CPB30303 Oil and Fat Process Technology UniKL MICET Experiment 1: Physical Refining of Crude Palm Oil Full Lab Report

TABLE OF CONTENTS
No. Contents Page Number

1 Summary/Abstract 2
2 Introduction and theory 3
3 Results 5
4 Discussions 16
5 Conclusion 19
6 Recommendations 20
7 References 21
8 Appendices 22
1.0 SUMMARY/ ABSTRACT
Palm oil (Elaeis guineensis) industry is one of the major contributors to the Malaysia
economic growths. The palm oil supply from Malaysia has increased apparently over the last two
CPB30303- Oil and Fat Process Technology
Experiment 1: Physical Refining of Crude Palm Oil
decades due to vast increase in production. Crude palm oil (CPO) obtained from the mesocarp of
palm oil fruit undergoes several stages of refining processes in order to produce refined, bleached
palm oil (RBDPO). Currently, in Malaysia, the type of refining used is physical refining. This
method involved the processing stages of degumming, bleaching and deodorization. To obtain
the free fatty acid content of RBDPO, three samples of processed oil were taken right after the
processing was done, the free fatty acid content of RBDPO was calculated by using the formula
given. The free fatty acid and moisture content obtained from the experiment were compared
with the standard value of refinery quality. Based on the results, for the free fatty acid the value
obtained was 0.4032% while the value of refinery quality is 0.10%. The FFA value is depending
on the temperature and the moisture content of RBDPO. The moisture content in CPO of three
samples have average value of 0.4685 which is identified lower then RBDPO with value 0.6638.
This shows that the process of hydrolysis and oxidation has occurred. Therefore, it can be
concluded that degumming and bleaching contents affects the increasing of moisture content in
RBDPO from the phosphoric acid used. Fortunately, experiment is a success due to the results
obtained only have slight distinction compared to the theory. Overall, it can be deduce that the
FFA content reduce drastically after refining process compared to the unrefined samples.
Although it was a success, the distinction of values is due to a few possible errors done during
the experiment such as the quality of crude palm oil itself that contain free fatty acid and the
temperature and pressure which are the operating parameters that not perfectly controlled.
Besides, the rotation speed of stirrer during degumming and bleaching process that made the heat
are not distribute equally.
2.0 INTRODUCTION AND THEORY
Palm oil is edible oil which is extracted from the pulp of oil palms fruit. Crude palm oil is
naturally similar to pulp color (red) because of high inactive vitamin A content. Commonly it is
2
combined with coconut oil to make highly saturated vegetable fat, which is also used for cooking
purposes. Main usage of CPO is for cooking purposes and is largely used in South-East Asia,
West Africa and some parts of Brazil. It's not healthy as its counterparts due to high content of
saturated fats. It is also used for making bio diesel and one of its by product is Glycerin.
Physical refining of palm oil refers to a high temperature and under vacuum conditions of
the oil subjected to a steam distillation treatment of the free fatty acids. Currently in Malaysia, all
palm oil refining plants are using physical refining method as it is proven to be more cost
effective compared to chemical refining method. The physical refining process consists of three
main parts which are degumming, bleaching and deodorizing. During degumming, the crude
palm oil is mixed with food grade acid to remove the free fatty acids. Next, degummed oil is
mixed with the soil that is a vacuum level, where it is dried and de-aerated. The bleaching earth
absorbs the main particles of color bodies as well as metal contamination and oxidizing materials
in the oil. The last step is where the bleached oil is first de-aerated and heated where any
remaining air and volatile materials are removed. The oil then enters the deodorizer section
where the main body of free fatty acids and other volatile odor and taste substances are removed
from the oil. The oil leaving the deodorizer is cooled to storage temperature and then passed
through one of two alternately working polishing filters. The product obtained is refined
bleached and deodorized palm oil (RBDPO). To a free flow fractionation process, the separation
of the liquid phase from the solid phase is possible.
In general, physical refining of palm oil consists of 2 stages namely pretreatment stage
and deodorization stage. Pre-treatment stage involves degumming and bleaching of palm oil
where the aim of the processes is to remove the undesired impurities that affect the stability of
final oil products. The aims of degumming and bleaching processes are achieved by means of
chemicals used to react and adsorb the unwanted impurities. The chemical used for these
processes is bleaching earth.
The final stage of palm oil undergoes deacidification (deodorisation) 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
3
refining FFA is removed during the final stage, in form of palm fatty acid distillate (PFAD)
including the carotenoids pigments, volatiles impurities and oxidation products.
Physical refining method gives various advantages to industry such as to increase

