A process for improving the quality of crude palm oil using microwave technology followed by hot air drying.

Abstract

OCR 09WP 14 / 01 / 2569 The process of improving the quality of crude palm oil using microwave technology followed by hot air drying has the following characteristics: The invention involves taking palm bunches, shaping them into clusters, then microwaving them, and then... Palm fruit that has detached from the palm inflorescence and has been microwaved is then dried with hot air. The dried palm fruit... Hot air is used to press crude palm oil in a press, while impurities are filtered out of the oil. Crude palm is a processing method used to improve the quality of crude palm oil by increasing its free fatty acid content. Less than 2% without the use of chemicals in the process, and the amount of carotenoids. This has resulted in increased value, which enhances the antioxidant capacity of the oil, extending its lifespan. Oil can retain its rancid smell for longer.

Claims

OCR 09WP 14 / 01 / 2569 1. The process of improving the quality of crude palm oil using microwave technology followed by hot air drying involves the following steps: A. Separate the raw palm bunches into smaller palm clusters using a palm bunch separator. Equally B. Take the palm inflorescence obtained from step A and dry it using a microwave technique with a power of 0.6-1 kW for 5-15 minutes. Minutes, until the palm fruit has a soft texture and a fragrant aroma similar to steamed taro. C. Take the palm fruits obtained from step B and dry them with hot air at a temperature of 60-90 degrees Celsius for 2-4 hours. Hours, until it has the appearance of dried palm fruit. D. The palm fruit from step C, after being dried with hot air, is then used to press crude palm oil into a press. It also filters out impurities from crude palm oil.