DISCUSSION

Physical refining is a modern alternative for processing crude palm oil where the
removal of free fatty acid is by distillation at higher temperature and low vacuum. This replaces
chemical reaction mode using an alkali (caustic soda) in chemical refining. Physical refining is
also known as deacidification (deodorization) by steam distillation in which free fatty acids and
other volatile components are distilled off from the oil using effective stripping agent which is
usually steam under suitable processing conditions. In physical refining FFA is removed during
the final stage; deodorization, in form of palm fatty acid distillate including the carotenoids
pigments, volatiles impurities and oxidation products.
In this unit operation, the incoming crude palm oil is first heated up to a temperature of
about 90oC - 110oC before it is treated with phosphoric acid. The dosage of phosphoric acid
normally used is within the range of 0.05 0.1% of oil weight with acid concentration
approximately about 80 -85%. It is meant to decompose the non-hydra table phosphatides as well
as to coagulate the phosphatides making them insoluble and thus easily removed during
bleaching.in order to study the effects of phosphorus acid and bleaching earth dosages on FFA
content and moisture and iron content. FFA is the amount of fatty acid occurring naturally or
produced during storage or processing that exists in edible oils as a distinct chemical unit in an
uncombined state. The quantity of FFA present is a good measure of the quality of the crude oil.
Based on the result obtained on the DBPO, the average FFA content is 7.748% and
average M&I content is 98.53% whereas on the RBDPO the average FFA content is 5.683% and
average M&I content is 14.13. Higher FFA means lower triglyceride since FFA is derived from
triglycerides. In addition, high FFA not only infers lower extractable oil but also corresponds to
the higher content of emulsifiers namely diglycerides and monoglyceride and significant
presence of diglycerides and monoglycerides has shown effects on crystallization of oil during
fractionation process. Generally, the content of FFA is found higher after degumming and
bleaching processes, for all points due to acidic nature of phosphoric acid added and due to
splitting or hydrolysis of triglyceride by heating. The reaction is shown as below:Triglycerides + H2OFFA + Glycerides

The increase in FFA content is apparently being adsorbed by the bleaching earth and with
that amount of bleaching earth, it does not allow further splitting of triglycerides to occur. In
addition, during adsorption process impurities such as FFA are retained on the pore surface of the
bleaching earth, however when molecules are not adsorb triglycerides escapes. Gradually, the
concentration of the of the impurities on available surface of the bleaching earth and the
concentration remaining in the oil is in equilibrium, so further exchange is negligible.
The deodorization experiment are set up according to parameter which are 250C, under
vacuum of 6.7 mbar and contact time of 90 minutes. During this deodorization process, free fatty
acid (FFA) in the form of palm fatty acid distillate (PFAD) is removed as refining waste, at the
upper section of deodorizer. Apart from FFA, carotenoids pigments, primary and secondary
oxidation products are also being removed as it may contribute to off-flavours. The deodorized
oil is then cooled before it is filtered by means of a polishing filter and sent to storage tanks.