Chemical and Physical Properties Investigation as Indicators for the Ozonation Reaction Completion of Palm Olein

摘要

Palm olein is subjected to an ozonation reaction process to cleave the double bond; this process was investigated and optimized by applying different ranges of temperature. The completion of ozonation reaction and double bond cleavage was indicated by monitoring some chemical and physical properties, e.g., iodine value, peroxide value and viscosity, which were influenced by increasing the ozonation reaction temperature. It was seen in this investigation that the iodine value and the viscosity of the ozonated samples were decreased, while the peroxide value was increased with the increase of ozonation reaction temperature, whereas the palm olein double bonds were totally cleaved at the ozonation temperature of 150 degrees C.