Enzymatic destruction kinetics of oil palm fruits by microwave sterilization

Microwave sterilization of oil palm fruit is carried out to deactivate lipase and soften the fruits. This study is aims to determine enzymatic destruction kinetics from microwave sterilization of oil palm fruits such as decimal reduction time (D-value), temperature sensitivity (z-value), kinetic con...

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Main Authors: Maya Sarah, Maya Sarah, Taib, Mohd. Rozainee
Format: Article
Language:English
Published: 2013
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Online Access:http://eprints.utm.my/id/eprint/40405/1/MayaSarah2013_EnzymaticDestructionKineticsofOilPalm.pdf
http://eprints.utm.my/id/eprint/40405/
http://dx.doi.org/10.7763/IJCEA.2013.V4.278
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spelling my.utm.404052019-03-26T08:07:59Z http://eprints.utm.my/id/eprint/40405/ Enzymatic destruction kinetics of oil palm fruits by microwave sterilization Maya Sarah, Maya Sarah Taib, Mohd. Rozainee QD Chemistry Microwave sterilization of oil palm fruit is carried out to deactivate lipase and soften the fruits. This study is aims to determine enzymatic destruction kinetics from microwave sterilization of oil palm fruits such as decimal reduction time (D-value), temperature sensitivity (z-value), kinetic constant (k) and activation energy (Ea). Three power levels (medium, medium high and high) of the microwave oven were used and lipase assayed was conducted to determine the lipase activity. Microwave sterilization of oil palm fruits depends on the destruction kinetic parameters such as D-value, z-value and Ea. It required only 8.333 to 16.949 minutes to deactivate the lipase, and the process is not temperature sensitive which is indicated by z-value. The z-value indicated requirement to increase temperature up to 71.5, 77.0 and 83.0oC respectively from initial maximum temperature to reduce the D-value. Minimum energy required to start the destruction process of lipase was 13.927 to 14.049 kJ/mole obtained from microwave sterilization of 1 kg oil palm fruits at all power levels. Oil quality observed from free fatty acid (FFA) concentration that indicated FFA below 3.5%. 2013 Article PeerReviewed application/pdf en http://eprints.utm.my/id/eprint/40405/1/MayaSarah2013_EnzymaticDestructionKineticsofOilPalm.pdf Maya Sarah, Maya Sarah and Taib, Mohd. Rozainee (2013) Enzymatic destruction kinetics of oil palm fruits by microwave sterilization. International Journal of Chemical Engineering and Applications, 4 (3). pp. 129-133. ISSN 2010-0221 http://dx.doi.org/10.7763/IJCEA.2013.V4.278 DOI:10.7763/IJCEA.2013.V4.278
institution Universiti Teknologi Malaysia
building UTM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Teknologi Malaysia
content_source UTM Institutional Repository
url_provider http://eprints.utm.my/
language English
topic QD Chemistry
spellingShingle QD Chemistry
Maya Sarah, Maya Sarah
Taib, Mohd. Rozainee
Enzymatic destruction kinetics of oil palm fruits by microwave sterilization
description Microwave sterilization of oil palm fruit is carried out to deactivate lipase and soften the fruits. This study is aims to determine enzymatic destruction kinetics from microwave sterilization of oil palm fruits such as decimal reduction time (D-value), temperature sensitivity (z-value), kinetic constant (k) and activation energy (Ea). Three power levels (medium, medium high and high) of the microwave oven were used and lipase assayed was conducted to determine the lipase activity. Microwave sterilization of oil palm fruits depends on the destruction kinetic parameters such as D-value, z-value and Ea. It required only 8.333 to 16.949 minutes to deactivate the lipase, and the process is not temperature sensitive which is indicated by z-value. The z-value indicated requirement to increase temperature up to 71.5, 77.0 and 83.0oC respectively from initial maximum temperature to reduce the D-value. Minimum energy required to start the destruction process of lipase was 13.927 to 14.049 kJ/mole obtained from microwave sterilization of 1 kg oil palm fruits at all power levels. Oil quality observed from free fatty acid (FFA) concentration that indicated FFA below 3.5%.
format Article
author Maya Sarah, Maya Sarah
Taib, Mohd. Rozainee
author_facet Maya Sarah, Maya Sarah
Taib, Mohd. Rozainee
author_sort Maya Sarah, Maya Sarah
title Enzymatic destruction kinetics of oil palm fruits by microwave sterilization
title_short Enzymatic destruction kinetics of oil palm fruits by microwave sterilization
title_full Enzymatic destruction kinetics of oil palm fruits by microwave sterilization
title_fullStr Enzymatic destruction kinetics of oil palm fruits by microwave sterilization
title_full_unstemmed Enzymatic destruction kinetics of oil palm fruits by microwave sterilization
title_sort enzymatic destruction kinetics of oil palm fruits by microwave sterilization
publishDate 2013
url http://eprints.utm.my/id/eprint/40405/1/MayaSarah2013_EnzymaticDestructionKineticsofOilPalm.pdf
http://eprints.utm.my/id/eprint/40405/
http://dx.doi.org/10.7763/IJCEA.2013.V4.278
_version_ 1643650466623520768
score 13.209306