production capacity and refining rates, lower production costs, shorten the processing time and
the recovery of high purity can be directly distilled fatty acids. Meanwhile, the physical refining
method can also reduce waste water, waste gas problems. Because reprocessing waste water and
waste gas produced soap without chemical cleavage after refining.
3.0 RESULTS AND ANALYSIS (with calculation)
TABLE OF DATA
4
1. Free Fatty Acids analysis
Table 1: Result for FFA analysis (CPO)
Volume of standard
Crude palm oil Mass of test sample,
NaOH or KOH used, FFA value (%)
(CPO) m (g)
V (mL)
Sample 1 9.8 5.03 4.988
Sample 2 10.8 5.51 5.018
Sample 3 11.9 6.04 5.044
Average 5.017
Mean, x 5.017
Standard deviation, 0.0229
Table 2: Result for FFA analysis (RBDPO)
Refined Bleached Volume of standard

Mass of test sample,
Deodorized Palm Oil NaOH or KOH used, FFA value (%)
m (g)
(RBDPO) V (mL)
Sample 1 0.8 5.03 0.4072
Sample 2 0.9 5.50 0.4189
Sample 3 0.9 6.01 0.3834
Average 0.4032
Mean, x 0.4032
2. Moisture Content analysis
Table 3: Result for moisture content analysis (CPO)
Mass of dish + Mass of dish + Moisture

Crude palm Mass of dish,
sample before sample after content (%)
oil (CPO) m (g)
drying, mb (g) drying, md (g))
Sample 1 35.19 45.19 45.15 0.4000
Sample 2 36.63 46.66 46.61 0.4985
5
Sample 3 35.40 45.42 45.37 0.4990

Average 0.4658
Mean, x 0.4658
Table 4: Result for moisture content analysis (RBDPO)
Refined Moisture
Bleached Mass of dish + Mass of dish + content (%)
Mass of dish,
Deodorized sample before sample after
m (g)
Palm Oil drying, mb (g) drying, md (g))
(RBDPO)
Sample 1 35.40 45.47 45.40 0.6951
Sample 2 34.29 44.30 44.23 0.6993
Sample 3 34.87 44.92 44.86 0.5970
Average 0.6638
Mean, x 0.6638
According to the theory, acidity or free fatty acid (FFA) in the palm oil is calculated as
palmitic acid from the equation:
25.6 x M x V
% Free Fatty Acid value m
Where,
M is the molarity of standard NaOH or KOH solution (M)

V is the volume of the standard NaOH or KOH solution used (mL)
m is the mass of the test sample (g)
6
1. Free Fatty Acids analysis (CPO)

i. Sample 1
M= 0.1 M, V= 9.8 mL, m= 5.03 g
25.6 x M x V
25.6 x 0.1 M x 9.8 mL

5.03 g
= 4.988 %
ii. Sample 2
M= 0.1 M, V= 10.8 mL, m= 5.51 g
25.6 x M x V
25.6 x 0.1 M x 10.8 mL

5.51 g
= 5.018 %
iii. Sample 3
M= 0.1 M, V= 11.9 mL, m= 6.04 g
25.6 x M x V
25.6 x 0.1 M x 11.9 mL

6.04 g
= 5.044 %
iv. Average % Free Fatty Acid value for Sample 1, Sample 2 and Sample 3 is
Sample1= 4.988 %, sample2= 5.018 %, sample3= 5.044 %
%FFA valueSample1+%FFA valueSample2+%FFA valueSample3

average FFA value=
3
4.988 +5.018 +5.044

3
7
= 5.017 %
v. Mean, x % Free Fatty Acid value for Sample 1, Sample 2 and Sample 3 is
%FFA valueSample 1+ %FFA valueSample 2+ %FFA valueSample 3

Mean , x FFA value=
3
4.988 +5.018 +5.044

3
= 5.017 %
vi. Standard deviation, % Free Fatty Acid value for Sample 1, Sample 2 and
Sample 3 is
Mean, x= 5.017 %

