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GOOD QUALITY CRUDE PALM OIL

GOOD QUALITY CRUDE PALM OIL

Moisture  
Moisture  
content  
content  

Quality  
Quality  
DOBI     Test   of   FFA  
DOBI     Test  of   FFA  
Palm  oil    
Palm  oil    

Iodine  
Iodine  
value  
value  

FKKKSA N.Ali

GOOD QUALITY CRUDE PALM OIL

prerequisite for the production of good-quality refined palm oil products

Low free fatty acid (FFA) content

Low in oxidation characteristics

Good bleachability

Low in trace metals and insoluble impurities

Moisture content of about 0.15 - 0.20%

High in deterioration of bleachability index (DOBI)

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GOOD QUALITY CRUDE PALM OIL

FKKKSA N.Ali

CRUDE PALM OIL QUALITY

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HYDROLYSIS

promoted by the presence of free moisture, heat & lipolytic enzymes

as fruits ripen, corresponding increase in FFA

occurs during bruising of fruits in harvesting & transportation

delay between harvesting and processing

extended storage under unfavorable conditions

FKKKSA N.Ali

HYDROLYSIS

High FFA result in:

reduces yield of RBD PO through higher loss of PFAD by-product

reduces the capacity of refining

results in poor bleachability of crude oil and poor stability in the final product

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OXIDATION

due to prolonged exposure to air

palm oil more stable to oxidative deterioration (low polyunsaturated fatty acid)

in presence of trace metals (iron & copper), excessive oxidation occurs (proceed to
generate more radicals) resulting in rancidity

Loss of shelf-life, functionality & nutritional value

Primary oxidation products - hydroperoxides

Secondary oxidation products – aldehydes and ketones

FKKKSA N.Ali

EFFECTS OF OXIDATION

•  Flavor quality loss

Rancid flavor
Change of color and texture

Consumer acceptance

Economic loss

•  Nutritional quality loss

Essential fatty acids

Vitamins

•  Health Risks

Growth retardation

Heart diseases
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OXIDATION

Highly oxidized crude palm oil:

Poor bleachability

Required more bleaching earth

More severe refining conditions

Poor stability of final product

FKKKSA N.Ali

DOBI

Deterioration of bleachability index

Obtained by simple spectrophotometric measurement

Predict ease of bleaching of crude palm oil during refining

DOBI = absorbance at 445 nm/ absorbance at 269 nm

Absorbance 446 nm – related to carotene content

Absorbance 269 nm – related to secondary oxidation of crude palm oil

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DOBI

Quality parameter to differentiate the refinability of good- and poor-quality crude palm
oil

DOBI  Grade  

<  1.68     Sludge  palm  oil  or  its  equivalent  

1.78  -­‐  2.30   Poor  

2.36  -­‐  2.92   Fair  

2.99  -­‐  3.24  G   Good  

>  3.24   Excellent  

FKKKSA N.Ali

DOBI

Cause of low DOBI:

•  High percentage of black (unripe) fruit bunches

•  Delay in processing, especially during rainy season

•  Contamination of CPO with steriliser condensate

•  Contamination of CPO with badly oxidised sludge oil

•  Over heating (> 55oC) of CPO in the storage tank

 

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GOOD QUALITY CRUDE PALM OIL

good quality is made in the field, not in the mill – mill cannot make oil but can lose oil while
the field can both make & lose oil

Good harvesting practices

Degree of ripeness

Severity of bruising

Delays between harvesting and sterilization

Contamination of FFB by sand, dirt or stones

FKKKSA N.Ali

GOOD QUALITY CRUDE PALM OIL

Degree of ripeness
Degree of ripeness Oil yield % FFA (%)

Unripe bunch 14 – 18 1.6 – 2.8

Slightly ripe bunch 19 – 25 1.7 – 3.3

Ripe bunch 24 -30 1.8 – 4.9

Overripe bunch 28 – 31 3.8 – 6.1

*laboratory analysis

Delays between harvesting and sterilization

•  fresh fruits contains about 1 % free fatty acids (FFA)

•  increases rapidly by ageing of the fruits with the value of oil decreasing

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GOOD QUALITY CRUDE PALM OIL

Precautionary measures taken by mills:

1. FFB handling
minimize bruising & sterilize as soon as
possible ( ≤24 hr)

2. Sterilization
optimize conditions(low pressure steam ),
avoid overheating, do not mix sterilizer
condensate and badly oxidized sludge oil with
crude palm oil

3. Clarification

eliminate water and impurities

4. Drying
reduce moisture to 0.17 - 0.2% before storage
FKKKSA N.Ali