Abstract
Kenaf seed oil has been suggested to be used as edible oil but there is limited information available about the optimal parameters to produce refined kenaf seed oil. Response surface methodology was used to study the effects of the temperature (180–260 °C) and time (0.5–2.5 h) in the deodorization stage of the refining process for kenaf seed oil. Free fatty acids, p-Anisidine value, total color difference, and tocopherol and tocotrienol contents were measured. Well-fitting models were successfully generated for the responses of free fatty acids (R2 = 0.9619, p 0.05) between experimental and predicted values, indicating the adequacy of the well-fitting models.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
