Analysis Of Crude Palm Oil
An in-depth examination of crude palm oil reveals its complex composition, market dynamics, and environmental implications. Crude palm oil, derived from the fruit of the oil palm tree, possesses a diverse chemical profile comprising fatty acids, tocopherols, and carotenoids, which influence its nutritional value and industrial applications. From a market perspective, factors such as global demand, geopolitical influences, and sustainability initiatives significantly impact its price and trade patterns. Moreover, the production and consumption of crude palm oil raise concerns regarding deforestation, biodiversity loss, and carbon emissions, underscoring the need for sustainable practices and regulatory frameworks. Understanding the multifaceted aspects of crude palm oil is crucial for stakeholders across industries, from agriculture and food processing to renewable energy and conservation efforts, to navigate its complexities responsibly and ensure a balanced approach to its utilization and management.
This project was carried out to ascertain whether the local palm oil met the required standard. The analytical test carried out include the free fatty acid test the acid value, iodine value moisture, content, saponfication value, peroxide value, specific gravity, colour and viscosity.
The specific gravity of the oil sample was determined by comparing its weight when filled with the sample and that of water, while its moisture content was analyzed by oven drying the sample for a particular period time. Titration process was used in the analysis of the saponification value, acid, free fatty aid test, iodine value acid the peroxide value. The procedure were the same except different indicator that was used for some test e.g starch solution was for peroxide and iodine value while acid/ free fatty acid and saponification test uses phenolphthalein as their titration process. The viscosity was also determined by allowing the oil sample to flow down at a particular time in the upper section of a viscometer, while its colour was analysis using the titanium plate disc of the colourineter to material it.
Form the test analysis, the result show that the palm oil sample under consideration has a value of specific gravity-0.915g, moisture content-1.729%, saponification value-196.35mg, acid-4769%, free fatty acid-23.97%,iondine value-49.17mg, peroxide value-26mg, colour-1125tianium disc and ciscosity-165.7 centipoises.
However, the obtained result shows hat the oil sample meets the required standard but only needed a little purification process on the moisture content as compared with the international requirement.
COVER PAGE
TITILE PAGE
LETTER OF TRANSMITTAL
APPROVAL PAGE
DEDICATION
ACKNOWLEDGEMENT
ABSTRACT
TABLE OF CONTENT
CHAPTER ONE
1.0 INTRODUCTION
1.1 OBJECTIVES/SCOPE OF STUDY
CHAPTER TWO
LITERATURE SURVEY
2.1 HISTORICAL BACKGROUND
2.2 COMPOSITION OF CRUDE PALM OIL
2.3 PRODUCTION OF CRUDE PALM OIL
2.3.1 LOCAL METHOD OF PRODUCTION PF PALM OIL
2.3.2 INDUSTRIAL METHOD OF PRODUCTION OF PALM OIL
2.3.3 SUMMARY OF UNIT OPERATIONS
2.3.4 THE GENERAL FLOW DIAGRAM
2.4 CHARACTERISTING/ PROPERTIES OF CRUDE PALM OIL
2.5 REDINING OF CRUDE PALM OIL PHYSICAL & CHEMICAL REFINING
2.5.1 PHYSICAL REFINERY PROCESS DESCRIPTION:
2.5.2 CHEMICAL REFINING PROCESS
2.6 USES OF CRUDE PALM OIL
2.7 GENERAL CHARACTERISTIC OF CRUDE PALM OIL
CHAPTER THREE
3.0 EXPERIMENTAL ANALYSIS
EXPERIMENT 1
DETERMINATION OF SPECIFIC GRAVITY OF CRUDE PALM OIL SAMPLE
DETERMINATION OF MOISTURE AND OTHER VOLATILE MATTER PRESENT IN THE CRUDE PALM OIL SAMPLE
CHAPTER FOUR
RESULTS AND ANALYSIS
4.1 DISCUSSION
REFERENCE
1.0 INTRODUCTION
Palm tree (Elaeis guineensis) is one plant which grows best in tropical regions. Palm oil fruit is a drupe consisting of a hard seed surrounded by a soft semi fibrous and semi fleshy pulp. In the center of this stone or nut lies the seed. The fleshy part of the fruit (the pulp) is at first black in colour, but as it ripens becomes bright red. Palm fruit common name for member is palm a large fairly of chiefly tropic all trees shmbs and vines, most spies are traces characterized by a crown of compound teases called fronds terminal tall woody, unbrached stem. Also oil palm being a nature of equatorial west Africa and preferring high rainfall and a more open kind a long river banks grow in bunches weighing up to ten kilograms and containing hundreds of fruitless like small plums. The flesh is oily and the oil ran be recovered by very simple means so that it is probable that palm oil has been recovered and used for human food for tens of thousand of years. The primitive extraction procedure are still in use in the village today. A typical method consists of cutting the bunches, usually after climbing the tree and allowing them to ferment in a heap for six to seven days then production takes place. Vegetable as it is generally called is an important product and raw material for most agro allied industries. More emphasis had been placed on vegetable oil from groundnut source in recent time, this had been attainted to its local usages most especially in domestic activities like cooking and as well as its cheap and local method of production but with the new trend in technology, vegetable oil is how being produced from both palm oil and palm kernel fruit.