2 2
( Sample 1x ) + ( sample 2x ) +( sample 3x )
Standard deviation , =
N

2 2
( 4.9885.017 ) + ( 5.0185.017 ) +(5.0445.017)

3
=0.0229 %
2. Free Fatty Acids analysis (RBDPO)

i. Sample 1
M= 0.1 M, V= 0.8 mL, m= 5.03 g
25.6 x M x V
25.6 x 0.1 M x 0.8 mL

5.03 g
= 0.4072 %
ii. Sample 2
M= 0.1 M, V= 0.9 mL, m= 5.50 g
25.6 x M x V
8
25.6 x 0.1 M x 0.9 mL

5.50 g
= 0.4189 %
iii. Sample 3
M= 0.1 M, V= 0.9 mL, m= 6.01 g
25.6 x M x V
25.6 x 0.1 M x 0.9 mL

6.01 g
= 0.3834 %
iv. Average % Free Fatty Acid value for Sample 1, Sample 2 and Sample 3 is

average FFA value=
3
0.4072 +0.4189 +0.3834

3
= 0.4032 %
v. Mean, x % Free Fatty Acid value for Sample 1, Sample 2 and Sample 3 is

Mean , x FFA value=
3
9
0.4072 +0.4189 +0.3834

3
= 0.4032 %
vi. Standard deviation, % Free Fatty Acid value for Sample 1, Sample 2 and
Sample 3 is
Mean, x= 0.4032 %

2 2
N

2 2
( 0.40720.4032 ) + ( 0.41890.4032 ) +(0.38340.4032)

3
=0.0148 %
According to the theory, the moisture content can be calculated by the equation below:
mbmd
% moisture and volatile matter mbm x 100
Where,
m is the mass of the dish (g)

mb is the mass of the dish and test sample (g)
md is the mass of the dish and test sample after drying (g)
3. Moisture Content analysis (CPO)

i. Sample 1
Mb= 45.19 g, md= 45.15 g, m= 35.19 g
mbmd
45.19 g45.15 g
x 100
= 45.19 g35.19 g
= 0.4000 %
10
ii. Sample 2
Mb= 46.66 g, md= 46.61 g, m= 36.63 g
mbmd
46.66 g46.61 g
x 100
= 46.66 g36.63 g
= 0.4985 %
iii. Sample 3
Mb= 45.42 g, md= 45.37 g, m= 35.40 g
mbmd
45.42 g45.37 g
x 100
= 45.42 g35.40 g
= 0.4990 %
iv. Average % moisture and volatile matter value for Sample 1, Sample 2 and
Sample 3 is
%moisture content Sample 1+%moisture content Sample 2+%moisture content Samp

average moisture content=
3
0.4000 +0.4985 + 0.4990

3
= 0.4658 %
11
v. Mean, x % moisture and volatile matter value for Sample 1, Sample 2 and
Sample 3 is
%moisture content Sample 1+%moisture content Sample 2+ %moisturecontent Samp

Mean , x moisture content =
3
0.4000 +0.4985 + 0.4990

3
= 0.4658 %
vi. Standard deviation, % moisture and volatile matter value for Sample 1, Sample
2 and Sample 3 is
Mean, x= 0.4658 %

2 2
N

2 2
( 0.40000.4658 ) + ( 0.49850.4658 ) +(0.49900.4658)

3
=0.0466 %
4. Moisture Content analysis (RBDPO)

i. Sample 1
Mb= 45.47 g, md= 45.40 g, m= 35.40 g
mbmd
45.47 g45.40 g
x 100
= 45.47 g35.40 g
= 0.6951 %
ii. Sample 2
Mb= 44.30 g, md= 44.23 g, m= 34.29 g
mbmd
1% moisture and volatile matter mbm x 100
12
44.30 g44.23 g
x 100
= 44.30 g34.29 g
= 0.6993 %
iii. Sample 3
Mb= 44.92 g, md= 44.86 g, m= 34.87 g
mbmd
44.92 g44.86 g
x 100
= 44.92 g34.87 g
= 0.5970 %
iv. Average % moisture and volatile matter value for Sample 1, Sample 2 and Sample
3 is

