Effects Of Sc-Co2 Process Parameters And Testa Removal On The Nutritional Quality Of Palm Kernel Cake

The main focus of the present study is to determine the effectiveness of the supercritical carbon dioxide (SC-CO2) extraction of residual oil from PKCM and production of defatted PKCM. This could be a quality source of the dietary fibre for human consumption either from PKCM SC-CO2 defatted palm ker...

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Main Author:	Bennama, Moftah Massaud
Format:	Thesis
Language:	English
Published:	2014
Subjects:	T11.95-12.5 Industrial directories
Online Access:	http://eprints.usm.my/46161/1/Moftah%20Massaud%20Bennama24.pdf
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id	my-usm-ep.46161
record_format	uketd_dc
spelling	my-usm-ep.461612020-02-11T01:53:51Z Effects Of Sc-Co2 Process Parameters And Testa Removal On The Nutritional Quality Of Palm Kernel Cake 2014-02 Bennama, Moftah Massaud T11.95-12.5 Industrial directories The main focus of the present study is to determine the effectiveness of the supercritical carbon dioxide (SC-CO2) extraction of residual oil from PKCM and production of defatted PKCM. This could be a quality source of the dietary fibre for human consumption either from PKCM SC-CO2 defatted palm kernels with testa (PKt), and without testa (PKw). Soxhlet extraction method was also applied to extract the oil from the PKt and PKCM. The SC-CO2 extraction of oil was performed under different pressures of 27.6, 34.5 and 41.4 MPa, temperatures of 40, 60 and 80 0C and extraction time of 30, 40 and 60 min at flow rate 2 ml/min. It was found that the oil extraction from PKt, PKw and PKCM was greatly influenced by particle size, pressure and temperature. The highest extracted oil yield was gained about 13%, 51% and 35% from PKCM, PKt and PKw, respectively; using SC-CO2 at particle size 0.05 mm, pressure 41.4 MPa, temperature 60oC for 40 min extraction time. The nutritional and anti-nutritional composition in the SC-CO2 treated palm kernel cake (i.e., SC-PKt, SC-PKw) and PKCM were determined. The results of the nutrient compositions in defatted PKCs show that SC-CO2 maintained the nutrient, and it does not affect the nutrient content in extracted sample by undergoing degradation. The highest protein content was determined in SC-PKt (18.7%) flowed by the PKw (15%) and then PKCM (13.5%). The total dietary fiber content was found to be 61.58%, 58.69 % and 60.71% in SC-PKt, SC-PKw and PKCM, respectively. 2014-02 Thesis http://eprints.usm.my/46161/ http://eprints.usm.my/46161/1/Moftah%20Massaud%20Bennama24.pdf application/pdf en public phd doctoral Universiti Sains Malaysia Pusat Pengajian Teknologi Industri
institution	Universiti Sains Malaysia
collection	USM Institutional Repository
language	English
topic	T11.95-12.5 Industrial directories
spellingShingle	T11.95-12.5 Industrial directories Bennama, Moftah Massaud Effects Of Sc-Co2 Process Parameters And Testa Removal On The Nutritional Quality Of Palm Kernel Cake
description	The main focus of the present study is to determine the effectiveness of the supercritical carbon dioxide (SC-CO2) extraction of residual oil from PKCM and production of defatted PKCM. This could be a quality source of the dietary fibre for human consumption either from PKCM SC-CO2 defatted palm kernels with testa (PKt), and without testa (PKw). Soxhlet extraction method was also applied to extract the oil from the PKt and PKCM. The SC-CO2 extraction of oil was performed under different pressures of 27.6, 34.5 and 41.4 MPa, temperatures of 40, 60 and 80 0C and extraction time of 30, 40 and 60 min at flow rate 2 ml/min. It was found that the oil extraction from PKt, PKw and PKCM was greatly influenced by particle size, pressure and temperature. The highest extracted oil yield was gained about 13%, 51% and 35% from PKCM, PKt and PKw, respectively; using SC-CO2 at particle size 0.05 mm, pressure 41.4 MPa, temperature 60oC for 40 min extraction time. The nutritional and anti-nutritional composition in the SC-CO2 treated palm kernel cake (i.e., SC-PKt, SC-PKw) and PKCM were determined. The results of the nutrient compositions in defatted PKCs show that SC-CO2 maintained the nutrient, and it does not affect the nutrient content in extracted sample by undergoing degradation. The highest protein content was determined in SC-PKt (18.7%) flowed by the PKw (15%) and then PKCM (13.5%). The total dietary fiber content was found to be 61.58%, 58.69 % and 60.71% in SC-PKt, SC-PKw and PKCM, respectively.
format	Thesis
qualification_name	Doctor of Philosophy (PhD.)
qualification_level	Doctorate
author	Bennama, Moftah Massaud
author_facet	Bennama, Moftah Massaud
author_sort	Bennama, Moftah Massaud
title	Effects Of Sc-Co2 Process Parameters And Testa Removal On The Nutritional Quality Of Palm Kernel Cake
title_short	Effects Of Sc-Co2 Process Parameters And Testa Removal On The Nutritional Quality Of Palm Kernel Cake
title_full	Effects Of Sc-Co2 Process Parameters And Testa Removal On The Nutritional Quality Of Palm Kernel Cake
title_fullStr	Effects Of Sc-Co2 Process Parameters And Testa Removal On The Nutritional Quality Of Palm Kernel Cake
title_full_unstemmed	Effects Of Sc-Co2 Process Parameters And Testa Removal On The Nutritional Quality Of Palm Kernel Cake
title_sort	effects of sc-co2 process parameters and testa removal on the nutritional quality of palm kernel cake
granting_institution	Universiti Sains Malaysia
granting_department	Pusat Pengajian Teknologi Industri
publishDate	2014
url	http://eprints.usm.my/46161/1/Moftah%20Massaud%20Bennama24.pdf
_version_	1747821623289839616

Effects Of Sc-Co2 Process Parameters And Testa Removal On The Nutritional Quality Of Palm Kernel Cake

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