Monitoring chemical changes of binding carbohydrates and simulation of temperature profiles during sterilization of oil palm fruit bunches

In a typical palm oil milling process, 30 tons to 60 tons of fresh fruit bunches are processed together and this may cause difficulties for heat to penetrate especially to those fruitlets located at the centre of a large and compact bunch. A complete detachment of the fruitlets is possible onl...

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Main Author:	Thang, Yin Mee
Format:	Thesis
Language:	English
Published:	2021
Subjects:	Oil mills Toxicological interactions
Online Access:	http://psasir.upm.edu.my/id/eprint/99741/1/ITMA%202021%2015%20IR.pdf
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spelling	my-upm-ir.997412023-04-12T07:25:54Z Monitoring chemical changes of binding carbohydrates and simulation of temperature profiles during sterilization of oil palm fruit bunches 2021-02 Thang, Yin Mee In a typical palm oil milling process, 30 tons to 60 tons of fresh fruit bunches are processed together and this may cause difficulties for heat to penetrate especially to those fruitlets located at the centre of a large and compact bunch. A complete detachment of the fruitlets is possible only if the moist heat can reach the abscission zone of the fruits to the stalk. A greater understanding of the fundamentals of fruit detachment is necessary as it is shown that the strippability of the sterilized fruitlets would ultimately affect the oil extraction rate. The study began with the characterization of the binding carbohydrates at the abscission zone of fruitlets before and after sterilization. Response surface methodology (RSM) was applied to model the sugar compositions in sterilized fruits by varying the parameters of pressures, sterilization time, and ripeness of FFBs. Finally, a heat transfer modelling using sophisticated gPROMS software was conducted to provide insights into the heat transfer mechanism inside the sterilizer and FFBs. The FFBs were collected according to the number of empty fruit sockets: (i) nil; (ii) 1-9; (iii) ≥10 as unripe, under-ripe, and ripe bunches, respectively. The PCA plots revealed that the oligomers are the chemical markers that are responsible for differentiating the ripe samples from the others. Both non-structural and structural sugars are the factors that differentiate under-ripe samples from the rest. All experiments showed some level of the detachment of sterilized fruits after the sterilization. Low sterilization pressure or short holding time resulted in insufficient cell wall rupture, thus a high percentage of unstripped bunches. HPLC analysis showed that large percentages of oligomers were observed in sterilized fruits, ranging from 2.05- 11.44 w/v%. Only about 0.15-1.19 w/v% of simple sugars were detected in sterilized fruits. RSM optimization confirmed that oligomers could be used as a biomarker to relate to fruits strippability after sterilization. In addition, gPROMS has successfully predicted the temperature profiles in the sterilization experiments. The simulation proposed that the sterilized fruits could only be 100% stripped if the temperature of FFBs is kept above 48oC for at least 53.5 mins. In addition, the oligomers content of sterilized fruits must be more than 3.8 w/v%. Under this optimum condition, the rate of oil loss will be lower and the OER will ultimately be improved. Oil mills Carbohydrates, Refined - Physiological effect Toxicological interactions 2021-02 Thesis http://psasir.upm.edu.my/id/eprint/99741/ http://psasir.upm.edu.my/id/eprint/99741/1/ITMA%202021%2015%20IR.pdf text en public doctoral Universiti Putra Malaysia Oil mills Carbohydrates, Refined - Physiological effect Toxicological interactions Yunus, Robiah
institution	Universiti Putra Malaysia
collection	PSAS Institutional Repository
language	English
advisor	Yunus, Robiah
topic	Oil mills Oil mills Toxicological interactions
spellingShingle	Oil mills Oil mills Toxicological interactions Thang, Yin Mee Monitoring chemical changes of binding carbohydrates and simulation of temperature profiles during sterilization of oil palm fruit bunches
description	In a typical palm oil milling process, 30 tons to 60 tons of fresh fruit bunches are processed together and this may cause difficulties for heat to penetrate especially to those fruitlets located at the centre of a large and compact bunch. A complete detachment of the fruitlets is possible only if the moist heat can reach the abscission zone of the fruits to the stalk. A greater understanding of the fundamentals of fruit detachment is necessary as it is shown that the strippability of the sterilized fruitlets would ultimately affect the oil extraction rate. The study began with the characterization of the binding carbohydrates at the abscission zone of fruitlets before and after sterilization. Response surface methodology (RSM) was applied to model the sugar compositions in sterilized fruits by varying the parameters of pressures, sterilization time, and ripeness of FFBs. Finally, a heat transfer modelling using sophisticated gPROMS software was conducted to provide insights into the heat transfer mechanism inside the sterilizer and FFBs. The FFBs were collected according to the number of empty fruit sockets: (i) nil; (ii) 1-9; (iii) ≥10 as unripe, under-ripe, and ripe bunches, respectively. The PCA plots revealed that the oligomers are the chemical markers that are responsible for differentiating the ripe samples from the others. Both non-structural and structural sugars are the factors that differentiate under-ripe samples from the rest. All experiments showed some level of the detachment of sterilized fruits after the sterilization. Low sterilization pressure or short holding time resulted in insufficient cell wall rupture, thus a high percentage of unstripped bunches. HPLC analysis showed that large percentages of oligomers were observed in sterilized fruits, ranging from 2.05- 11.44 w/v%. Only about 0.15-1.19 w/v% of simple sugars were detected in sterilized fruits. RSM optimization confirmed that oligomers could be used as a biomarker to relate to fruits strippability after sterilization. In addition, gPROMS has successfully predicted the temperature profiles in the sterilization experiments. The simulation proposed that the sterilized fruits could only be 100% stripped if the temperature of FFBs is kept above 48oC for at least 53.5 mins. In addition, the oligomers content of sterilized fruits must be more than 3.8 w/v%. Under this optimum condition, the rate of oil loss will be lower and the OER will ultimately be improved.
format	Thesis
qualification_level	Doctorate
author	Thang, Yin Mee
author_facet	Thang, Yin Mee
author_sort	Thang, Yin Mee
title	Monitoring chemical changes of binding carbohydrates and simulation of temperature profiles during sterilization of oil palm fruit bunches
title_short	Monitoring chemical changes of binding carbohydrates and simulation of temperature profiles during sterilization of oil palm fruit bunches
title_full	Monitoring chemical changes of binding carbohydrates and simulation of temperature profiles during sterilization of oil palm fruit bunches
title_fullStr	Monitoring chemical changes of binding carbohydrates and simulation of temperature profiles during sterilization of oil palm fruit bunches
title_full_unstemmed	Monitoring chemical changes of binding carbohydrates and simulation of temperature profiles during sterilization of oil palm fruit bunches
title_sort	monitoring chemical changes of binding carbohydrates and simulation of temperature profiles during sterilization of oil palm fruit bunches
granting_institution	Universiti Putra Malaysia
publishDate	2021
url	http://psasir.upm.edu.my/id/eprint/99741/1/ITMA%202021%2015%20IR.pdf
_version_	1776100358250037248

Monitoring chemical changes of binding carbohydrates and simulation of temperature profiles during sterilization of oil palm fruit bunches

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