Development of food grade green lubricant from palm oil methyl ester

Food grade lubricant is compulsory in food processing industry when there is a possibility for the lubricant to come into contact with a food product. Mineral-based oil is not safe and may contaminate food after contact. However, the commercially available food grade lubricants are expensive. In thi...

全面介绍

Saved in:

书目详细资料
主要作者:	Mohamad Aziz, Nur Atiqah
格式:	Thesis
语言:	English
出版:	2015
主题:	Green chemistry Esters Palm oil
在线阅读:	http://psasir.upm.edu.my/id/eprint/56674/1/FK%202015%2042.pdf
标签:	添加标签没有标签, 成为第一个标记此记录!

id	my-upm-ir.56674
record_format	uketd_dc
spelling	my-upm-ir.566742024-10-21T08:39:23Z Development of food grade green lubricant from palm oil methyl ester 2015-07 Mohamad Aziz, Nur Atiqah Food grade lubricant is compulsory in food processing industry when there is a possibility for the lubricant to come into contact with a food product. Mineral-based oil is not safe and may contaminate food after contact. However, the commercially available food grade lubricants are expensive. In this study, the potential of using pentaerythritol ester as the base oil in the food grade lubricant was investigated. The synthesis of pentaerythritol ester was conducted using the transesterification process between palm oil methyl ester (PME) and pentaerythritol (polyol) producing pentaerythritol ester with mostly tetra ester structure. The optimization process of the transesterification reaction was assisted by response surface methodology (RSM) - central composite rotatable design (CCRD). Four factors were studied; temperature (140 - 190˚C), catalyst amount (0.5 – 1.5 wt % w/w), PME-to-pentaerythritol molar ratio (4:1 – 5:1) and duration (1 – 5 hr) to produce the maximum amount of pentaerythritol tetra ester. The optimum operating conditions were at 158˚C, catalyst amount 1.19%, molar ratio 4.5:1 and 1 hour reaction duration resulted in 40.13% of tetra ester. Additives approved by Food and Drug Administration (FDA) and United State Department of Agriculture (USDA) such as antioxidant (Irganox L 57), antiwear (Irgalube 349) and corrosion inhibitor (Irgamet 39) were added at different composition and combination to enhance the base oil properties. Four formulated pentaerythritol esters were tested for oxidative stability test, four-ball test, and flash point test, of which the results showed comparable characteristics with a commercial chain lubricant. Acute toxicity test was also carried out to prove that the pentaerythritol ester is non-toxic. Among the formulated oils, a sample name Anti Wear Corrosion Inhibitor (AWCI) which comprised of 0.15 % Irgalube 349, 0.15 % Irgalube TPPT, and 0.1 %Irgamet 39, was chosen as the best formulation. AWCI exhibits high flash point, has better oxidative stability and excellent wear properties. Green chemistry Esters Palm oil 2015-07 Thesis http://psasir.upm.edu.my/id/eprint/56674/ http://psasir.upm.edu.my/id/eprint/56674/1/FK%202015%2042.pdf text en public masters Universiti Putra Malaysia Green chemistry Esters Palm oil
institution	Universiti Putra Malaysia
collection	PSAS Institutional Repository
language	English
topic	Green chemistry Esters Palm oil
spellingShingle	Green chemistry Esters Palm oil Mohamad Aziz, Nur Atiqah Development of food grade green lubricant from palm oil methyl ester
description	Food grade lubricant is compulsory in food processing industry when there is a possibility for the lubricant to come into contact with a food product. Mineral-based oil is not safe and may contaminate food after contact. However, the commercially available food grade lubricants are expensive. In this study, the potential of using pentaerythritol ester as the base oil in the food grade lubricant was investigated. The synthesis of pentaerythritol ester was conducted using the transesterification process between palm oil methyl ester (PME) and pentaerythritol (polyol) producing pentaerythritol ester with mostly tetra ester structure. The optimization process of the transesterification reaction was assisted by response surface methodology (RSM) - central composite rotatable design (CCRD). Four factors were studied; temperature (140 - 190˚C), catalyst amount (0.5 – 1.5 wt % w/w), PME-to-pentaerythritol molar ratio (4:1 – 5:1) and duration (1 – 5 hr) to produce the maximum amount of pentaerythritol tetra ester. The optimum operating conditions were at 158˚C, catalyst amount 1.19%, molar ratio 4.5:1 and 1 hour reaction duration resulted in 40.13% of tetra ester. Additives approved by Food and Drug Administration (FDA) and United State Department of Agriculture (USDA) such as antioxidant (Irganox L 57), antiwear (Irgalube 349) and corrosion inhibitor (Irgamet 39) were added at different composition and combination to enhance the base oil properties. Four formulated pentaerythritol esters were tested for oxidative stability test, four-ball test, and flash point test, of which the results showed comparable characteristics with a commercial chain lubricant. Acute toxicity test was also carried out to prove that the pentaerythritol ester is non-toxic. Among the formulated oils, a sample name Anti Wear Corrosion Inhibitor (AWCI) which comprised of 0.15 % Irgalube 349, 0.15 % Irgalube TPPT, and 0.1 %Irgamet 39, was chosen as the best formulation. AWCI exhibits high flash point, has better oxidative stability and excellent wear properties.
format	Thesis
qualification_level	Master's degree
author	Mohamad Aziz, Nur Atiqah
author_facet	Mohamad Aziz, Nur Atiqah
author_sort	Mohamad Aziz, Nur Atiqah
title	Development of food grade green lubricant from palm oil methyl ester
title_short	Development of food grade green lubricant from palm oil methyl ester
title_full	Development of food grade green lubricant from palm oil methyl ester
title_fullStr	Development of food grade green lubricant from palm oil methyl ester
title_full_unstemmed	Development of food grade green lubricant from palm oil methyl ester
title_sort	development of food grade green lubricant from palm oil methyl ester
granting_institution	Universiti Putra Malaysia
publishDate	2015
url	http://psasir.upm.edu.my/id/eprint/56674/1/FK%202015%2042.pdf
_version_	1818586097561632768

Development of food grade green lubricant from palm oil methyl ester

相似书籍