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INTERDISCIPLINARY JOURNAL OF CONTEMPORARY RESEARCH IN BUSINESS
temperature and contacted with the fatty substance for a short period of time, e.g. about
10 to 30 minutes prior to adding the adsorbent and heating to maximum treating
temperature. Alternatively the phosphoric acid and adsorbent may be added together to
the oil prior to heating or at any heating stage.
The use of vacuum during the heating is ordinarily for the purpose of excluding air.
However, the process may be combined with steam stripping while drawing a vacuum so
as to remove free fatty acids and other volatiles. Alternatively, the heat treatment can be
conducted under an atmosphere of inert gas, e.g. nitrogen. H 3 PO 4 -clay-heat refining
operation may be satisfactorily combined with steam stripping to provide a refined
product of reduced free fatty acid content. This process is especially applicable to
treatment of oils which have high FFA content and which are to be hydrogenated. The
free fatty acids which may interfere with hydrogenation are reduced at the same time that
colour bodies and other impurities are being removed.
This process is capable of many adaptations and variations without deviating from the
spirit and scope vegetable oil refining.
15. MATERIALS AND METHODOLGY
The following materials were used for the practical aspect of the study.
i. Palm kernel nut.
ii. Bleaching earth.
iii. Sieves: wooden basket, pap sieve, filter paper.
iv. Reagents such as ethanol(C2H5OH), sodium hydroxide(NaOH), phenolphthalein,
citric acid, phosphoric acid(H3PO4), potassium iodide, sodium thiosulphate(
Na2SO3), acetic acid, chloroform.
15.1 APPARATUS
The following apparatus were also used;
i. Cooking kerosene stove.
ii. Cooking pot.
iii. Conical flasks.
iv. Round bottom flasks.
v. Pipettes.
vi. Weighing balance (beam and digital weighing balance)
vii. Beakers.
viii. Stone.
ix. Thermometer.
15.2 PROCEDURES
15.2.1 OIL EXTRACTION
The palm nut, tenera specie was crushed using stone to separate the palm kernel from its
shell. About 1450g palm kernel were obtained. The palm kernel obtained was fried using
cooking pot and stove as a source of heat; to extract oil from the kernel by traditional
means. The charred kernel was then grounded to paste. The kernel paste was boiled with
water for about 20 minutes. The boiled mixture was allowed to cool, after which oil was
skimmed / decanted from the kernel paste-water mixture.
The percentage yield of oil was calculated thus:
COPY RIGHT © 2011 Institute of Interdisciplinary Business Research 78
JANUARY 2011
VOL 2, NO 9