干燥对棕榈仁油物理化学性质的影响。
Effect of drying on the physical and chemical properties of palm kernel oil.
机构信息
Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, Serdang, Selangor, 43400, Malaysia.
Laboratory of Processing and Product Development, Institute of Plantation Studies, Universiti Putra Malaysia, Serdang, Selangor, 43400, Malaysia.
出版信息
J Sci Food Agric. 2022 Aug 15;102(10):4046-4053. doi: 10.1002/jsfa.11753. Epub 2022 Jan 22.
BACKGROUND
Palm kernel is the edible seed of the oil palm fruit obtained during the palm oil milling process. For efficient processing and storage, the moisture content of palm kernel must be reduced to an optimal level by drying. This study aimed to see how drying influenced the physical structure and physicochemical properties of palm kernel and oil. Before and after drying, the free fatty acid (FFA), color, fatty acid composition, Fourier transform infrared, thermal properties and structure of palm kernel were investigated.
RESULTS
Results show that drying significantly (P < 0.05) reduced FFA and color of palm kernel oil. Drying also significantly affected (P < 0.05) composition of some fatty acids in palm kernel oil such as capric acid, lauric acid, myristic acid, palmitic acid and oleic acid. However, drying did not affect palm kernel and palm kernel oil functional groups and thermal properties. After drying, structural damage of palm kernel was observed.
CONCLUSION
Based on these findings, the quality of kernel oil may be maintained after drying, and it can even be improved based on lower FFA content. © 2022 Society of Chemical Industry.
背景
棕仁是在棕榈油碾磨过程中获得的油棕果实的可食用种子。为了实现高效加工和储存，必须通过干燥将棕仁的水分含量降低到最佳水平。本研究旨在探讨干燥对棕仁及其油的物理结构和物理化学性质的影响。在干燥前后，研究了游离脂肪酸（FFA）、颜色、脂肪酸组成、傅里叶变换红外光谱、热特性和棕仁结构。
结果
结果表明，干燥显著（P < 0.05）降低了棕仁油的 FFA 和颜色。干燥还显著影响（P < 0.05）了一些脂肪酸在棕仁油中的组成，如癸酸、月桂酸、肉豆蔻酸、棕榈酸和油酸。然而，干燥不影响棕仁及其油的功能基团和热性质。干燥后，观察到棕仁的结构损坏。
结论
基于这些发现，干燥后可能会保持油质的质量，甚至可以通过降低 FFA 含量来提高质量。© 2022 化学工业协会。
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