3
0.6951 +0.6993 +0.5970

3
= 0.6638 %
v. Mean, x % moisture and volatile matter value for Sample 1, Sample 2 and Sample
3 is

3
0.6951 +0.6993 +0.5970

3
= 0.6638 %
vi. Standard deviation, % moisture and volatile matter value for Sample 1, Sample
2 and Sample 3 is
13
Mean, x= 0.6638 %

2 2
N

2 2
( 0.69510.6638 ) + ( 0.69930.6638 ) +(0.59700.6638)

3
=0.0473 %
4.0 DISCUSSIONS
This experiment was assigned in order for students to understand the main concept for
physical refining of crude palm oil. Basically, the physical refining process consist of three part
which firstly, degumming, bleaching and lastly is deodorizing. In the degumming process, in this
process, the objective is in order to remove all the unwanted gums by treating the crude oil with
the phosphoric or citric acid. The main component inside the gums is the phosphatides which
will affect the flavour, colour and also shorten the shelf life of oil. The process basically run
between the temperature of 90-100 C before it is treated with the phosphoric acid. The amount
of phosphoric acid used are measured based on the oil weight which basically within range 0.05
0.1 % with acid concentration between 80 - 85%.
In the bleaching process, the degummed oil are reacted with the bleaching earth and heated
up to temperature about 90 - 120C. The bleaching agent also activated by treating it with the
sulfuric or hydrochloric acid which will cause decomposition of hydroperoxides and also
catalyses the formation of trans acid and diacylglycerols. In this process the bleaching agent used
are about 0.2 - 2% of the weight of the oil. The presence of the activated carbon will help in
removing the pigments and polycyclic aromatic hydrocarbons.
Lastly, in the deodorizing process, it is where deacidification and deodorisation treatment

