Effects of Pressed Palm Conditions on Acceleration of Palm Drying Rate and CPO Quality
Keywords:oil palm fruit, crude palm oil, CPO, palm sterilization, hot-air tray dryer
The objective of this study is to investigate the effects of pressed palm conditions on acceleration of palm drying rate and CPO (Crude Palm Oil) quality. Three pressed palm conditions were dried in hot-air tray dryer, namely (1) conventional palm, (2) slightly broken palm and (3) fully-broken palm. The velocity of hot air was fixed at 0.7 m/s with hot air temperature of 80 and 100oC. The hot air was blowing through the drying chamber approximately 30 hours as imitate the same condition with conventional drying in factory. The result shows that the drying rate of broken palm is faster than the case of conventional palm. Especially, the drying rate of fully-broken palm is the fastest. This expectation can minimize energy consumption in drying process. For CPO quality, however, FFA of CPO for the case of the broken palm was higher than the case of conventional palm which degrade the CPO quality. The suggestion using this method can be developed and applied in oil palm milling process which is acceptable for getting low CPO quality as oil palm for blending in animal food.