1.1 OBJECTIVES/SCOPE OF STUDY
The objective of this study and analysis is to know the characteristics of the fats contained in the oil and other characteristic features in the oil about to help the manufacture that uses chide palm oil as a raw material to know the measure of proportion of both the saturated and unsaturated acids present the degree of instauration, its reactions with other products or fats and with them jow the oil behaves in the percale of other kind of reacting substances, these study and help to a great extent in the productions of some products
It also help one to know hoe to recover the fats present in die oil and under which condition it can be recovered and the methods of determination of the fatty acid composition. This analysis also help in detecting the deterioration of fats; the greatest objective is to determine the constants which helps every industries and companies that uses there oils as their raw material to know which the oil is adulterated and how to avoid and examine the mixtures contained in these oils.
These study helps to expose so many the be or environment to the nutritional value, economic value; is benefits heath wise and also the commercial gain to their country and its economy. known to be the most productive oil crop, a hectare of oil palm can produce five tone of crude palm oil. This is five to ten femies more than the yield of any commercial grown oil crop.
Analysis of crude palm oil (CPO) is essential for various purposes, including quality assessment, pricing, and ensuring compliance with regulatory standards. Here is an overview of the key parameters and methods used for the analysis of crude palm oil:
- Physical Characteristics:
- Color: The color of crude palm oil is typically assessed using a Lovibond Tintometer or a spectrophotometer. It should be red to orange, indicating the presence of carotenoids.
- Odor: Crude palm oil should have a characteristic palm oil odor. Any off-odors may indicate contamination or spoilage.
- Chemical Composition:
- Free Fatty Acid (FFA) Content: FFA content is a crucial parameter as it indicates the level of acidity in crude palm oil. High FFA content suggests poor oil quality due to hydrolysis of triglycerides. It is determined using a titration method with potassium hydroxide (KOH).
- Peroxide Value (PV): PV measures the extent of oxidation in crude palm oil, which can affect its shelf life. It is determined by titrating the oil with a standard solution of potassium iodide (KI).
- Iodine Value (IV): IV indicates the degree of unsaturation in the oil, which can affect its stability. It is determined by the Wijs method.
- Moisture and Impurities: The presence of moisture and impurities can impact the quality of crude palm oil. It is determined by gravimetric methods.
- Solid Fat Content (SFC): SFC is assessed to understand the oil’s behavior under different temperatures. It can be determined using methods like the NMR (Nuclear Magnetic Resonance) method.
- Fatty Acid Composition:
- The fatty acid profile of crude palm oil is determined using gas chromatography (GC). The major fatty acids in palm oil are palmitic acid, oleic acid, and linoleic acid.
- Nutritional Composition:
- CPO is analyzed for its nutritional content, including vitamin E (tocopherols and tocotrienols) and beta-carotene (provitamin A). These components are essential for both human nutrition and the oil’s stability.
- Contaminants:
- CPO should be tested for contaminants such as heavy metals, pesticides, and aflatoxins to ensure food safety.
- Rancidity Assessment:
- Besides PV and IV, sensory evaluation can be performed to assess the overall freshness and potential rancidity of crude palm oil.
- Quality Standards:
- Analysis results are compared to international standards like those set by the Codex Alimentarius Commission, national food regulatory bodies, or buyer specifications.
- Storage Conditions:
- Proper storage conditions (cool, dark, and dry) are crucial to maintaining the quality of crude palm oil, as it is susceptible to oxidation and spoilage.
- Traceability:
- Establishing traceability from the source of the palm oil to the final product is important for sustainability and ethical considerations.
Analyzing crude palm oil is a critical step in the palm oil supply chain to ensure that it meets quality and safety standards for various applications, including food processing, biodiesel production, and industrial uses. Testing methods and standards may vary depending on regional regulations and the specific intended use of the oil.