Macro-structural characterisation of palm fruit at different processing conditions

• Published in: Journal of food engineering 2007-03, Vol.79 (1), p.31-36
• Main Authors: Owolarafe, O.K., Olabige, T.M., Faborode, M.O.
• Format: Article
• Language: English
• Subjects: Biological and medical sciences; bulk density; dynamic programming; extraction; Extraction-efficiency; Food engineering; Food industries; Fruit and vegetable industries; Fundamental and applied biological sciences. Psychology; General aspects; Macrostructure; mechanical properties; microstructure; Oil quality; Oilpalm fruit; Opitimisation; palm kernels; palm oils; physical properties; porosity; Processing-conditions; sterilizing
• ISSN: 0260-8774; 1873-5770
• DOI: 10.1016/j.jfoodeng.2006.01.024

Characterisation of palm fruit was undertaken by determining some macro-structural (physical and mechanical) properties of palm fruit ( tenera variety) at different processing conditions, such as sterilisation time and duration of digestion. The true density of fruit sterilised for 0 to 90 min from 996 to 987 kg/m 3while the bulk density decreased from 611 to 577 kg/m 3. The density ratio decreased from 61.5 to 58.5 while the porosity increased from 38.6 to 41.5%. For the sterilised and digested fruit, the true density increased from 806 to 913 kg/m 3 with increase in sterilisation time from 30 to 90 min and duration of digestion from 5 to 15 min. The bulk density also increased from 538 to 688 kg/m 3 within the same range of sterilisation and digestion. The fracture resistance and fruit bruising pressure of the palm fruit decreased from 1446 to 318 N and 2.34 N/mm 2 to 0.79 N/mm 2, respectively, when the fruit was sterilised for 0 to 90 min. These results will inform the modelling of the fruit sterilisation and digestion operations for optimisation of the overall palm oil extraction process.