PALM OIL MANUFACTURING AND APPLICATION (CHE 323) TEST (40

mins)

1. At the palm oil mill, fresh fruits arrive from the field as bunches
or loose fruits. The fruits are then graded to achieve the mill
quality standard.

i) Desribe the characteristic of overripe and rotten bunches.

(2 M)

ii) The mill cannot improve upon the quality of arrived

bunches but they can prevent or minimize further
deterioration. In your own words, explain two field factors
that affect the composition and final quality of palm oil in
Malaysia. (4 M)

. The crude palm oil (CPO) is cooled and stored in welded steel
tanks with heating coils and may be filled with carbon dioxide or
other inert gas above the oil. The storage of CPO is very
important to keep its quality. State the purpose of

i) heating coils, and (2 M)

ii) carbon dioxide/inert gas (2 M)

3. Crude palm oil is normally refined to a bland, stable oil before it

is used for direct consumption or as for formulation of edible
products. There are two routes of refining process available in
palm oil refinery.

i) Sketch a simple process flow for both processes. (7 M)

ii) Explain the differences in operation between the two

processes (2 M)

4. Bleaching is a key process to obtain the lightest colour of oil. This

pre-treatment process is also needed to remove other impurities
before entering deodorizer. Give reasons why traces of these two
elements are unwanted in steam distillation process.

i) Soaps (2 M)

ii) Nickel (2 M)

5. Volatile odiferous and flavoured substances are removed in

deodorization process by applying direct steam injection.

i) State range of temperature and pressure used in this

process. (2 M)

FKK, UiTMBB 2017 Total: 30 Marks

PALM OIL MANUFACTURING AND APPLICATION (CHE 323) TEST (40
mins)

ii) Explain the necessity for steam within temperature range

indicated in (i) injected in the deodorizer, other than
removing impurities. (1 M)

iii) Discuss the effect of supplying superheated steam at

temperature above the normal range to the oil quality. (2
M)

6. Describe hydrogenation process in margarine production. (2 M)

ANSWER SCHEME
N Suggested Answer Marks
O Distributio
ns
1 i) Overripe Fruit bunch with excessive loose 1M
fruits detached
Rotten Bunch with loose fruits completely 1M
detached
1M
ii) P1 Age of fruits/tree 1M
E1 Matured fruits contain higher FFA content
of the oil/ high contamination and deterioration
1M
P2 Harvest handling and transport 1M
E1 Poor handling and transport
bruises/damages the fruits/FFA in the damaged
part of the fruits increases rapidly in an hour

Acceptable answers: genetic, agronomic,

harvesting technique, environmental (with logic
explanation)

2 i) To prevent crystallization/subsequent settling 1M

out of of the solid phase

ii) To prevent oxidation 1M

3 i)

2M

1M

1M

1M
FKK, UiTMBB 2017 Total: 30 Marks
 CPO
PALM OIL MANUFACTURING AND APPLICATION (CHE 323) TEST (40
Physical Refining Chemical Refining
mins)

Degumming Degumming

Neutralization
1M Bleaching
Bleaching

Deodorization Deodorization
1M

RBD Oil NBD Oil

ii) Removal of FFA 1M

Physical Refining (Steam distillation) 1M

Chemical Refining (Neutralization)
(if mentioned only one, no marks given)

4 i) Effect hydrogenation 1M
Making it erratic/non-selective/difficult to 1M
control
1M
ii) Disturb deodorization process 1M
Changing the flavour and colour of final product

5 i) Temperature: 240 - 270C 1M

Pressure: 2-5 mmHg/mbar 1M

ii) To remove odour 1M

iii) Loss of neutral oil/tocopherols/tocotrienols 1M

Possibilities of isomerization/ undesirable 1M
thermochemical reactions
6 Hydrogen gas is added to the oil under pressurized 1M
conditions
Hydrogen particles help to increase melting point 1M

TOTAL 30 MARKS

FKK, UiTMBB 2017 Total: 30 Marks