Enzymatic inactivation of oil palm fruits: comparison of microwave irradiation and steam bath process
The study on microwave irradiation and steam batch process to sterilize oil palm fruits is carried out to investigate their effectiveness on lipase inactivation. The inactivation parameters, palm oil quality, and stripping efficiency were evaluated. Evaluation on the inactivation parameters, such as...
Saved in:
Main Authors: | Taib, Mohd. Rozainee, Maya Sarah, Maya Sarah, Adamu, Abdul |
---|---|
Format: | Article |
Published: |
Penerbit UTM
2014
|
Subjects: | |
Online Access: | http://eprints.utm.my/id/eprint/52723/ https://dx.doi.org/10.11113/jt.v69.3205 |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Similar Items
-
Enzymatic destruction kinetics of oil palm fruits by microwave sterilization
by: Maya Sarah, Maya Sarah, et al.
Published: (2013) -
Microwave sterilization of oil palm fruits: temperature profile during enzymatic destruction process
by: Sarah, Maya, et al.
Published: (2013) -
Microwave sterilization of oil palm fruits: effect of power, temperature and d-value on oil quality
by: Maya Sarah, Maya Sarah, et al.
Published: (2013) -
Effects of time and temperature on process and crude palm oil quality with microwave irradiation sterilization
by: Maya Sarah, Maya Sarah
Published: (2015) -
Comparison of steam-alkali-chemical and microwave-alkali pretreatment for enhancing the enzymatic saccharification of oil palm trunk
by: Lai, L. W., et al.
Published: (2016)