Identification and quantification of free fatty acid content and stripping efficiency in oil palm fruit: article

The aim of this research is to identify and quantify free fatty acid content and stripping efficiency in oil palm fruit at low level at low microwave power level. A high free fatty acid content gives low quality production of oil palm fruit. A long duration storage also affect the content free fatty acid simultaneously the stripping efficiency of oil palm fruit. The parameter that have been used are the stripping efficiency content, the free fatty acid in palm oil fruit and the quality oil produce. The limitation is the equipment used which is microwave compared to the specific machine or equipment as the oil palm industry since industries produce a large scale compare to the research studies. The parameters used by using ratio 1:0, 1:0.5 and 1:1 palm fruit to water. Findings shows that a high power resources of microwave gave higher stripping efficiency to the palm fruit and the addition of water effect the stripping efficiency decreases. Free fatty acid content obtained between 0.49-0.55 based on % of palmitic acid. Conclude that heating required to ensure a good stripping efficiency. However, the process of stripping should be proceed immediately to avoid the free fatty acid content of palm fruit increases.