Removal of free fatty acid (FFA) in crude palm oil (CPO) using potassium oxide/dolomite as an adsorbent: Optimization by Taguchi method

•Metal oxide adsorbent K2O/dolomite was used successfully for FFA removal from CPO.•The addition of K2O onto dolomite increased the pore size, strength of basicity, and adsorption sites.•15 wt% K2O/dolomite has the highest pore size (6.1 nm) and density of active sites (3165.2 µmol/g).•The highest F...

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Bibliographic Details
Published in:Food chemistry 2022-03, Vol.373 (Pt B), p.131668-131668, Article 131668
Main Authors: Nor Shafizah, I., Irmawati, R., Omar, Hishamuddin, Yahaya, M., Alia Aina, A.
Format: Article
Language:English
Subjects:
Adsorbent
Calcium Carbonate
Crude palm oil
Deacidification
Fatty Acids, Nonesterified
Free fatty acid
Magnesium
Oxides
Palm Oil
Petroleum
Potassium Compounds
Research Design
Taguchi
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Summary:•Metal oxide adsorbent K2O/dolomite was used successfully for FFA removal from CPO.•The addition of K2O onto dolomite increased the pore size, strength of basicity, and adsorption sites.•15 wt% K2O/dolomite has the highest pore size (6.1 nm) and density of active sites (3165.2 µmol/g).•The highest FFA reduction percentage achieved was 63%.•K2O concentration and adsorbent dosage are the significant factors in FFA removal in CPO. In this study, potassium oxide supported on dolomite adsorbent was used as an adsorbent for free fatty acids (FFAs) treatment in crude palm oil (CPO). The characteristics of the adsorbent were determined by TGA, XRD, SEM, BET and TPD-CO2. Taguchi method was utilized for experimental design and optimum condition determination. There were four parameters and three levels involved in this study: time (30, 60, 90 min), stirring rate (300, 500, 700 rpm), adsorbent dosage (1, 3, 5 wt%) and K2O concentration (5, 10, 15 wt%). The adsorbent had a larger pore size, higher basic strength, and more basic sites in greater efficiency (63%) in FFAs removal from CPO. The optimum conditions were at 30 min time, 700 rpm stirring rate, 5 wt% adsorbent dosage and 15 wt% K2O concentration. Taguchi method simplified determination of experimental parameters and minimized the operating costs.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2021.131668