Pilot Plant Study of Red Palm Oil Deodorization Using Moderate Temperature

Abstract

Abstract Red palm oil is the richest natural source of valuable minor components such as carotene. Although a highly valued product, carotene unfortunately is destroyed in refining process. Deodorization is one of the refining steps which will thermally destroy all carotenes. This paper describes method of preserving the carotenes in neutralized red palm oil (NRPO) by the use of moderate temperatures of deodorization after chemical refining process for pilot plant scale (100 L). Deodorization was conducted at 130, 140, and 150 o C under 20 mmHg. 20 L/hour of nitrogen was used to deodorize neutral oil. After 1 and 2 hours, NDPO (Neutralized Deodorized Palm Oil) was then analyzed for some quality parameters, including moisture content, free fatty acid (FFA), total carotenes, peroxide value (PV), color, and odor. All treatments had good performance to reduce moisture content and PV. Considering oil quality parameters, deodorization at 140 o C for 1 hour was recommended to produce NDPO with high carotene retention. It could preserve carotene almost 70%. All treatments could not reduce FFA and all volatile components of odor although NRPO was deodorized for 2 hours at 150 o C. Off flavor characteristic of ‘palmyodor’ could not be removed at all since moderate temperatures were used.