occur. It used temperature around 240 -260C, under vacuum (2 - 4mmHg) and direct steam
injection about 2.5 - 4.0% by weight of oil. During this process, FFA were removed as refining
14
waste, at the upper section of deodorizer. Besides that, carotenoids pigments, primary and
secondary oxidation products are also being removed. Then the oil were cooled before it is
filtered by means of a polishing filter and sent to storage tanks.
To obtain the free fatty acid content of RBDPO, three samples of processed oil were taken
right after the processing was done. The samples were weighed around 5g to 6g and added into
conical flask. After that 50ml of isopropanol were added into each sample which were then
added by 0.5 ml of phenolphthalein ad three drops of 0.1M of potassium hydroxide. The samples
were placed on the hot plate to regulate the temperature around 40 oC. Then, the samples were
shake until a permanent pink colour appeared. Finally, the free fatty acid content of RBDPO was
calculated by using the formula given.
Next, to obtain the moisture content of RBDPO, the petri dish was dried in the oven at
103oC for about 15 minutes and was cooled after that in the desiccators. The dish was weighed
before putting the sample and was weighed again with 10g of sample. After that, the sample was
returned to the desiccators until the oil has thoroughly cooled. Then, the sample was placed in
the oven at 103oC for 2.5 hours. The sample was then allowed to cool at room temperature
around 45 minutes before being weighed. The process was repeated seven times until the value
was constant for the last three readings. After the process was done, the moisture content was
calculated by using the formula given.
The free fatty acid and moisture content obtained from the experiment were compared with
the standard value of refinery quality. Based on the results, for the free fatty acid the value
obtained was 0.4032% while the value of refinery quality is 0.10%. The FFA value is depending
on the temperature and the moisture content of RBDPO. The value obtained was almost near to
the standard value. However, there were some errors occurred during the analysis of free fatty
acids that resulting in differences of experimental value and standard value. One of the error was
parallax error while titration. This error could directly affect the volume of potassium hydroxide
which also will affect the free fatty acids content. The titration was not constant as there was
different person handling the analysis. Thus, the titration method must be correct and accurate in
order to achieve a better result.
15
Next, for the moisture content, the value obtained was 0.6638% and the standard value is
0.1%. The value is slightly different due to the error occurred that preventing the result to be
accurate. The sample taken out from the oven was spilled and causing the quantity to be less.
Besides, the sample was late returned from the oven to the desiccators which the time had
surpassed for drying process. This errors could possibly affect the moisture content in RBDPO.
Hence, the sample must be carried carefully to avoid spilling which can reduce the quantity.
Moreover, the time must be precisely set to avoid any over time taken. Therefore, by considering
this recommendation, the results obtained might be accurate or at least nearer to the standard
value as the FFA content is directly related to one another.
From the result obtained, it shows that the free fatty acid (FFA) contain in the crude palm oil
(CPO) is higher compared to the refined, bleached, and deodorized palm oil (RBDPO) which the
average value 5.017 that obtained from three sample of CPO compared to 0.4032 from the
RBDPO samples. Basically, the FFA is the amount of fatty acid that occur naturally inside the oil
or it also can be produced during the storage or processing that exist in edible oils as a distinct
unit in an uncombined state. FFA also were observed as the benchmark for the quality of the oil
that being processed. It can be said that, the FFA levels are actually can be affected by the
bleaching earth conditions and acidity of the adsorbent as well as natural properties of the acid
that being used.
Triglyceri des H 2 O FFA Glycerides
From the equation, it was known that the FFA was produced during the fat splitting process,
as the phosphoric acid were added, the were increment in the FFA content as there are no
existence of the bleaching agent yet. The existence will help the adsorption to occur during the
process. By using the bleaching earth, it will help in avoiding further splitting of triglycerides to
16
occur. Furthermore, during the adsorption, impurities such as FFA are trapped on the pore surface
of the bleaching earth. Other molecules that were not adsorb will caused the triglycerides to
escape. This will cause the concentration of the impurities on available surface of the bleaching
earth and the concentration of impurities in the oil are equilibrium which negligible for further
exchange.
From the results, it was identified that the moisture content in the CPO are lower that the
RBDPO which is 0.4685 obtained from average of three samples compared to moisture content
in the RBDPO which is 0.6638. From the result, it can be linked to the refining process itself
which hydrolysis and oxidation process occur. As we know the hydrolysis involved in the fat
splitting in order to break the molecules of the fat results in formation partial glycerides. But
oxidation gives the opposite effect where it decrease the catalytic activity which promoting the
recombination of free radicals and by hydration of hydroperoxides, thus slowing down their
breakdown.
The moisture content in the RBDPO is higher as it is affected by the degumming and
bleaching processes when phosphoric acid were added into the system. The increasing in the
moisture content is due to the in the phosphoric itself has present the moisture and there is no
adsorption process of moisture occurred due to the absence of bleaching earth.
5.0 CONCLUSION
In conclusion, the purpose of this experiment is to study the concept physical refining of
crude palm oil. Based on the results obtained, the FFA value obtained is 0.4032% which is near
to the standard refinery value, 0.10%. Next, the moisture content value obtained is a little distinct
from the standard value where the obtained value is 0.6638% compared to 0.1%. The distinct
values were identified due to some errors that happened while analysing the samples. From the
findings calculated, it is identified that the average FFA value in crude palm oil (CPO) is higher
than the refined bleached deodorized palm oil (RBDPO) with average value of 5.017 from three
samples of CPO compared to RBDPO which is 0.4032. However, the moisture content in CPO
of three samples have average value of 0.4685 which is identified lower then RBDPO with value
17
0.6638. This shows that the process of hydrolysis and oxidation has occurred. Therefore it can be
concluded that degumming and bleaching contents affects the increasing of moisture content in
RBDPO from the phosphoric acid used. Fortunately, experiment is a success due to the results
obtained only have slight distinction compared to the theory. Overall, it can be deduce that the
FFA content reduce drastically after refining process compared to the unrefined samples.
Although it was a success, the distinction of values is due to a few possible errors done during
the experiment such as the quality of crude palm oil itself that contain free fatty acid and the
temperature and pressure which are the operating parameters that not perfectly controlled.
Besides, the rotation speed of stirrer during degumming and bleaching process that made the heat
are not distribute equally.
6.0 RECOMMENDATIONS
There are a few suggestions to make sure the result and desired product is well-obtained.
Firstly, the crude palm oil used must be in good quality which is the most important thing in it is
free fatty acid content. Free fatty acid content used in this experiment should be in range less
than 2.5% which is the requirements of the experiment. Besides, the temperature and pressure of
operating parameters that need to be control and manipulated based on each process and step on
lab manual and advice from technician or lecturer. Higher temperature must prevented because it
could lead insufficient thermal stability of oils and increase consumption of energy. Higher
pressure must also be avoided because it will cause the losses of oil and give low quality of oil.
Next, stirrer must be set in low rpm of rotation speed to make sure equal heat are distributed
equally especially degumming process. Other than that, for bleaching process, thee filter frame
must be tightened when the filtration pump is run because it will affect the vacuum conditions.
Furthermore, in analysis step, make sure the materials which is RBDPO are not mix with other
materials because it will affect the result value later such as the moisture content and free fatty
acid value. Lastly, make sure unsafety actions are prevented and in control mood.
18
7.0 REFERENCES
1. Oilseeds crushing - FEDIOL. (n.d.). Retrieved December 11, 2016, from

