Palm oil carton packaging / Austine Polly, Charmine Sharmine Stanley and Erra Fazira Nyanggau

Palm oil is a vegetable-derived dark yellow to yellow-red oil with a high amount of beta-carotene that is produced by pressing or boiling the flesh of the oil palm fruit (Elaeis guineensis). When compared to palm kernel oil, which is made from the oil palm's kernels, palm oil is different. The precautions in milling and refining processes, the impacts of oxidation, hydrolysis, contamination, and cross-contamination on palm oil during storage, handling, and transportation are described. Due to the large amount of oil palm goods that Malaysia produces and exports, they are handled, stored, and transported in bulk, which raises the possibility of some quality degradation. Oils suffered more damage when kept at 45°C and 30– 40% relative humidity (RH), demonstrating that the combined effects of moisture and temperature are larger than the effects of high RH alone (92%), even at lower temperatures. Films using polyamide as one of the layers contribute to less quality degradation, and films with ethylene acrylic acid as the sealant layer experienced very little leakage. The findings demonstrated that to optimize profit, it is best to avoid prolonged storage periods and pack palm oil in a few of weeks after it has been processed. This paper will provide details on how temperature, storage conditions, and storage duration affect the quality of palm oil, managing customer and food industry in determining the best time to storage their commodities.