyword(s):  
High Power ◽  
Power Level ◽  
High Power Level

Training Needs Assessment of Palm Oil Processors in Ijebu North Local Government Area, Ogun State

2020 ◽  
pp. 151-161
Author(s):  
Titilope Omolara Olarewaju ◽  
Felix Oaikhena Idumah ◽  
Agatha Itohan Oseghale ◽  
Lucy Adeteju Orumwense ◽  
Olugbenga Simeon Oke ◽  
...  
Keyword(s):  
Palm Oil ◽  
Oil Palm ◽  
Training Needs ◽  
Extension Service ◽  
Family Farms ◽  
Oil Processing ◽  
Ogun State ◽  
Training Needs Assessment ◽  
Palm Fruits ◽  
Perceived Constraints

The study assessed training needs of palm oil processors in Ogun State, Nigeria. A well-structured questionnaire was used to elicit information from 90 palm oil processors. The data was analyzed using both descriptive and inferential statistics. Majority of the respondents were young, married, and experienced in palm oil processing. Women are mostly involved in palm oil processing using manual method of processing with oil palm fruits sourced more from family farms. Respondents require training for manual and mechanized processing methods. Socioeconomic factors have significant influence on different stages of palm oil processing. Poor extension service, high cost of labour, and processing machine were the most perceived constraints to palm oil processing in the study area. The study therefore concludes that there is need for training in oil palm processing. Extension service providers should intensify efforts in this regard so as to boost the palm oil supply both within and outside the country.

scholarly journals Postharvest Fruit Detachment in Oil Palm Bunches with Ethephon and Ethylene Gas Application

Agriculture ◽  
2021 ◽  
Vol 11 (11) ◽  
pp. 1030
Author(s):  
Arutchelvam Balakrishnan ◽  
Mohd Ibnur Syawal Zakaria ◽  
Bee Aik Tan ◽  
Jaime Yoke Sum Low ◽  
Shwu Fun Kua ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Free Fatty Acids ◽  
Palm Oil ◽  
Oil Palm ◽  
Room Temperature ◽  
Indirect Method ◽  
Production Systems ◽  
Oil Quality ◽  
Crude Palm Oil ◽  
Fresh Fruit Bunches

The processing of oil palm fresh fruit bunches (FFB), together with loose fruits, in the current mill operation contributes to oil loss and high free fatty acids (FFA), affecting crude palm oil quality. Fruit detachment induced by ethephon and ethylene may mitigate the current processing issues. This study shows that a 0.50% (v/v) ethephon application by the evaporation method induced the highest fruit detachment of 30.8 ± 1.1% after 24 h at room temperature, with the FFA content in the extracted crude palm oil at 0.34 ± 0.09%. Ethephon application was effective on bunches between 14 and 28 kg, and fruit detachment was higher in ripe and underripe bunches at 24.1 ± 0.9% and 23.2 ± 0.1%, respectively. A significant fruit detachment of 47.2 ± 2.4% was achieved when the bunches were also stripped mechanically, but the FFA content increased almost 4-fold, from 1.0 ± 0.2% to 3.8 ± 1.2%. The application of ethylene gas at 750 ppm yielded 29.4 ± 1.9% fruit detachment. The findings present the possibility of using ethylene as an indirect method for minimizing oil loss without increasing the FFA content in future crude palm oil production systems.

scholarly journals Brief Review on the Controversies around Oil Palm (Elaeis Guineensis Jacq.) Production and Palm Oil Consumption

2016 ◽  
Vol 3 (2) ◽  
pp. 60 ◽  
Author(s):  
Godswill Ntsomboh Ntsefong ◽  
Hermine Ngalle-Bille ◽  
Walter Ajambang ◽  
Benoit Constant Likeng-Li-Ngue ◽  
Tabi-Mbi Kingsley ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Palm Oil ◽  
Oil Palm ◽  
Elaeis Guineensis ◽  
Saturated Fatty Acids ◽  
Oil Quality ◽  
Human Consumption ◽  
Oil Consumption ◽  
Oil Palm Industry ◽  
Environmentally Friendly Production

Palm oil from <em>Elaeis guineensis</em> Jacq. of the Arecaceae family is the main traditional cooking oil in most parts of tropical Africa. Oil palm cultivation requires large areas of land and the consumption of crude palm oil from it raises health concerns notably with regards to the incidence of cardiovascular disease and obesity. The industry has therefore been faced with two major controversies. Firstly, palm oil which contains about 50% saturated fatty acids is considered to be unhealthy for human consumption because its saturated fatty acids raise blood LDL cholesterol level and increase the risk of the above mentioned diseases. Secondly, due to its land intensive nature, the oil palm industry is linked to deforestation, climate change and socioeconomic instability. For these reasons, the oil palm industry has been at the forefront of environmental and reputational challenges. This paper briefly presents an overview of these controversies surrounding the oil palm industry, while highlighting the possible outlets for environmentally friendly production processes and improvement strategies for better oil quality.

scholarly journals Inactivation of Salmonella enteritidis on raw poultry using microwave heating

2005 ◽  
Vol 48 (6) ◽  
pp. 939-945 ◽  
Author(s):  
Amanda B. Pucciarelli ◽  
Fernando O. Benassi
Keyword(s):  
Microwave Heating ◽  
High Power ◽  
Salmonella Enteritidis ◽  
Power Level ◽  
Heating Time ◽  
Higher Power ◽  
Power Setting ◽  
High Power Level ◽  
Raw Poultry ◽  
The Relationship

The effect of microwave heating on Salmonella Enteritidis inoculated on fresh chicken was investigated using a microwave oven (800 w) to determine the destruction of Salmonella Enteritidis isolated from chicken carcasses, in relation to the time of heating at two power settings: high (power level 10) and medium (power level 6); The relationship between heating time and temperature was also been studied. The destruction was 6.4 log cycles at time 95 sec for the high power level, and 5 log cycles at time 140 sec for medium power setting. After 110 sec for higher power level, no survival of Salmonella Enteritidis was detected in samples (100g), but at 140 sec for medium power level, these food pathogens were still present.

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