http://www.bing.com/cr?
IG=1245E64B3D3649009A5D61B4F40725E7&CID=3814C4D9394169EB3527CD2A
387068CD&rd=1&h=kgLPUDT9bVi6wZ-YkOht3een-
eaHuXGRssLmJl7hzG8&v=1&r=http%3a%2f%2fwww.fediol.be%2fweb%2foilseeds
%2520crushing%2f1011306087%2flist1187970116%2ff1.html&p=DevEx,5042.1
2. Modifications. (n.d.). Retrieved December 11, 2016, from
http://www.fediol.be/web/modifications/1011306087/list1187970118/f1.html
3. Chemical refining - FEDIOL. (n.d.). Retrieved December 11, 2016, from
http://www.bing.com/cr?
IG=C071C5B4DC334BCBAA77A4B6C19DA52D&CID=1EE137E856886E5E36363E
1B57B96FA8&rd=1&h=2S5AXTLp1StsSWRW7MGTUmW6odr-
N5cawqT6g9mhLVs&v=1&r=http%3a%2f%2fwww.fediol.eu%2fweb%2fchemical
%2520refining%2f1011306087%2flist1187970119%2ff1.html&p=DevEx,5053.1
4. Crude Palm Oil Refining Methods Introduction And Advantages. (n.d.). Retrieved
December 11, 2016, from http://www.palmoilmills.org/industry-news/crude-palm-oil-
refining-methods-introduction-and-advantages.html
5. Abdul Azis A (2000). The Effect of CPO Quality Parameters (FFA, M&I, IV, PV, AV ,
DOBI and Colour) on the Refinery Production Efficiency. Proceedings of the 2000
19
National Seminar on Palm Oil Milling, Refining Technology, Quality and Environment.
July 3-4. Genting Hotel, Genting Highlands,Malaysia. 79-88
8.0 APPENDICES
Figure 1: Collection of bleach oil from filtration unit before transferring into deodorozation
unit
20
According to the theory, acidity or free fatty acid (FFA) in the palm oil is calculated as
palmitic acid from the equation:
25.6 x M x V
Where,
M is the molarity of standard NaOH or KOH solution (M)

V is the volume of the standard NaOH or KOH solution used (mL)
m is the mass of the test sample (g)
5. Free Fatty Acids analysis (CPO)

vii. Sample 1
M= 0.1 M, V= 9.8 mL, m= 5.03 g
25.6 x M x V
25.6 x 0.1 M x 9.8 mL

5.03 g
= 4.988 %
viii. Sample 2
M= 0.1 M, V= 10.8 mL, m= 5.51 g
25.6 x M x V
25.6 x 0.1 M x 10.8 mL

5.51 g
= 5.018 %
ix. Sample 3
M= 0.1 M, V= 11.9 mL, m= 6.04 g
21
25.6 x M x V
25.6 x 0.1 M x 11.9 mL

6.04 g
= 5.044 %
x. Average % Free Fatty Acid value for Sample 1, Sample 2 and Sample 3 is

average FFA value=
3
4.988 +5.018 +5.044

3
= 5.017 %
xi. Mean, x % Free Fatty Acid value for Sample 1, Sample 2 and Sample 3 is

Mean , x FFA value=
3
4.988 +5.018 +5.044

3
= 5.017 %
xii. Standard deviation, % Free Fatty Acid value for Sample 1, Sample 2 and
Sample 3 is
Mean, x= 5.017 %

