Effects of Pressed Palm Conditions on Acceleration of Palm Drying Rate and CPO Quality

Authors

  • Ameen Alimalbari Department of Mechanical Engineering, Faculty of Engineering, Prince of Songkla University, 90112 Hat Yai, Songkhla, Thailand
  • Sherly Hanifarianty Sembawa Research Center, Indonesian Rubber Research Institute (IRRI), Jln. Raya Palembang-Betung KM. 29, P.O. BOX 1127, Palembang, South Sumatera, 30001, Indonesia
  • Anil Kumar Department of Energy (Energy Centre), Maulana Azad National Institute of Technology, Bhopal 462003, India
  • Thanet Khomphet Department of Plant Science, Faculty of Natural Resources, Prince of Songkla University, 90112 Hat Yai, Songkhla, Thailand
  • Theera Eksomtramage Department of Plant Science, Faculty of Natural Resources, Prince of Songkla University, 90112 Hat Yai, Songkhla, Thailand
  • Makatar Wae-hayee Energy Technology Research Center, Faculty of Engineering, Prince of Songkla University, 90112 Hatyai, Songkhla, Thailand

Keywords:

oil palm fruit, crude palm oil, CPO, palm sterilization, hot-air tray dryer

Abstract

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.

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Published

2020-12-14

How to Cite

Alimalbari, A. ., Hanifarianty, S. ., Kumar, A. ., Khomphet, T. ., Eksomtramage, T. ., & Wae-hayee, M. . (2020). Effects of Pressed Palm Conditions on Acceleration of Palm Drying Rate and CPO Quality. Journal of Advanced Research in Fluid Mechanics and Thermal Sciences, 55(1), 12–19. Retrieved from https://akademiabaru.com/submit/index.php/arfmts/article/view/2453

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