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RESULT, ANALYSIS AND DISCUSSION

Table 1: Mass of test sample


Expected iodine value
Mass of test sample (g) Volume of solvent (ml)
(g/100g)
5 - 20 1.00 20

Weight of RBD Palm Oil Feed: 8000 g

Weight of RBD Palm Olein: 700 g

Weight of RBD Palm Stearin: 960 g

Production Yield:

𝑤𝑒𝑖𝑔ℎ𝑡 𝑜𝑓 𝑜𝑙𝑒𝑖𝑛 𝑝𝑟𝑜𝑑𝑢𝑐𝑒𝑑


= 𝑥 100
𝑤𝑒𝑖𝑔ℎ𝑡 𝑜𝑓 𝑅𝐵𝐷𝑃𝑂 𝑓𝑒𝑒𝑑

700 𝑔
= 𝑥 100%
8000 𝑔

= 8.75%

Iodine value analysis

Table 2: Result of iodine value for RBD Palm Oil Feed

Volume of
Volume of
Sodium Mass of
Thiosulphate
RBD Palm Thiosulphate Test Iodine Standard
solution used for the
Oil Feed solution used for Sample, M Value deviation
determination, V2
Blank sample, V1 (g)
(ml)
(ml)
Sample 1 30 18.0 1 15.228
Sample 2 30 19.5 1 13.3245
0.9692
Sample 3 30 19.0 1 13.959
Average 14.1705

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Table 3: Result of iodine value for FBD Palm Olein

Volume of
Volume of
Sodium Mass of
RBD Thiosulphate
Thiosulphate Test Iodine Standard
Palm Oil solution used for
solution used for Sample, M Value deviation
Feed the determination,
Blank sample, V1 (g)
V2 (ml)
(ml)
Sample 1 30 18.5 1 14.5935
Sample 2 30 18.5 1 14.5935
0.3663
Sample 3 30 19.0 1 13.959
Average 14.382

Table 4: Result of iodine for RBD Palm Stearin

Volume of
Volume of
Sodium Mass of
Thiosulphate
RBD Palm Thiosulphate Test Iodine Standard
solution used for the
Oil Feed solution used for Sample, M Value deviation
determination, V2
Blank sample, V1 (g)
(ml)
(ml)

Sample 1 30 19.0 1 13.959


Sample 2 30 17.0 1 16.497
1.4653
Sample 3 30 17.0 1 16.497
Average 15.651

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SAMPLE CALCULATION

12.69𝐶 (𝑉1 − 𝑉2 )
Iodine value, 𝐼𝑉 = 𝑀

Where standard volumetric solution, C = 0.1M and mass of test sample, M = 1 gram

1
Standard deviation = √𝑁−1 ∑𝑁
𝑖=1(𝑥𝑖 − 𝑥)
2

Iodine value for RBD Palm Oil Feed

Sample 1

12.69(0.1) (30 − 18)


=
1

= 15.228

Sample 2

12.69(0.1) (30 − 19.5)


=
1

= 13.3245

Sample 3

12.69(0.1) (30 − 19)


=
1

= 13.959

Average

15.228 + 13.3245 + 13.959


=
3

= 14.1705

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Iodine value for RBD Palm Olein Iodine value for RBD Palm Stearin

Sample 1 Sample 1

12.69(0.1) (30 − 18.5) 12.69(0.1) (30 − 19)


= =
1 1

= 14.5935 = 13.959

Sample 2 Sample 2

12.69(0.1) (30 − 18.5) 12.69(0.1) (30 − 17)


= =
1 1

= 14.5935 = 16.497

Sample 3 Sample 3

12.69(0.1) (30 − 19) 12.69(0.1) (30 − 17)


= =
1 1

= 13.959 = 16.497

Average Average

14.5935 + 14.5935 + 13.959


=
3 13.959 + 16.497 + 16.497
=
= 14.382 3

= 15.651

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Standard deviation for RBD Palm Oil Feed

