Microwave sterilization of oil palm fruits: temperature profile during enzymatic destruction process

Abstract

Microwave s terilization of oil palm fruits off er significant advantage s in fast process due decimal reduction time ( D - values ) for this typical process w as less than 17 minutes. It also r equired lower energy to increase temperature of the fruits during sterilization process. Instea d of better operation process, palm oil quality is significant to investigate so as to evaluate relationship between process parameters ( D - v alue, temperature and power) and oil quality . Free fatty acid (FFA) of palm oil was observed below standard requirement for commercial palm oil . Other minor component such as vitamin E was found on significant concentration in palm oil, while carotenoids content was lower than carotenoids in commercial palm oil. Reducing D - value at elevated power and temperature has improved reduced sterilization period and protect oil quality from lipases activity. As opposite, those elevated temperature promoted degradation of carotenoids in palm oil. However it did not inffluence the quality of vitamin E in palm oil.