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The effect of drying temperature towards quantity and quality of palm oil extracted from dried decanter cake

The production of palm oil by the palm oil refinery produces a large quantity of waste. One of the wastes produced is palm oil decanter cake. Decanter cake is generated by the separation process of the suspended solids from crude palm oil in a decanter. Usually, the generated decanter cake still con...

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Main Author: Nur Syamiera Nabila , Masri
Format: Undergraduates Project Papers
Language:English
Published: 2012
Subjects:
TP Chemical technology
Online Access:http://umpir.ump.edu.my/id/eprint/7830/1/NUR_SYAMIERA_NABILA_BT_MASRI.PDF
http://umpir.ump.edu.my/id/eprint/7830/
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spelling my.ump.umpir.78302021-06-09T03:28:38Z http://umpir.ump.edu.my/id/eprint/7830/ The effect of drying temperature towards quantity and quality of palm oil extracted from dried decanter cake Nur Syamiera Nabila , Masri TP Chemical technology The production of palm oil by the palm oil refinery produces a large quantity of waste. One of the wastes produced is palm oil decanter cake. Decanter cake is generated by the separation process of the suspended solids from crude palm oil in a decanter. Usually, the generated decanter cake still contains about 8% of oil in it. So, this research described the extraction of the residual oil from the decanter cake and its quality resulting from the pretreatment applied on the decanter cake before the extraction. There are three stages involved which are the pretreatment of the decanter cake, the extraction of oil from the pretreated decanter cake, and the analysis of the extracted oil. The pretreatment method is the drying of the decanter cake to remove the moisture content of the decanter cake for optimal extraction performance. The decanter cake samples were dried at different temperature in the range of 60°C to 120°C. All dried decanter cake samples were then analyzed using Thermal Gravimetric Analysis to determine the water, volatile compound and the fixed carbon content of each dried decanter cake. Base on the weight loss profile, the samples showed only slight differences in water, volatile compound and fixed carbon content. The extraction of the oil from the decanter cake was done with Soxhiet extraction method using hexane as solvent. The decanter cake dried at 100°C sample gives the highest oil yield. The quality of the extracted oil was analyzed using acid and iodine value analysis. The oil extracted from dried decanter cake of 60°C has the highest acid value. The acid value decreases with increase in drying temperature and reach a constant value for oil from decanter cake dried at 100°C. The iodine value of extracted oil initially decreases with drying temperature and reach a minimum for sample dried at 100°C and increases at higher drying temperature. These result suggested the optimum temperature for drying under the condition of this study is 100°C. The range of the iodine value obtained was 40-50. The iodine value for the crude palm oil and cooking oil are 13.8 and 55.0. 2012 Undergraduates Project Papers NonPeerReviewed application/pdf en http://umpir.ump.edu.my/id/eprint/7830/1/NUR_SYAMIERA_NABILA_BT_MASRI.PDF Nur Syamiera Nabila , Masri (2012) The effect of drying temperature towards quantity and quality of palm oil extracted from dried decanter cake. Faculty of Industrial Sciences & Technology, Universiti Malaysia Pahang.
institution Universiti Malaysia Pahang
building UMP Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Malaysia Pahang
content_source UMP Institutional Repository
url_provider http://umpir.ump.edu.my/
language English
topic TP Chemical technology
spellingShingle TP Chemical technology
Nur Syamiera Nabila , Masri
The effect of drying temperature towards quantity and quality of palm oil extracted from dried decanter cake
description The production of palm oil by the palm oil refinery produces a large quantity of waste. One of the wastes produced is palm oil decanter cake. Decanter cake is generated by the separation process of the suspended solids from crude palm oil in a decanter. Usually, the generated decanter cake still contains about 8% of oil in it. So, this research described the extraction of the residual oil from the decanter cake and its quality resulting from the pretreatment applied on the decanter cake before the extraction. There are three stages involved which are the pretreatment of the decanter cake, the extraction of oil from the pretreated decanter cake, and the analysis of the extracted oil. The pretreatment method is the drying of the decanter cake to remove the moisture content of the decanter cake for optimal extraction performance. The decanter cake samples were dried at different temperature in the range of 60°C to 120°C. All dried decanter cake samples were then analyzed using Thermal Gravimetric Analysis to determine the water, volatile compound and the fixed carbon content of each dried decanter cake. Base on the weight loss profile, the samples showed only slight differences in water, volatile compound and fixed carbon content. The extraction of the oil from the decanter cake was done with Soxhiet extraction method using hexane as solvent. The decanter cake dried at 100°C sample gives the highest oil yield. The quality of the extracted oil was analyzed using acid and iodine value analysis. The oil extracted from dried decanter cake of 60°C has the highest acid value. The acid value decreases with increase in drying temperature and reach a constant value for oil from decanter cake dried at 100°C. The iodine value of extracted oil initially decreases with drying temperature and reach a minimum for sample dried at 100°C and increases at higher drying temperature. These result suggested the optimum temperature for drying under the condition of this study is 100°C. The range of the iodine value obtained was 40-50. The iodine value for the crude palm oil and cooking oil are 13.8 and 55.0.
format Undergraduates Project Papers
author Nur Syamiera Nabila , Masri
author_facet Nur Syamiera Nabila , Masri
author_sort Nur Syamiera Nabila , Masri
title The effect of drying temperature towards quantity and quality of palm oil extracted from dried decanter cake
title_short The effect of drying temperature towards quantity and quality of palm oil extracted from dried decanter cake
title_full The effect of drying temperature towards quantity and quality of palm oil extracted from dried decanter cake
title_fullStr The effect of drying temperature towards quantity and quality of palm oil extracted from dried decanter cake
title_full_unstemmed The effect of drying temperature towards quantity and quality of palm oil extracted from dried decanter cake
title_sort effect of drying temperature towards quantity and quality of palm oil extracted from dried decanter cake
publishDate 2012
url http://umpir.ump.edu.my/id/eprint/7830/1/NUR_SYAMIERA_NABILA_BT_MASRI.PDF
http://umpir.ump.edu.my/id/eprint/7830/
_version_ 1702170088784789504
score 13.211869

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