Enhancement Of The Physical And Chemical Properties Of Palm Oil Blends

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dc.contributor.authorMobin Siddique, Md. Bazlul
dc.date.accessioned2019-10-04T01:40:46Z
dc.date.available2019-10-04T01:40:46Z
dc.date.issued2010-12
dc.description.abstractThe main focus of this work was to investigate the changes in physico-chemical properties of the binary blends of palm olein with four other oils. Palm olein (PO) was blended w/w with Canola oil (CO), Candlenut oil (Cnd), Soybean oil (SO) and Sunflower oil (SF) in different proportions. Both aging effect and heating effect on these blends were determined. The physical and chemical properties e.g, melting point temperature, viscosity, rheology, color, fatty acids profile, peroxide value (PV), iodine value (IV), free fatty acid (FFA) of these binary blends with different composition were evaluated. Properties of oil blends vary on the basis of their composition imparted by blending oil. Palm olein being relatively more saturated was found to have high more stability against oxidation. PO: CO and PO: Cnd oil blends showed good oxidative stability in terms of PV before and after frying. Though the increase in PV was high for PO: Cnd but the final value after frying was found within the acceptable range. However, IV was found higher in PO: SF oil before frying and since SF contains high unsaturation this blends retains its high IV after the frying was carried out. For melting point temperature, PO: CO at 50:50 and 20:80 composition showed the lowest melting point (-2.82 and -10.9 °C, respectively) while among 80:20 blends PO: SF showed the lowest melting temperature (5.04 °C). However, all oil blends, being very identical in chemical composition and physical arrangements of the molecules showed the similar behavior for rheology study, before and after frying they showed Newtonian behavior as well. Candlenut oil is not commercially available so there was a need to extract this oil to be used.en_US
dc.identifier.urihttp://hdl.handle.net/123456789/8935
dc.language.isoenen_US
dc.publisherUniversiti Sains Malaysiaen_US
dc.subjectPhysical And Chemical Propertiesen_US
dc.subjectPalm Oil Blendsen_US
dc.titleEnhancement Of The Physical And Chemical Properties Of Palm Oil Blendsen_US
dc.typeThesisen_US
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