Processing of fresh palm fruits using microwaves.
Microwave heating was determined in this study to be suitable for the detachment and drying of palm fruits from whole bunches, cut bunches and spikelets. Microwave treatment of the palm fruits was able to attain the objectives of conventional fresh palm fruits sterilization processeses such as fruit softening, nut conditioning and halting of enzymatic lipolysis. Palm oil and kernel oil solvent extracted respectively from the microwave treated whole fruits and kernel were found to have a good quality of low free fatty acid content. This technology, together with the solvent extraction of the dehydrated fruits, may have the potential to be a continuous, dry and clean technology for palm oil milling.
Chow
Mee Chin
MC
Malaysian Palm Oil Board, Division of Processing and Engineering Research, Energy and Environment Unit, No. 6, Persiaran Institusi, Bandar Baru Bangi 43000 Kajang, Malaysia.
Ma
Ah Ngan
AN
D028023:Arecaceae / Q000737:chemistry* / Q000528:radiation effects*; D003890:Desiccation / Q000379:methods; D004307:Dose-Response Relationship, Radiation; D005511:Food Handling / Q000379:methods*; D005524:Food Technology / Q000379:methods; D005638:Fruit / Q000737:chemistry* / Q000528:radiation effects*; D006361:Heating / Q000379:methods*; D008872:Microwaves; D011829:Radiation Dosage