(15.228−14.1705)2 + (13.3245−14.1705)2 + (13.959−14.1705)2


= 0.9394
2

√0.9394 = 0.9692

Standard deviation for RBD Palm Olein

(14.5935−14.382)2 + (14.5935−14.382)2 + (13.959−14.382)2


= 0.1342
2

√0.1342 = 0.3663

Standard deviation for RBD Palm Stearin

(13.959−15.651)2 + (16.497−15.651)2 + (16.497−15.651)2


= 2.1471
2

√2.1471 = 1.4653

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Throughout this experiment, the dry fractionation of RBD palm oil have been
conducted by several procedure. The process of fractionation of RBD palm oil was carried out
at two stages; crystallization stage followed by separation stages[1]. Since the objectives was
want to separate the of RBD palm oleic and RBD palm stearic presence in the RBD palm oil
successfully, before the separation process as well as crystallization process must be done in
good condition and procedure. The principle of crystallization in dry fractionation process is to
solidify the certain glycerides based on their melting point itself because, palm oil contains a
mixtures of high and low melting triglycerides. At ambient temperatures, higher melting
triglycerides will crystallize into a solid fraction called stearin by filtration or centrifugation,
while the olein as the lower melting triglycerides will remain in liquid form. This process must
be done right after the RBD palm oil was heated up to 70°C which is the mixture of glycerides
within oil was homogenized. This is due to destroy any crystals present and to induce
crystallization process more efficient. In this experiment the stearin oil and olein oil are solid
fraction and liquid fraction respectively.

Figure 1: Temperature versus time graph

There are several factor that will be effected this process such as temperature, agitation
and time effect. Those things must be emphasize during this process. RBD palm oil which
contains mixture of glycerides, there are too sensitive with the changes in temperature. This is
because each fatty acid has their specific melting point. The melting point of oleic is 13.4°C
and stearic acid 69.6°C. Before start the heating process the temperature of the desired oils
melting point must know first. This experiment was applied at 70°C which enough for the RBD
palm oil became homogenized. Same goes during cooling the oil as starting to filtration process

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the temperature was checked frequently in order to create diagram as Figure 1. The agitation
was important during the process that functioning as to spread out the heat all over the oil within
the tank. Its important in order to get a good value olein and stearin product from the filtration
process. Besides, time effect during cooling rate show the significant towards the olein and
stearin fraction produced. According to (Razam A.Latip .,et al) crystallization temperature, and
agitation speed does not affect the iodine value, IV of the stearin fraction. The stearin fraction
was only affected by cooling rate which changes its slip melting point. Otherwise, olein fraction
was effected by crystallization temperature and cooling rate but not agitation speed which
influenced the iodine value (IV) and crystallization behaviour.

Experimentally, the IV of olein, 14.382 are less than stearin, 15.651 and IV of palm oil
was the lowest that was 14.1705 compared the another two oils. This was prove in theoretically,
where the IV of olein oil are slightly high which is 57 from the palm oil which is 52. Thus, the
experiment IV was corresponding to the theoretically IV of the oils. Between stearin and olein,
the result showed that IV of stearin was higher than olein that are against from theoretical
statement. Hence, it is very important to keep the temperature, agitation and cooling rate at right
condition in order to maintain the crystallization behavior.

Referring from Appendix 1, the range of IV for olein , stearin and palm oil obtained
were deviated from the theoretical value, which range between 5-20. As mention above there
are errors presence during running the experiment. Production yiled obtained from this
experiment was 8.75% that are lower compared to theoretical value which is supposedly
between 70-80%. This value was deviated from the expected yield may due to the running the
process of crystallization which influenced by agitation and temperature and fractionation
which effected by the cooling rate.

There were several errors while conducting the experiment. During the process, the
obtained products optimization of olein fraction and stearin fraction was not in the expected
form. The stearin product was almost in liquid formed. Stearin product obtained should in the
form of solid or crystal. While the oleic is in liquid form. This was the most problem faced by
the experimenters after done the crystallization and filtration process. The filtration part must
be services and applied a little bit high pressure on the filter press to make the filtration process
more effective. The temperature controller should be service regularly as a maintenance part to
make sure the measurement of temperature set was in correct value because it will effected the
crystallization behavior. Hence, this situation became the main reason of the deviation of IV
determination of each oil.
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References

[1] Principle of crystallization in fractionation process, 1930, AOCS Lipid Library, [Online].
[Accessed on 17th September 2017]. Available from World Wide Web at:
lipidlibrary.aocs.org/OilsFats/content.cfm?ItemNumber=40328

[2] Palm-based diacylglycerol fat dry fractionation: effect of crystallisation temperature,


cooling rate and agitation speed on physical and chemical properties of fractions, 2013, Razam
Ab Latip et al, [Online]. [Accessed on 17th September 2017]. Available from World Wide Web
at: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC365470/

[3] Official Palm Oil Information Resources, 2011, PalmOilWorld.org, [Online]. [Accessed on
17th September 2017]. Available from World Wide Web at:
www.palmoilworld.org/about_palmoil.html

[4] Ralph E. Timms, Fractional Crystallization-the fat modification process for the 21st century,
European Journal of Lipid Science and Technology, (2005), Vol 107, pages 48-57

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