Improvement of crude palm oil quality pressing from whole palm fruits
1991
Kraiwut Sirianuntapat
Tenera oil palm had higher oil content than Dura oil palm and also higher iodine value palm oil. The oil content from the first and second grade oil palm was almost the same, but more than the third and fourth grade oil palm. The third grade oil palm gave more oil content than the fourth grade oil palm. The oil quality as free fatty acid and iodine value from oil palm of each grade were almost the same. The oil which stored in the painted steel tank gave lower free fatty acid value than that stored in the colourless steel tank. There was no significant difference in iodine value and peroxide value when stored in both conditions. Storage as dried oil palm fruits in the closed condition gave the lowest free fatty acid value, but the highest peroxide value. The storage of oil palm fresh fruit branch for 5 days and storage of the whole palm fruit oil for 9 weeks resulted in increasing of free fatty acid value, but not exceeding the standard limit of 5 %. The distribution of the whole palm fruit oil was through the middle man and broker or sold directly to the refinery factories and feed mills.
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