{"id":475,"date":"2014-12-29T11:58:32","date_gmt":"2014-12-29T03:58:32","guid":{"rendered":"http:\/\/localhost\/mazura\/?page_id=475"},"modified":"2014-12-29T11:58:32","modified_gmt":"2014-12-29T03:58:32","slug":"effect-of-coolant-temperature-on-progressive-freeze-concentration-of-refined-bleached-and-deodorised-palm-oil","status":"publish","type":"page","link":"https:\/\/people.utm.my\/mazurajusoh\/effect-of-coolant-temperature-on-progressive-freeze-concentration-of-refined-bleached-and-deodorised-palm-oil\/","title":{"rendered":"Effect of Coolant Temperature on Progressive Freeze Concentration of Refined, Bleached and Deodorised Palm Oil"},"content":{"rendered":"<p><strong>Abstarct<\/strong><\/p>\n<p>This study focused on the possibility of separating refined, bleached and deodorized palm oil (RBDPO)\u00a0into olein and stearin by using progressive freeze concentration (PFC) as an alternative method to replace\u00a0the conventional fractionation process. PFC has the potential to be a more effective technique for olein stearin\u00a0separation, with minimal changes in the product\u2019s quality for producing high quality edible oil.\u00a0Apart from that, it requires fewer unit operations compared to conventional methods. In this research, the\u00a0parameter of coolant temperature was selected to investigate the performance of PFC using stainless steel\u00a0crystallizer. In order to determine the system efficiency, effective partition constant (K) was investigated,\u00a0while the quality of the oil was evaluated by iodine value (IV), slip melting point (SMP) and the\u00a0percentage of olein yield. From the results, all the determinant parameters were found to be optimum at\u00a0the coolant temperature of 28\u00b0C. At this optimum point, K value, IV, SMP and olein yield were found to\u00a0be 0.2715, 55.84 wijs, 23.10\u00b0C and 67.8537%, respectively.<\/p>\n<p>Click this link to view full paper:\u00a0<a href=\"https:\/\/people.utm.my\/mazurajusoh\/wp-content\/blogs.dir\/878\/files\/2014\/12\/3168-8231-1-SM.pdf\">3168-8231-1-SM<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Abstarct This study focused on the possibility of separating refined, bleached and deodorized palm oil (RBDPO)\u00a0into olein and stearin by using progressive freeze concentration (PFC) as an alternative method to replace\u00a0the conventional fractionation process. PFC has the potential to be a more effective technique for olein stearin\u00a0separation, with minimal changes in the product\u2019s quality for [&hellip;]<\/p>\n","protected":false},"author":13472,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"open","template":"","meta":{"footnotes":""},"class_list":["post-475","page","type-page","status-publish","hentry","entry"],"_links":{"self":[{"href":"https:\/\/people.utm.my\/mazurajusoh\/wp-json\/wp\/v2\/pages\/475","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/people.utm.my\/mazurajusoh\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/people.utm.my\/mazurajusoh\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/people.utm.my\/mazurajusoh\/wp-json\/wp\/v2\/users\/13472"}],"replies":[{"embeddable":true,"href":"https:\/\/people.utm.my\/mazurajusoh\/wp-json\/wp\/v2\/comments?post=475"}],"version-history":[{"count":0,"href":"https:\/\/people.utm.my\/mazurajusoh\/wp-json\/wp\/v2\/pages\/475\/revisions"}],"wp:attachment":[{"href":"https:\/\/people.utm.my\/mazurajusoh\/wp-json\/wp\/v2\/media?parent=475"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}