Influence of moisture content, temperature, and time on free fatty acid in stored crude palm oil.

ABSTRACT: Consequent to the importance of crude palm oil (CPO) to global food processing industries, and the need for quality assurance of CPO. A kinetic model that describes changes of free fatty acid (FFA) in industrially stored CPO has been developed. CPO FFA is a well-known indicator of the deterioration of CPO. The effect of initial moisture content, storage temperature, and time on CPO FFA have been investigated in this work. Specifically, statistical multi-regression models for changes in FFA and moisture content (MC) were developed at P-value < 0.05 or 95% confidence interval fence. It was found that CPO FFA increases with an increase in moisture content, temperature, and time in their linear term and in respect to decreases in their quadratic term, and interaction between moisture content a

SUBMITTER: Emebu S 

PROVIDER: S-EPMC9198255 | biostudies-literature | 2022 Jun

REPOSITORIES: biostudies-literature