Microwave Sterilization of Oil Palm Fruits: Effect of Power, Temperature and D-value on Oil Quality

Abstract

Microwave sterilization of oil palm fruits offer significant advantages in fast process due decimal reduction time (D-values) for this typical process was less than 17 minutes. It also required lower energy to increase temperature of the fruits during sterilization process. Instead of better operation process, palm oil quality is significant to investigate so as to evaluate relationship between process parameters (D-value, temperature and power) and oil quality. Free fatty acid (FFA) of palm oil was observed below standard requirement for commercial palm oil. Other minor component such as vitamin E was found on significant concentration in palm oil, while carotenoids content was lower than carotenoids in commercial palm oil. Reducing D-value at elevated power and temperature has improved reduced sterilization period and protect oil quality from lipases activity. As opposite, those elevated temperature promoted degradation of carotenoids in palm oil. However it did not influence the quality of vitamin E in palm oil.