{"id":516,"date":"2014-12-29T16:42:16","date_gmt":"2014-12-29T08:42:16","guid":{"rendered":"http:\/\/localhost\/mazura\/?page_id=516"},"modified":"2014-12-29T16:42:16","modified_gmt":"2014-12-29T08:42:16","slug":"effect-of-coolant-temperature-on-progressive-freeze-concentration-of-refined-bleached-and-deodorised-palm-oil-2","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-2\/","title":{"rendered":"Effect of Coolant Temperature on Progressive Freeze Concentration of Refined Bleached and  Deodorised Palm Oil"},"content":{"rendered":"<p><strong>Abstract\u00a0<\/strong><\/p>\n<p>This study focused on the possibility of separating refined, bleached and deodorized palm oil\u00a0(RBDPO)\u00a0<span style=\"line-height: 1.5\">into olein and stearin by using progressive freeze concentration <\/span>(PFC)\u00a0<span style=\"line-height: 1.5\">as an\u00a0<\/span>alternative method to replace the conventional fractionation process. PFC has the potential to\u00a0be a more effective technique for olein-stearin separation, with minimal changes in the\u00a0product\u2019s quality for producing high quality edible oil. Apart from that, it requires fewer unitoperations compared to conventional methods. In this research, the parameter of coolant\u00a0temperature was selected to investigate the performance of PFC using stainless steel\u00a0crystallizer. In order to determine the system efficiency, effective partition constant\u00a0(K)\u00a0<span style=\"line-height: 1.5\">was\u00a0<\/span>investigated, while the quality of the oil was evaluated by Iodine Value\u00a0(IV), Slip Melting\u00a0Point\u00a0(SMP)\u00a0<span style=\"line-height: 1.5\">and the percentage of olein yield. From the results, all the determinant\u00a0<\/span>parameters were found to be optimum at the coolant temperature of 28 oC point. At this optimum point K value, IV, SMP and olein yield were found to be 0.2715, 55.84 wijs, 23.10 oC \u00a067.8537%, 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\/full-manuscript-Norshafika-ICOST2013.pdf\">full manuscript (Norshafika-ICOST2013)<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Abstract\u00a0 This study focused on the possibility of separating refined, bleached and deodorized palm oil\u00a0(RBDPO)\u00a0into olein and stearin by using progressive freeze concentration (PFC)\u00a0as an\u00a0alternative method to replace the conventional fractionation process. PFC has the potential to\u00a0be a more effective technique for olein-stearin separation, with minimal changes in the\u00a0product\u2019s quality for producing high quality edible [&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-516","page","type-page","status-publish","hentry","entry"],"_links":{"self":[{"href":"https:\/\/people.utm.my\/mazurajusoh\/wp-json\/wp\/v2\/pages\/516","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=516"}],"version-history":[{"count":0,"href":"https:\/\/people.utm.my\/mazurajusoh\/wp-json\/wp\/v2\/pages\/516\/revisions"}],"wp:attachment":[{"href":"https:\/\/people.utm.my\/mazurajusoh\/wp-json\/wp\/v2\/media?parent=516"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}