Effects of time and temperature on process and crude palm oil quality with microwave irradiation sterilization

Microwave sterilization of oil palm fruits aims to protect palm oil quality and facilitates stripping of oil palm fruit bunches. Microwave irradiation may reduce time and temperature for sterilization process. The purposes of this study were to determine the time and temperature to inactivate 90% li...

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Main Author:	Maya Sarah, Maya Sarah
Format:	Thesis
Language:	English
Published:	2015
Subjects:	TP Chemical technology
Online Access:	http://eprints.utm.my/id/eprint/54812/1/MayaSarahPFChE2015.pdf
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spelling	my-utm-ep.548122020-11-08T06:31:02Z Effects of time and temperature on process and crude palm oil quality with microwave irradiation sterilization 2015-07 Maya Sarah, Maya Sarah TP Chemical technology Microwave sterilization of oil palm fruits aims to protect palm oil quality and facilitates stripping of oil palm fruit bunches. Microwave irradiation may reduce time and temperature for sterilization process. The purposes of this study were to determine the time and temperature to inactivate 90% lipase (D-value) and process sensitivity on temperature (z-value) for microwave sterilization. Lipase inactivation as first order reaction rate was used to determine the D-value by using D-z model, while thermal death time (TDT) method was used to determine the z-value. The D-value resulted from this study ranged from 8 to 17 min, at temperature 82 and 70oC respectively, while z-value ranged between 21 to 27oC. Kinetic constant (k) for lipase inactivation process ranged from 0.136 to 0.276 min-1. Optimum time and temperature to inactivate 90% lipase in this study were 9.7 min at temperatures of 80.5oC (12 min time of exposure and power density of 854.58 W kg-1) or 12.3 min at a temperature of 80°C (16 min exposure time and power density of 718.53 W kg-1). This study concluded microwave sterilization reduced time and temperature to inactivate lipase as compared to conventional oil palm sterilization. Process performances were indicated by high efficiency of stripping (74 and 81% respectively), and quality of palm oil (levels of free fatty acid (FFA), carotene, vitamin E and fatty acid composition) met the standards of Malaysian Palm Oil Board (MPOB) for crude palm oil (CPO). 2015-07 Thesis http://eprints.utm.my/id/eprint/54812/ http://eprints.utm.my/id/eprint/54812/1/MayaSarahPFChE2015.pdf application/pdf en public http://dms.library.utm.my:8080/vital/access/manager/Repository/vital:96759 phd doctoral Universiti Teknologi Malaysia, Faculty of Chemical Engineering Faculty of Chemical Engineering
institution	Universiti Teknologi Malaysia
collection	UTM Institutional Repository
language	English
topic	TP Chemical technology
spellingShingle	TP Chemical technology Maya Sarah, Maya Sarah Effects of time and temperature on process and crude palm oil quality with microwave irradiation sterilization
description	Microwave sterilization of oil palm fruits aims to protect palm oil quality and facilitates stripping of oil palm fruit bunches. Microwave irradiation may reduce time and temperature for sterilization process. The purposes of this study were to determine the time and temperature to inactivate 90% lipase (D-value) and process sensitivity on temperature (z-value) for microwave sterilization. Lipase inactivation as first order reaction rate was used to determine the D-value by using D-z model, while thermal death time (TDT) method was used to determine the z-value. The D-value resulted from this study ranged from 8 to 17 min, at temperature 82 and 70oC respectively, while z-value ranged between 21 to 27oC. Kinetic constant (k) for lipase inactivation process ranged from 0.136 to 0.276 min-1. Optimum time and temperature to inactivate 90% lipase in this study were 9.7 min at temperatures of 80.5oC (12 min time of exposure and power density of 854.58 W kg-1) or 12.3 min at a temperature of 80°C (16 min exposure time and power density of 718.53 W kg-1). This study concluded microwave sterilization reduced time and temperature to inactivate lipase as compared to conventional oil palm sterilization. Process performances were indicated by high efficiency of stripping (74 and 81% respectively), and quality of palm oil (levels of free fatty acid (FFA), carotene, vitamin E and fatty acid composition) met the standards of Malaysian Palm Oil Board (MPOB) for crude palm oil (CPO).
format	Thesis
qualification_name	Doctor of Philosophy (PhD.)
qualification_level	Doctorate
author	Maya Sarah, Maya Sarah
author_facet	Maya Sarah, Maya Sarah
author_sort	Maya Sarah, Maya Sarah
title	Effects of time and temperature on process and crude palm oil quality with microwave irradiation sterilization
title_short	Effects of time and temperature on process and crude palm oil quality with microwave irradiation sterilization
title_full	Effects of time and temperature on process and crude palm oil quality with microwave irradiation sterilization
title_fullStr	Effects of time and temperature on process and crude palm oil quality with microwave irradiation sterilization
title_full_unstemmed	Effects of time and temperature on process and crude palm oil quality with microwave irradiation sterilization
title_sort	effects of time and temperature on process and crude palm oil quality with microwave irradiation sterilization
granting_institution	Universiti Teknologi Malaysia, Faculty of Chemical Engineering
granting_department	Faculty of Chemical Engineering
publishDate	2015
url	http://eprints.utm.my/id/eprint/54812/1/MayaSarahPFChE2015.pdf
_version_	1747817732850581504

Effects of time and temperature on process and crude palm oil quality with microwave irradiation sterilization

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