Abstract:Sterilisation in palm oil mills is considered a pre-treatment process as it affects stripping efficiency and oil quality. Although sterilisation technology has been well-established in the palm oil milling industry, the roles and principles of sterilisation, particularly related to the chemical changes in fruits and stalks occurring during the process, have been rarely reported. The review begins with the background literature on the biochemical properties of the FFBs, such as the compositions of binding carbo… Show more
“…Figure 4 presents data on the optimal total time to reduce oil losses in 1 boiling cycle is 95 minutes. This study's results align with the opinion Thang et al, (2021) that the boiling process causes negative impacts for too long, including increased oil losses on condensate, oil becoming burnt, reduced oil quality, and the potential for emulsion formation. The amount of oil lost mixed with condensate will be different at each boiling time.…”
Section: Oil Losses Against the Length Of Boiling Time In One Cycle O...supporting
confidence: 85%
“…Overripe FFB processed at POM is very high compared to the standard of <3%. When 26% of the FFB is overripe, excessive oil from the mesocarp is released into the condensate during boiling (Thang et al, (2021).…”
Section: Oil Losses On the Length Of Boiling Time At Each Peakmentioning
confidence: 99%
“…The FFB boiling system consists of various technologies: horizontal, vertical, spherical, tilting, and continuous (Thang et al, 2021). During the boiling process using a horizontal sterilizer, condensation occurs which results in the release of oil along with condensate into the fat pit.…”
The problem is that not all FFBs processed daily are more than 90% ripe fruit, causing the yield not to reach the target. This study aims to analyze condensate oil losses from non-standard FFB quality (FFB overripe as much as 25-26%) against time and pressure variations in the sterilizer. The observed indicators include oil losses, moisture content, and non-oil solids (NOS). The study was conducted in 2 stages; the first stage was to test the length of boiling time for each peak stew. The second stage is divided into two pressure variations treatments at each stew's peak. The quantitative presented data is analyzed using simple statistics. All data analyzed statistically is presented in graphical form to visualize the data distribution. In overripe FFB conditions, as much as 25-26% shows that the three best times for peak 1 are 10 minutes with a pressure of 1.0 kg/cm2, peak 2 is 15 minutes with a pressure of 1.5 kg/cm2, and peak 3 is 65 minutes with pressure 3.1 kg/cm2. he best boiling based on the right boiling time to achieve the lowest oil losses is 90–100 minutes in one boiling cycle. If a boiling cycle of 90-100 minutes is carried out, the oil losses achieved are 0.78-0.98%. The longer the boiling process is under FFB overripe, the more oil comes out of the mesocarp and finally comes out mixed with condensate water.
“…Figure 4 presents data on the optimal total time to reduce oil losses in 1 boiling cycle is 95 minutes. This study's results align with the opinion Thang et al, (2021) that the boiling process causes negative impacts for too long, including increased oil losses on condensate, oil becoming burnt, reduced oil quality, and the potential for emulsion formation. The amount of oil lost mixed with condensate will be different at each boiling time.…”
Section: Oil Losses Against the Length Of Boiling Time In One Cycle O...supporting
confidence: 85%
“…Overripe FFB processed at POM is very high compared to the standard of <3%. When 26% of the FFB is overripe, excessive oil from the mesocarp is released into the condensate during boiling (Thang et al, (2021).…”
Section: Oil Losses On the Length Of Boiling Time At Each Peakmentioning
confidence: 99%
“…The FFB boiling system consists of various technologies: horizontal, vertical, spherical, tilting, and continuous (Thang et al, 2021). During the boiling process using a horizontal sterilizer, condensation occurs which results in the release of oil along with condensate into the fat pit.…”
The problem is that not all FFBs processed daily are more than 90% ripe fruit, causing the yield not to reach the target. This study aims to analyze condensate oil losses from non-standard FFB quality (FFB overripe as much as 25-26%) against time and pressure variations in the sterilizer. The observed indicators include oil losses, moisture content, and non-oil solids (NOS). The study was conducted in 2 stages; the first stage was to test the length of boiling time for each peak stew. The second stage is divided into two pressure variations treatments at each stew's peak. The quantitative presented data is analyzed using simple statistics. All data analyzed statistically is presented in graphical form to visualize the data distribution. In overripe FFB conditions, as much as 25-26% shows that the three best times for peak 1 are 10 minutes with a pressure of 1.0 kg/cm2, peak 2 is 15 minutes with a pressure of 1.5 kg/cm2, and peak 3 is 65 minutes with pressure 3.1 kg/cm2. he best boiling based on the right boiling time to achieve the lowest oil losses is 90–100 minutes in one boiling cycle. If a boiling cycle of 90-100 minutes is carried out, the oil losses achieved are 0.78-0.98%. The longer the boiling process is under FFB overripe, the more oil comes out of the mesocarp and finally comes out mixed with condensate water.
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