Preliminary study of red palm oil (RPO) production from palm fruitlets by microwave irradiation carried out in domestic microwave oven equipped with thermocouple. The various mass of fruitlets (800, 900 and 1000 g) were heated for 10-18 minutes with 2 minutes interval and microwave power of 400, 560 and 800 Watt respectively. Heated fruitlets were pressed by hydraulic presser to obtain RPO. This study observed heating time parameter was more crucial to RPO quality rather than temperature. Prolonged heating degraded carotenoids in the fruitlets during heating process yielded less carotenoids content in the palm oil. The best time and microwave power combination to produce RPO in this study was 14 minutes and 800 Watt respectively which yielded 11.67% RPO with 1.27% FFA content and carotenoids concentration of 1219.37 ppm. Overall, RPO production by microwave irradiation proceeded faster as compared to conventional process.
展开▼
