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Effect of chopping oil palm fruit spikelets on the free fatty acid content release rate and its mechanical properties

Crushed oil palm fruit bunches from the continuous sterilization system cause damages and bruising of the fruits, yielding high lipase enzyme reaction if no heating pre-treatment was carried out immediately. Thus, this study was proposed to acquire the free fatty acid content (FFA) release rate and...

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Main Authors: Ali, Fatin Syakirah, Shamsuddin, Rosnah, Yunus, Robiah
Format: Article
Language:English
Published: eSAT Publishing House 2014
Online Access:http://psasir.upm.edu.my/id/eprint/37209/1/Effect%20of%20chopping%20oil%20palm%20fruit%20spikelets%20on%20the%20free%20fatty%20acid%20content%20release%20rate%20and%20its%20mechanical%20properties.pdf
http://psasir.upm.edu.my/id/eprint/37209/
http://www.ijret.org/Archive?VI=20140301
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spelling my.upm.eprints.372092015-08-25T06:46:08Z http://psasir.upm.edu.my/id/eprint/37209/ Effect of chopping oil palm fruit spikelets on the free fatty acid content release rate and its mechanical properties Ali, Fatin Syakirah Shamsuddin, Rosnah Yunus, Robiah Crushed oil palm fruit bunches from the continuous sterilization system cause damages and bruising of the fruits, yielding high lipase enzyme reaction if no heating pre-treatment was carried out immediately. Thus, this study was proposed to acquire the free fatty acid content (FFA) release rate and to determine the mechanical properties of chopped oil palm fruit spikelets. The fruit spikelets were chopped by using two different methods, which were manually chopping using a knife blade and utilizing a fabricated chopper blade. Damages obtained from the manually chopped using the knife blade were classified into two categories, which were minor and major damage. The chopper blade was fixed on the Instron Machine to obtain its mechanical properties, such as rupture force, deformation at rupture, hardness and energy at the break of the fruit spikelets. The chopped fruit spikelets were stored at different storage periods ranging between 0hr to 2hr at room temperature. Extraction of palm oil was extracted using the Soxhlet extractor and the FFA content of the palm oil was determined through titration method. Results showed that the mean rupture force, deformation at rupture, hardness and energy at break required when chopping the fruit spikelets were 2781N, 45.53mm, 61.02 N/mm and 36.71J respectively. The development of FFA content was highly influenced by the damaged area of the fruits and the length of storage periods. This is due to the development of lipase enzyme activity that occurred in the damaged cells, therefore simultaneously increasing the rate of FFA content released. eSAT Publishing House 2014-01 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/37209/1/Effect%20of%20chopping%20oil%20palm%20fruit%20spikelets%20on%20the%20free%20fatty%20acid%20content%20release%20rate%20and%20its%20mechanical%20properties.pdf Ali, Fatin Syakirah and Shamsuddin, Rosnah and Yunus, Robiah (2014) Effect of chopping oil palm fruit spikelets on the free fatty acid content release rate and its mechanical properties. International Journal of Research in Engineering and Technology, 3 (1). pp. 511-516. ISSN 2321-7308; ESSN: 2319-1163 http://www.ijret.org/Archive?VI=20140301
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
language English
description Crushed oil palm fruit bunches from the continuous sterilization system cause damages and bruising of the fruits, yielding high lipase enzyme reaction if no heating pre-treatment was carried out immediately. Thus, this study was proposed to acquire the free fatty acid content (FFA) release rate and to determine the mechanical properties of chopped oil palm fruit spikelets. The fruit spikelets were chopped by using two different methods, which were manually chopping using a knife blade and utilizing a fabricated chopper blade. Damages obtained from the manually chopped using the knife blade were classified into two categories, which were minor and major damage. The chopper blade was fixed on the Instron Machine to obtain its mechanical properties, such as rupture force, deformation at rupture, hardness and energy at the break of the fruit spikelets. The chopped fruit spikelets were stored at different storage periods ranging between 0hr to 2hr at room temperature. Extraction of palm oil was extracted using the Soxhlet extractor and the FFA content of the palm oil was determined through titration method. Results showed that the mean rupture force, deformation at rupture, hardness and energy at break required when chopping the fruit spikelets were 2781N, 45.53mm, 61.02 N/mm and 36.71J respectively. The development of FFA content was highly influenced by the damaged area of the fruits and the length of storage periods. This is due to the development of lipase enzyme activity that occurred in the damaged cells, therefore simultaneously increasing the rate of FFA content released.
format Article
author Ali, Fatin Syakirah
Shamsuddin, Rosnah
Yunus, Robiah
spellingShingle Ali, Fatin Syakirah
Shamsuddin, Rosnah
Yunus, Robiah
Effect of chopping oil palm fruit spikelets on the free fatty acid content release rate and its mechanical properties
author_facet Ali, Fatin Syakirah
Shamsuddin, Rosnah
Yunus, Robiah
author_sort Ali, Fatin Syakirah
title Effect of chopping oil palm fruit spikelets on the free fatty acid content release rate and its mechanical properties
title_short Effect of chopping oil palm fruit spikelets on the free fatty acid content release rate and its mechanical properties
title_full Effect of chopping oil palm fruit spikelets on the free fatty acid content release rate and its mechanical properties
title_fullStr Effect of chopping oil palm fruit spikelets on the free fatty acid content release rate and its mechanical properties
title_full_unstemmed Effect of chopping oil palm fruit spikelets on the free fatty acid content release rate and its mechanical properties
title_sort effect of chopping oil palm fruit spikelets on the free fatty acid content release rate and its mechanical properties
publisher eSAT Publishing House
publishDate 2014
url http://psasir.upm.edu.my/id/eprint/37209/1/Effect%20of%20chopping%20oil%20palm%20fruit%20spikelets%20on%20the%20free%20fatty%20acid%20content%20release%20rate%20and%20its%20mechanical%20properties.pdf
http://psasir.upm.edu.my/id/eprint/37209/
http://www.ijret.org/Archive?VI=20140301
_version_ 1643831932479340544
score 13.211869

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