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Effect of fractionation temperatures on the physicochemical properties of palm stearin and palm kernel oil blend / Nur ‘Athiyah Abdul Jamil

The physicochemical properties of palm stearin (PS), palm kernel oil (PKO), 1:1 palm stearin palm kernel oil (PSPKO) blend and their fractions were evaluated in terms of their physical and chemical properties. The 1:1 PSPKO blend was subjected to dry fractionation at three different temperatures and...

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Main Author: Abdul Jamil, Nur ‘Athiyah
Format: Thesis
Language:English
Published: 2008
Online Access:https://ir.uitm.edu.my/id/eprint/103665/1/103665.pdf
https://ir.uitm.edu.my/id/eprint/103665/
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spelling my.uitm.ir.1036652024-09-28T16:03:46Z https://ir.uitm.edu.my/id/eprint/103665/ Effect of fractionation temperatures on the physicochemical properties of palm stearin and palm kernel oil blend / Nur ‘Athiyah Abdul Jamil Abdul Jamil, Nur ‘Athiyah The physicochemical properties of palm stearin (PS), palm kernel oil (PKO), 1:1 palm stearin palm kernel oil (PSPKO) blend and their fractions were evaluated in terms of their physical and chemical properties. The 1:1 PSPKO blend was subjected to dry fractionation at three different temperatures and the effect of these temperatures on the physical and chemical properties of olein and stearin fraction were investigated. Result indicated that blending and fractionation had modified the characteristic of palm stearin and palm kernel oil. The fractionation temperature also affected the physical and chemical properties of olein and stearin fractioned obtained. Increasing the fractionation temperature resulted in the decreased of % yields of stearin but increased in the amount of olein fraction. The slip melting point (SMP) of stearin increased as the fractionation temperature increased while in olein the SMP it were decreased as the fractionation temperature increased. The olein and stearin fractions had low cloud point when the fractionation temperatures decreased. At 27°C, olein fraction had the lowest cloud point. Iodine value of stearin and olein fraction decreased with increased in fractionation temperatures. The solid fat content (SFC) of stearin fractions were completely melted at 60°C while olein fractions obtained completely melted below 40°C which is below body temperature. These olein fractions might be suitable for margarine and confectionary fats. Fractionation had resulted in stearin fractions with higher palmitic acid (C16:0) and lower lauric (C12:0) and oleic acids (C18:1) than the original blend but did not affect the fatty acid content of olein fractions. 2008 Thesis NonPeerReviewed text en https://ir.uitm.edu.my/id/eprint/103665/1/103665.pdf Effect of fractionation temperatures on the physicochemical properties of palm stearin and palm kernel oil blend / Nur ‘Athiyah Abdul Jamil. (2008) Degree thesis, thesis, Universiti Teknologi MARA (UiTM). <http://terminalib.uitm.edu.my/103665.pdf>
institution Universiti Teknologi Mara
building Tun Abdul Razak Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Teknologi Mara
content_source UiTM Institutional Repository
url_provider http://ir.uitm.edu.my/
language English
description The physicochemical properties of palm stearin (PS), palm kernel oil (PKO), 1:1 palm stearin palm kernel oil (PSPKO) blend and their fractions were evaluated in terms of their physical and chemical properties. The 1:1 PSPKO blend was subjected to dry fractionation at three different temperatures and the effect of these temperatures on the physical and chemical properties of olein and stearin fraction were investigated. Result indicated that blending and fractionation had modified the characteristic of palm stearin and palm kernel oil. The fractionation temperature also affected the physical and chemical properties of olein and stearin fractioned obtained. Increasing the fractionation temperature resulted in the decreased of % yields of stearin but increased in the amount of olein fraction. The slip melting point (SMP) of stearin increased as the fractionation temperature increased while in olein the SMP it were decreased as the fractionation temperature increased. The olein and stearin fractions had low cloud point when the fractionation temperatures decreased. At 27°C, olein fraction had the lowest cloud point. Iodine value of stearin and olein fraction decreased with increased in fractionation temperatures. The solid fat content (SFC) of stearin fractions were completely melted at 60°C while olein fractions obtained completely melted below 40°C which is below body temperature. These olein fractions might be suitable for margarine and confectionary fats. Fractionation had resulted in stearin fractions with higher palmitic acid (C16:0) and lower lauric (C12:0) and oleic acids (C18:1) than the original blend but did not affect the fatty acid content of olein fractions.
format Thesis
author Abdul Jamil, Nur ‘Athiyah
spellingShingle Abdul Jamil, Nur ‘Athiyah
Effect of fractionation temperatures on the physicochemical properties of palm stearin and palm kernel oil blend / Nur ‘Athiyah Abdul Jamil
author_facet Abdul Jamil, Nur ‘Athiyah
author_sort Abdul Jamil, Nur ‘Athiyah
title Effect of fractionation temperatures on the physicochemical properties of palm stearin and palm kernel oil blend / Nur ‘Athiyah Abdul Jamil
title_short Effect of fractionation temperatures on the physicochemical properties of palm stearin and palm kernel oil blend / Nur ‘Athiyah Abdul Jamil
title_full Effect of fractionation temperatures on the physicochemical properties of palm stearin and palm kernel oil blend / Nur ‘Athiyah Abdul Jamil
title_fullStr Effect of fractionation temperatures on the physicochemical properties of palm stearin and palm kernel oil blend / Nur ‘Athiyah Abdul Jamil
title_full_unstemmed Effect of fractionation temperatures on the physicochemical properties of palm stearin and palm kernel oil blend / Nur ‘Athiyah Abdul Jamil
title_sort effect of fractionation temperatures on the physicochemical properties of palm stearin and palm kernel oil blend / nur ‘athiyah abdul jamil
publishDate 2008
url https://ir.uitm.edu.my/id/eprint/103665/1/103665.pdf
https://ir.uitm.edu.my/id/eprint/103665/
_version_ 1811598320581214208
score 13.211869

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