Effect of Microwave Power and Extraction Time on Crude Palm Oil Quality Using Microwave-Assisted Extraction Process

نویسندگان

چکیده

The aim of this study is to evaluate microwave-assisted extraction at several microwave power and time in extracting oil palm products, such as crude (CPO) fatty acid (PFA) composition. exposure was shortened overheating avoided when sterilized mesocarp exposed prior Soxhlet order obtain good quality oil. effects CPO PFA composition on the distillate produced were investigated. Gas chromatography coupled with mass spectrometry (GC-MS) used for determination quantification distilled products. Scanning electron microscopy (SEM) reveals that technique had efficiently assisted release by breaking down cell structure. To fill research gap sterilization previous research, introduced, which two processes (i.e., drying) conducted one equipment. Oil yield color, free acids (FFA), Deterioration Bleachability Index (DOBI), carotene contents quantified. At 100 W, demonstrated 64% produced, chemical properties 0.301% FFA, 3.53 DOBI 1132 ppm final temperature 76.2°C during extraction. optimum condition 300 W 30 min time. Additionally, obtained using consisted high palmitic (C16:0), caramel-like aroma, possessed a sweet fragrance.

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ژورنال

عنوان ژورنال: International Journal of Renewable Energy Development

سال: 2021

ISSN: ['2252-4940']

DOI: https://doi.org/10.14710/ijred.2021.35402