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  1. 1.5 CRUDE PALM OIL QUALITY CONTROL AND ASSURANCE CHAPTER 1

  2. Introduction • Product quality begins in the field and continues in the mill and right through storage and dispatch of the products to the end user. • Good quality palm oil must have the following characteristics: • Low FFA content • Low contamination with water and other impurities • Good bleachability CPB 30303 (JAN 2015)

  3. Free Fatty Acids (FFA) • The FFA level must be less than 5%. • FFA is occurred due to hydrolysis of oil by microorganisms releasing their hydrolytic enzyme lipases. • Endogenous lipase from the mesocarp cells also contribute to the formation of free fatty acids • The contribution towards the formation of FFA may be more attributed by the lipase of the mesocarp cells than the microorganism • The high level of FFA will lead to a proportion of lower oil yield after neutralization CPB 30303 (JAN 2015)

  4. Free Fatty Acids (FFA) • In the ripe fruit the mesocarp becomes soft and is more easily attacked by lipolytic enzymes, especially at the base when the fruit becomes detached from the bunch • The enzymatic attack results in an increase in the FFA of the oil through hydrolysis • If the fruit is bruised, the FFA in the damaged part of the fruit increases rapidly to 60 percent in an hour. • It is essential to minimize bruising or damaging of fresh fruit before it reaches the mill, where the enzyme together with any microbial lipases, is inactivated by sterilization CPB 30303 (JAN 2015)

  5. Oxidation and Bleachability • Oxidative stability meant degradation of oil quality when oxygen reacts with unsaturated fatty acid (linoleic and oleic) to produce various unwanted degraded products and affect the bleachability. • The ‘bleachability’ of an oil can be measured directly as residual color after bleaching. • Bleachability depends on the carotene content but more affected by: • Oxidation state of oil • Level of antioxidants • Presence of contamination CPB 30303 (JAN 2015)

  6. Oxidation and Bleachability • The acceptable level of residual color depends on the intended use for the oil • Example: higher for margarine compare to shortening • Analysis for oxidation • Peroxide value (PV) • 1st of oxidation oxygen reacts with unsaturated fatty acid to form hydro-peroxides. This hydro-peroxides measures the degree of primary oxidation of crude palm oil CPB 30303 (JAN 2015)

  7. Oxidation and Bleachability • Anisidine value (AV) • Hydro-peroxide relatively unstable and in 2nd stage of oxidation it breakdown into secondary oxidation products such as aldehydes & ketones which measure by Anisdine value. • Totox value • measure total oxidation cause by primary and secondary. The formula of Ov = 2PV + AV • Ultra-violet(UV) light • absorption at 233 and 269nm - Uv absorbance at t of 233nm meant measured conjugated dienes which correlates to primary oxidation products and at wavelength 269nm measure conjugated trienes which correlated to secondary oxidation CPB 30303 (JAN 2015)

  8. Oxidation and Bleachability • Deteriorations of bleachability index(DOBI)-basically to measure oil oxidation quality by absorption method. The formula is: Absorbance at 446 nm DOBI = --------------------------------- Absorbance at 269nm Where absorbance at 446nm is standard of measuring carotene content CPB 30303 (JAN 2015)

  9. Oxidation and Bleachability CPB 30303 (JAN 2015)

  10. Oxidation and Bleachability • Oxidation can occur at all stages during processing • Poor bleachability is due to • Overripe and rotting fruit • High level of FFA • Contamination of trace metal during processing and storage • High temperature CPB 30303 (JAN 2015)

  11. Factors Affecting Quality of Oil • can be divided into two categories : • Factors during plantation at field • Factors during processing at palm mill • Plantation • Harvesting: • Fruit may be damaged in the process of pruning, impact bruises the fruit • Harvesting too ripe or unripe FFB • Transportation and handling of bunches: • Long retention during unloading CPB 30303 (JAN 2015)

  12. Factors Affecting Quality of Oil • Palm Mill • Reception at ramp: expose too long and crashed by shovel(damaged) • Sterilization: inappropriate peak use to sterile FFB • Digestion at digester: contamination from metal debris that cause oxidation • Pressing: metal debris cause oxidation • Clarifier: dirty and cause sludge and any matters presence to oxidize in clarifier tank • Drying of oil: moisture not eliminated CPB 30303 (JAN 2015)

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