Effect of free fatty acid (FFA) and oil yield of fresh fruit bunches (FFB) by prolonging the storage after harvesting
2010
Nabilah Kamaliah Mustaffa | Harrison Lau Lik Nang | Choo Yuen May
The quality of fresh fruit bunches (FFB) is depending on the ripeness and the damage during harvesting and transporting. It is known that the free fatty acids (FFA) in the crude palm oil are related to the ripeness of FFB and storage before sterilisation. The objective of the study is to determine the compositional changes of oil in FFB by delayed processing after harvesting. The unripe and riped FFB were collected and stored at ambient temperature under sunlight with everyday water spray. Preliminary data have shown that the oil yield of both ripe and unripe FFB has increased over time with parallel increase of FFA.
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