Palm oil is the world’s most-produced vegetable oil that is serving as an important source of food and energy for many developing and underdeveloped countries. The global demand for palm oil will continue to rise, owing to the growing population and economy. Presently, tremendous efforts have been devoted to improving the sustainability of palm oil production. One strategy is to improve the oil extraction rate (OER) during the milling process. The average OER in Malaysia has remained stagnant between 19 and 21% for the past 40 years. Based on the world production of palm oil in 2018, approximately 3 million tonnes of additional palm oil can be produced globally with a 1% increase in OER. In this paper, the current status of the palm oil milling process and the factors affecting the OER are discussed. Subsequently, the methods to improve the OER are reviewed. Furthermore, the importance of producing good quality oil whilst improving the OER is emphasised. In conclusion, some of the methods reviewed have the potential for industrial application and they warrant further investigation.

Improving Sustainability of Palm Oil Production by Increasing Oil Extraction Rate: a Review

Application of environmental and hazard assessment methodologies towards the sustainable production of crude palm oil in North-Colombia

Palm oil, the commodity produced mainly in Indonesia and Malaysia, is widely used for deep-frying of fast food and food derivatives European and American markets of palm oil are affected by the concern of the toxicity potential from monochloropropanediol esters (MCPDE) and glycidyl ester (GE) that are undesirably produced from monoacylglycerol (MAG), diacylglycerol (DAG) and chlorine in refineries Improvement of oil palm plantation, fruit harvest and oil extraction process in palm oil mills is necessary before the refinery process so that hydrolysis reactions that produce MAG and DAG and chlorine contamination can be minimized in crude palm oil (CPO) This review focuses on the quality control currently employed in the mills especially in managing free fatty acid (FFA) formation as the indicator of the hydrolysis reactions along with other quality control parameters and the reduction of chlorine content

/pdf/food-quality-assurance-of-crude-palm-oil-a-review-on-toxic-2u11r4wpyx.pdf

Food quality assurance of crude palm oil: a review on toxic ester feedstock

Crude palm oil (CPO) is produced in palm oil mills (POMs) using fresh fruit bunches (FFBs), harvested from oil palm plantations. FFB passes through multiple unit operations in the milling process, each consists of different technologies. Palm oil millers have tried to improve the milling technologies collectively and individually to enhance the extraction efficiency, meeting the process and product requirements. However, oil lost in the milling process remains the major issue in POM and leads to heavy loss of profit. In order to address such issue, oil recovery technologies were introduced and implemented in the current POM. Nevertheless, such technologies come with additional capital investment and operating costs that may outweigh the profit generated. Therefore, in this work, a systematic approach is presented to synthesise the palm oil milling processes with oil recovery technologies which is technically and economically feasible.

Flowsheet Synthesis and Optimisation of Palm Oil Milling Processes with Maximum Oil Recovery

Extraction of palm fatty acids from sterilized oil palm mesocarp by microwave technique: Optimization and kinetics

This paper describes a model and simulation of heat transfer and mass transport phenomena during digestion process of oil palm fruits using Comsol Multiphysics software ver. 4.4. Prior to the simulation, some experimental works were conducted to measure water and oil transport and heat transfer. The measured average water diffusivity coefficients of sterilised oil palm fruits were 3.03E-09 m2/s, 2.4545E-08 m2/s, and 9.433E-09 m2/s for intact fruits, a-b axis sliced, and c-axis sliced fruits respectively. The diffusivity coefficients of oil release from mesocarp were 1.04E-08 m2/s, 4.5578E-09 m2/s, and 4.083E-09 m2/s respectively. For simulation purposes, the fruit was modeled as a half ellipsoid shape. Digestion time was 30 minutes and the initial bulk and fruit temperatures were at 95°C and 28°C respectively. It was proven in both experiment and simulation that rupturing fruits had significant impact on higher water absorption to the mesocarp and more oil released from the fruit. Based on both simulation and experiment, the fruit reached uniform temperature of 95°C after five minutes of heating.

Modeling and simulation of heat and mass transfer in oil palm fruit digestion process.

Sterilization and digestion are two important steps in the palm oil milling process prior to oil extraction. After sterilization, palm fruitlets are stripped and then fed into a digester where the fruitlets are heated with atmospheric pressure steam to soften and loosen the mesocarp fiber. The effect of different pressures of sterilization on digestion operation needs to be investigated. To convey better understanding of the process, several tests were performed on the fruitlets sterilized under different sterilization conditions, i.e., 40 and 70 psi. Oil released, sludge formation and water absorption during the digestion process were analyzed. It was found that fruitlets sterilized at 70 psi contained more sugar content in the condensate due to more hydrolyzed sterilized fruit. It was also found that fruit sterilized at higher pressure released more oil into the condensate and absorbed more water.

Effect of high pressurized sterilization on oil palm fruit digestion operation

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Modeling and simulation of heat and mass transfer in oil palm fruit digestion process.

Effect of high pressurized sterilization on oil palm fruit digestion operation