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

被引：20

作者：

Ali, Fatin Syakirah ^{[1
]}

Shamsudin, Rosnah ^{[1
]}

Yunus, Robiah ^{[2
]}

机构：

[1] Univ Putra Malaysia, Dept Proc & Food Engn, Fac Engn, Upm Serdang 43400, Selangor, Malaysia

[2] Univ Putra Malaysia, Inst Adv Technoly, Upm Serdang 43400, Selangor, Malaysia

来源：

2ND INTERNATIONAL CONFERENCE ON AGRICULTURAL AND FOOD ENGINEERING (CAFE 2014) - NEW TRENDS FORWARD | 2014年 / 2卷

关键词：

Oil palm fruit; chopping method; storage time; sterilization; palm oil quality; stripping efficiency;

D O I：

10.1016/j.aaspro.2014.11.024

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

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. (C) 2014 The Authors. Published by Elsevier B.V.

引用

页码：165 / 172

页数：8

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