Minimization of palm oil losses on sterilization process by optimization boiling pressure and boiling time

Abstract

Optimization of boiling pressure and boiling time on palm oil processing was studied due to increasing oil palm capacity and quality by minimizing oil losses during sterilization process. We used 3 level of boiling pressure and 5 level of boiling time and analized of it's effect to the amount of oil losses during the sterilization process. Design of Experiment Methods and Response Surface Methodology helped to see the effect of boiling pressure and boiling time to the amount of oil losses. From the study got a linier model that used to see and anylize the respons. From ANOVA test got the result that boiling time and boiling pressure significantly affected to the amount of oil losses, Optimize boiling time wa 85-90 minute with boiling pressure 2.9 bar and average of amount of oil losses from triplicate data was 1.53%.