The Effect of Storage Time of Chopped Oil Palm Fruit Bunches on the Palm Oil Quality

Published Date
Agriculture and Agricultural Science Procedia
2014, Vol.2:165–172, doi:10.1016/j.aaspro.2014.11.024
2nd International Conference on Agricultural and Food Engineering (CAFEi 2014) - New Trends Forward
Open Access, Creative Commons license

Author 

•  Syakirah Ali ^a
 
• Rosnah Shamsudin ^a,,
 
• Robiah Yunus ^b

• aDepartment of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
• bInstitute of Advanced Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia

Available online 29 November 2014.

Abstract

The bulkiness of the fresh fruit bunches (FFB) cause ineffectiveness of heat distribution into the inner layers of the fruits and simultaneously led to poor palm oil quality. Thus, this research was conducted to determine the effect of storage time of chopped FFB on the palm oil quality and stripping efficiency. The FFB was chopped using a fabricated chopper blade and stored for 30 min to 120 min. The results showed that the FFA, moisture content, DOBI and carotene content were ranged 1.19% -2.21 ± 0.394%, 0.175 - 0.411 ± 0.097%, 2.74 - 0.85 ± 0.746 and 430.402 - 326.081 ± 0.768 ppm respectively. The chopped FFB also had better stripping efficiency compared to unchopped FFB.

Keywords

Oil palm fruit

chopping method

storage time

sterilization

palm oil quality 

stripping efficiency

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• ☆
  Peer-review under responsibility of the Scientific Committee of CAFEi2014.

• ⁎ 
  Corresponding author. Tel.: +0603-89466366; fax: +0603-89464440.

Copyright © 2014 The Authors. Published by Elsevier B.V.

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