Effect of drying on the physical and chemical properties of palm kernel oil

Abstract

BACKGROUND Palm kernel is the edible seed of the oil palm fruit obtained during the palm oil milling process. For efficient processing and storage, the moisture content of palm kernel must be reduced to an optimal level by drying. This study aimed to see how drying influenced the physical structure and physicochemical properties of palm kernel and oil. Before and after drying, the free fatty acid (FFA), color, fatty acid composition, Fourier transform infrared, thermal properties and structure of palm kernel were investigated. RESULTS Results show that drying significantly (P < 0.05) reduced FFA and color of palm kernel oil. Drying also significantly affected (P < 0.05) composition of some fatty acids in palm kernel oil such as capric acid, lauric acid, myristic acid, palmitic acid and oleic acid. However, drying did not affect palm kernel and palm kernel oil functional groups and thermal properties. After drying, structural damage of palm kernel was observed. CONCLUSION Based on these findings, the quality of kernel oil may be maintained after drying, and it can even be improved based on lower FFA content. © 2022 Society of Chemical Industry.

Rheological and Physical Properties Affected by the Thermal Processing of Fruit: A Bibliometric Analysis

“…This review summarizes 35 articles that explain the application of different thermal processes, and 21 of these works have addressed the use of conventional thermal treatments [1][2][3][4][5][6][7][8][9][10][11][12][13][14][15][16][17][18][19][38][39][40][41][42][43][44][45][46][47][48][49][50][51][52][53]. Table 6 shows a summary discussion about some of the conventional thermal processing techniques used in in natura fruits and in their sub-products, such as flours, juices, pulps, husks, almonds, etc.…”

“…Advancements in thermal processing have allowed for more precise control over heating, so that temperature application can result in improvements in food properties without a loss in their nutritional aspects. Although traditional processes have been developed to preserve food and extend its shelf life without affecting the inherent qualities of food, this objective remains as a major challenge [1][2][3][4].…”