The effect of different types of stirrer and fractionation temperatures during fractionation on the yield, characteristics and quality of oleins

M. Hasmadi, I. Nor Aini, S. Mamot, M. S A Yusof

    Research output: Contribution to journalArticle

    10 Citations (Scopus)

    Abstract

    Refined, bleached and deodorized (RBD) palm oil was fractionated by dry fractionation using two different types of stirrer at 3 fractionation temperatures to produce palm olein (POo). Statistical analysis by SAS showed significant differences (T < 0.05) between fractionation temperatures of 15Cand 21C, and no significant differences between two types of stirrer on product yield. Iodine value showed significant differences between fractionation temperatures of 15C and 18C, and 15C and 21C but no significant difference was observed between the two types of stirrers. Analysis showed that palm olein fractionated at lower temperature contained less saturated fatty acids, more unsaturated fatty acids and lower solid fat than oleins fractionated at higher temperatures.

    Original languageEnglish
    Pages (from-to)295-307
    Number of pages13
    JournalJournal of Food Lipids
    Volume9
    Issue number4
    Publication statusPublished - Dec 2002

    Fingerprint

    mixers
    Fractionation
    fractionation
    Temperature
    olein
    temperature
    iodine value
    palm oils
    Unsaturated Fatty Acids
    unsaturated fatty acids
    Iodine
    saturated fatty acids
    Statistical methods
    statistical analysis
    Fatty Acids
    Fats
    lipids

    ASJC Scopus subject areas

    • Food Science

    Cite this

    The effect of different types of stirrer and fractionation temperatures during fractionation on the yield, characteristics and quality of oleins. / Hasmadi, M.; Nor Aini, I.; Mamot, S.; Yusof, M. S A.

    In: Journal of Food Lipids, Vol. 9, No. 4, 12.2002, p. 295-307.

    Research output: Contribution to journalArticle

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