Determination of quality parameters of crude palm oil using near-infrared spectroscopy and multivariate analysis
Edible oils are an integral part of human diets; being used in virtually all types of culinary practices…
The edible oils global market is expected to exceed 200 million metric tons by 2020, with palm oil projected to take a one third share. Simple analysis of oil quality is essential to maintain process efficiency, and minimise costs associated with high chemical usage and waste treatment.
Crude palm oil (CPO) is obtained from the fibrous mesocarp (reddish pulp) of palm fruit. The oil itself is semi-solid and reddish-orange in colour owing to the presence of carotene (pro-vitamin A). Various parameters are used to assess its quality, including iodine value (IV), moisture and free fatty acid (FFA) content.
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