Application of infrared spectroscopic analysis for quantification of free fatty acid content at palm oil mills

Nizam, Ainul Farhani Ahmad; Azri, M. E. M.; Zahari, M. A. K. M.; Mahmud, Mohd Sabri

doi:10.1088/1757-899x/991/1/012067

Cited by 2 publications

(2 citation statements)

References 20 publications

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“…According to Beer's Lambert Law, the absorbance is directly proportional to the concentration. Thus, as carbonyl double bonds, C = O stretch increased, the absorbance also increased indicating higher free fatty acid content in the oil sample [26].…”

Section: Resultsmentioning

confidence: 97%

Potential development of an optical sensor to determine the quality of heated palm cooking oil

Salleh

Shaipuzaman

Najib

et al. 2022

IJEECS

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Palm oil is an <span>edible vegetable oil yielded from the mesocarp of the palm oil’s fruit. It is commonly used as cooking oil as compared to other cooking oil such as olive or coconut oil because it is inexpensive and has high oxidative stability when used for frying. However, after frequent frying, the oil undergoes some physical and chemical reactions which affect the quality. This leads to the formation of compound that is dangerous to human body which is called free fatty acid (FFA). Therefore, a measurement device needs to be developed to determine the quality of heated cooking oil. In this paper, a spectroscopy study using an open-path method which focus on the palm cooking oil is proposed to examine the reaction of palm oil upon prolonged heating process. Open-path method is a technique where the incident beam will travel through the sample (palm oil) before it is detected by a spectrometer. The result shows that the FFA samples have the optimum absorbance peak at the UV wavelength 339.15 nm and each prolonged heated oil show different absorbance value. Hence, there is a potential to develop an optical sensor to determine the quality of the heated cooking oil.</span>

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Section: Resultsmentioning

confidence: 97%

Potential development of an optical sensor to determine the quality of heated palm cooking oil

Salleh

Shaipuzaman

Najib

et al. 2022

IJEECS

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“…FFA is a parameter that determines the quality of CPO; if the level of FFA is high, then the quality of CPO is low and vice versa. The formation of FFA will quickly occur if the fruit is damaged, loose, over ripe or contain R S Handayani 1 *, N Bachri 2 , R Rusydi [7]. The effort that can be done to prevent fruit damage is through spraying a solution of calcium chloride and sodium benzoate.…”

Section: Introductionmentioning

confidence: 99%

The effect of calcium chloride and sodium benzoate on CPO quality of oil palm fruit (Elaeis guineensis Jacq.) as a source of food and biofuels

Handayani,

Bachri,

Rusydi

et al. 2023

IOP Conf. Ser.: Earth Environ. Sci.

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Palm oil yields are often of low quality and quantity. Production quality improvement can be done by preventing damaged or defective products, for example by spraying a solution of calcium chloride and sodium benzoate. This research aimed to determine the effect of calcium chloride and sodium benzoate on the quality of crude palm oil. The research was done at the Fundamentals of Agricultural Science Laboratory, Faculty of Agriculture, Malikussaleh University, North Aceh Regency. The research was started from September to November 2021. The experimental design used was Factorial Completely Randomized Design. The first factor was Calcium Chloride (C) concentration, 0, 3000, and 4000 ppm. The second factors were Sodium Benzoate (N) concentration, 0, 3000, and 4000 ppm. The results showed that giving a concentration of 3000 ppm sodium benzoate spray was able to reduce the weight loss value of loose fruit and free fatty acids, as well as increase the yield of CPO. There was a very strong relationship between the value of the moisture of the fruit and the level of impurities on the yield produced. For best results it is recommended to use sodium chloride 3000 ppm.

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Application of infrared spectroscopic analysis for quantification of free fatty acid content at palm oil mills

Cited by 2 publications

References 20 publications

Potential development of an optical sensor to determine the quality of heated palm cooking oil

Potential development of an optical sensor to determine the quality of heated palm cooking oil

The effect of calcium chloride and sodium benzoate on CPO quality of oil palm fruit (Elaeis guineensis Jacq.) as a source of food and biofuels

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