2 2
N
22

2 2
( 4.9885.017 ) + ( 5.0185.017 ) +(5.0445.017)

3
=0.0229 %
6. Free Fatty Acids analysis (RBDPO)

vii. Sample 1
M= 0.1 M, V= 0.8 mL, m= 5.03 g
25.6 x M x V
25.6 x 0.1 M x 0.8 mL

5.03 g
= 0.4072 %
viii. Sample 2
M= 0.1 M, V= 0.9 mL, m= 5.50 g
25.6 x M x V
25.6 x 0.1 M x 0.9 mL

5.50 g
= 0.4189 %
ix. Sample 3
M= 0.1 M, V= 0.9 mL, m= 6.01 g
25.6 x M x V
25.6 x 0.1 M x 0.9 mL

6.01 g
= 0.3834 %
x. Average % Free Fatty Acid value for Sample 1, Sample 2 and Sample 3 is

average FFA value=
3
23
0.4072 +0.4189 +0.3834

3
= 0.4032 %
xi. Mean, x % Free Fatty Acid value for Sample 1, Sample 2 and Sample 3 is

Mean , x FFA value=
3
0.4072 +0.4189 +0.3834

3
= 0.4032 %
xii. Standard deviation, % Free Fatty Acid value for Sample 1, Sample 2 and
Sample 3 is
Mean, x= 0.4032 %

2 2
N

2 2
( 0.40720.4032 ) + ( 0.41890.4032 ) +(0.38340.4032)

3
=0.0148 %
According to the theory, the moisture content can be calculated by the equation below:
mbmd
Where,
24
m is the mass of the dish (g)

mb is the mass of the dish and test sample (g)
md is the mass of the dish and test sample after drying (g)
7. Moisture Content analysis (CPO)

vii. Sample 1
Mb= 45.19 g, md= 45.15 g, m= 35.19 g
mbmd
45.19 g45.15 g
x 100
= 45.19 g35.19 g
= 0.4000 %
viii. Sample 2
Mb= 46.66 g, md= 46.61 g, m= 36.63 g
mbmd
46.66 g46.61 g
x 100
= 46.66 g36.63 g
= 0.4985 %
ix. Sample 3
Mb= 45.42 g, md= 45.37 g, m= 35.40 g
mbmd
45.42 g45.37 g
x 100
= 45.42 g35.40 g
= 0.4990 %
x. Average % moisture and volatile matter value for Sample 1, Sample 2 and
Sample 3 is
25

3
0.4000 +0.4985 + 0.4990

3
= 0.4658 %
xi. Mean, x % moisture and volatile matter value for Sample 1, Sample 2 and
Sample 3 is

3
0.4000 +0.4985 + 0.4990

3
= 0.4658 %
xii. Standard deviation, % moisture and volatile matter value for Sample 1, Sample
2 and Sample 3 is
Mean, x= 0.4658 %

2 2
N

2 2
( 0.40000.4658 ) + ( 0.49850.4658 ) +(0.49900.4658)

3
=0.0466 %
8. Moisture Content analysis (RBDPO)

vii. Sample 1
Mb= 45.47 g, md= 45.40 g, m= 35.40 g
mbmd
26
45.47 g45.40 g
x 100
= 45.47 g35.40 g
= 0.6951 %
viii. Sample 2
Mb= 44.30 g, md= 44.23 g, m= 34.29 g
mbmd
1% moisture and volatile matter mbm x 100
44.30 g44.23 g
x 100
= 44.30 g34.29 g
= 0.6993 %
ix. Sample 3
Mb= 44.92 g, md= 44.86 g, m= 34.87 g
mbmd
44.92 g44.86 g
x 100
= 44.92 g34.87 g
= 0.5970 %
x. Average % moisture and volatile matter value for Sample 1, Sample 2 and Sample
3 is

3
0.6951 +0.6993 +0.5970

3
= 0.6638 %
xi. Mean, x % moisture and volatile matter value for Sample 1, Sample 2 and Sample
3 is
27

3
0.6951 +0.6993 +0.5970

3
= 0.6638 %
xii. Standard deviation, % moisture and volatile matter value for Sample 1, Sample
2 and Sample 3 is
Mean, x= 0.6638 %

2 2
N

2 2
( 0.69510.6638 ) + ( 0.69930.6638 ) +(0.59700.6638)

3
=0.0473 %
28

CPB30303 Oil and Fat Process Technology UniKL MICET Experiment 1: Physical Refining of Crude Palm Oil Full Lab Report

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CPB30303 Oil and Fat Process Technology UniKL MICET Experiment 1: Physical Refining of Crude Palm Oil Full Lab Report

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TABLE OF CONTENTS

No. Contents Page Number

1.0 SUMMARY/ ABSTRACT

2.0 INTRODUCTION AND THEORY

Physical refining method gives various advantages to industry such as to increase

3.0 RESULTS AND ANALYSIS (with calculation)

1. Free Fatty Acids analysis

Table 1: Result for FFA analysis (CPO)

Table 2: Result for FFA analysis (RBDPO)

Refined Bleached Volume of standard

2. Moisture Content analysis

Table 3: Result for moisture content analysis (CPO)

Mass of dish + Mass of dish + Moisture

Sample 3 35.40 45.42 45.37 0.4990

Table 4: Result for moisture content analysis (RBDPO)

M is the molarity of standard NaOH or KOH solution (M)

1. Free Fatty Acids analysis (CPO)

25.6 x 0.1 M x 9.8 mL

25.6 x 0.1 M x 10.8 mL

25.6 x 0.1 M x 11.9 mL

Sample1= 4.988 %, sample2= 5.018 %, sample3= 5.044 %

%FFA valueSample1+%FFA valueSample2+%FFA valueSample3

4.988 +5.018 +5.044

Sample1= 4.988 %, sample2= 5.018 %, sample3= 5.044 %

%FFA valueSample 1+ %FFA valueSample 2+ %FFA valueSample 3

4.988 +5.018 +5.044

2. Free Fatty Acids analysis (RBDPO)

25.6 x 0.1 M x 0.9 mL

Sample1= 0.4072 %, sample2= 0.4189 %, sample3= 0.3834 %

%FFA valueSample1+%FFA valueSample2+%FFA valueSample3

0.4072 +0.4189 +0.3834

Sample1= 0.4072 %, sample2= 0.4189 %, sample3= 0.3834 %

%FFA valueSample 1+ %FFA valueSample 2+ %FFA valueSample 3

0.4072 +0.4189 +0.3834

m is the mass of the dish (g)

3. Moisture Content analysis (CPO)

%moisture content Sample 1+%moisture content Sample 2+%moisture content Samp

0.4000 +0.4985 + 0.4990

%moisture content Sample 1+%moisture content Sample 2+ %moisturecontent Samp

0.4000 +0.4985 + 0.4990

4. Moisture Content analysis (RBDPO)

%moisture content Sample 1+%moisture content Sample 2+%moisture content Samp

0.6951 +0.6993 +0.5970

%moisture content Sample 1+%moisture content Sample 2+ %moisturecontent Samp

0.6951 +0.6993 +0.5970

Lastly, in the deodorizing process, it is where deacidification and deodorisation treatment

Triglyceri des H 2 O FFA Glycerides

1. Oilseeds crushing - FEDIOL. (n.d.). Retrieved December 11, 2016, from

M is the molarity of standard NaOH or KOH solution (M)

5. Free Fatty Acids analysis (CPO)

25.6 x 0.1 M x 9.8 mL

25.6 x 0.1 M x 10.8 mL

25.6 x 0.1 M x 11.9 mL

Sample1= 4.988 %, sample2= 5.018 %, sample3= 5.044 %

%FFA valueSample1+%FFA valueSample2+%FFA valueSample3

4.988 +5.018 +5.044

Sample1= 4.988 %, sample2= 5.018 %, sample3= 5.044 %

%FFA valueSample 1+ %FFA valueSample 2+ %FFA valueSample 3

4.988 +5.018 +5.044

6. Free Fatty Acids analysis (RBDPO)

25.6 x 0.1 M x 0.9 mL

Sample1= 0.4072 %, sample2= 0.4189 %, sample3= 0.3834 %

%FFA valueSample1+%FFA valueSample2+%FFA valueSample3