Application of RSM in Optimizing The Removal of Ffa at The Degumming Stage in The Refining of Palm Oil

International Journal of Scientific Research Engineering & Technology (IJSRET), ISSN 2278 0882
Volume 4, Issue 10, October 2015
APPLICATION OF RSM IN OPTIMIZING THE REMOVAL OF FFA AT

THE DEGUMMING STAGE IN THE REFINING OF PALM OIL
EGBUNA S.O
Department of chemical engineering,
Enugu State University of Science and Technology, Enugu.
ABSTRACT: This work investigated the effects of degumming parameters of the degumming stage on the stability of
refined palm oil. The raw palm oil used in the investigation was obtained from Adah palm Oil mill, Imo State, in the South
Eastern province of Nigeria. The oil was characterized before and after refining and used in the investigation. Central
Composite Design,(CCD), a type of Response Surface Methodology (RSM), was used to optimize the process conditions of
degumming acid, contact time and process temperature. The result showed that quality of final product of palm oil
refining depends on the conditions of degumming, and on the nature of the degumming chemicals used. The degumming
was done at a temperature range of 40 to 120oC, and the optimum temperature was found to be 80oC, at the contact time
of 40 minutes, and acid concentration of 1%. It was established that colour fixation during deodorization is mainly due to
the decomposition of the oxidation products of aldehydes and ketones at the deodorization temperature of 200 oC and
above. The stability standard of the degummed at the optimal conditions was however, measured in terms of colour, 2.5
Red units, Free Fatty Acid(FFA), predicted and actual values of 3.67% and 3.8% respectively, Peroxide Value(PV)
5.8m.eq/kg, Anisidine Value(AV) 7.5m.eq/kg, Iodine Value(IV) 50.6, Iron (Fe) 350 (Ppb), and Phosphorous content
0.03(mg/l), all of which were compared with those of the American Oil Chemist Society (AOCS),[1].
KEY WORDS: Optimization, Degumming, Characterization, RSM, FFA, Stability.
1.0 INTRODUCTION
In the past few years demand for refined vegetable oils has increased worldwide, Wordbook Encyclopedia, 2001,
Gunstone,2002, and Rauken, 1993. This might be due to increase in world population, rising standard of living, consumer
preference, and technological advancement. Vegetable oils find applications as cooking and frying oils, as well as in the
manufacture of margarine, shortening, Vanaspati, bakers fat, soap, grease, lubricants, creams, as well as bio diesel, and
transformer oil, Pahl, 2005, Udeh 2015, and hence the need to stabilize its quality for these purposes.
Palm Oil fruit, is a monocotyledonous fruit obtained from oil palm (Elaeis Guinensis) found in abundance in the
Eastern part of Nigeria, Http://en.m.eikipedia.org/wiki/Vegetable_oil. It is 0.5 to 5mm long, and oval in shape and weighs
about 6 - 8g on the average. The oil content of the fruit is about 50%, Mahatta, 1985, Nkpa et al 1989, and Eze et al,
(2012).
Human beings have known how to extract oils from their natural sources since ancient time, and make them fit for their
use. The oils were normally consumed crude, since very little treatment was done order than filtration or decantation. In
Nigeria, palm oil is still consumed crude Http://en.m.eikipedia.org/wiki/peroxide_value
.
Two methods are used in the extraction of the oil in the recent times, namely mechanical expression and solvent
extraction Dawodu, 2009, and Egbuna and Aneke, 2005. The former is pressure dependent, while the latter works with
diffusion principles, making use of hexane as solvent, Egbuna et al, 2013(a). The oil contains considerable amount of
impurities like Free Fatty acid, a precursor of rancidity, (Ref) carotene and chlorophyll pigments, phosphotides, odour,
and oxidation products, which are usually removed by refining, because they impart unpleasant odour and flavour to the
finished product Egbuna, 2010.
Two refining methods are available, Egbuna et al, 2013(b), and Belaw and Tribe, 1972; the chemical process,
which makes use of caustic lye to neutralize the FFA content, and the physical process, which came into use by the 20 th
century,[7]. The latter was so much improved upon at the deodorization stage, with the effect of reduction in overall
processing cost.[12].
Practical experience has distinguished the two process routes, ALFA LAVAL, 1978. There is a substantial
colour reduction at the neutralization stage, and fuel savings on steam distillation of the chemical process, due to the
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moderate temperature applied to preserve the anti oxidants, sterol and tocopherol present in the oil, Anderson, 1962.
Capacity is also improved, and quality is assured. The physical process offers advantages of improved deodorizer
efficiency, low water consumption, reduced oil loss, savings on chemical, manpower reduction, less corrosion and
pollution tendencies, and equally high quality and stability of the finished product, and hence its choice of the process
method, [12].
Hoffman, 1989, had shown that bleaching stage of the refining of palm oil and the nature of the bleaching clay
used play a vital role in the stability of the finished product. Hymore and Ajayi, (1996), have also demonstrated that Local
activated Clay can effectively remove caroteniod from palm oil, and reduce FFA content.
Many factors influence the stability of refined palm oils, and have been the subject of much study, Olaofe et al,
1994. Among the factors are; type of raw oil, its colour, Phosphotides, Free fatty acid content, taste, and other physical
and chemical properties. To be refined, the raw oil has to be degummed, Egbuna et al, 2007, Mbah, and Njoku, 2007, and
Ige, et al, 1984, bleached and deodorized in order to remove its objectionable properties,[3]. The degumming process is a
well-established operation in the processing of edible oils, and is one of the major stages for the stabilization of the refined
oils. All the colloidal and suspended particles, and soluble phosphotides would have been removed at this stage.
Anderson,1997, Danh et al,2009, and Ruddy, 2011, had, in one time or the other used design expert, statistical method or
applied RSM in their work to optimize the process conditions during extraction or refining of vegetable oils. NIST/
SEMATECH, 2012, and Ejikeme et al 2013, had also used RSM to optimize the bleaching of Oil using a locally activated
clay.
In this work, we have tried to;
show how the stability of the refined palm oil is affected by the conditions under which the degumming is carried
out.
show why degumming stage of palm oil refining remains a vital part of palm oil refining
demonstrate how an effective degumming stage can lead to good oil quality,
optimize the degumming process parameters of time, Temperature and acid concentration, with a view to
obtaining the optimal values for palm oil.
2.0 EXPERIMENTAL
2.1 Materials/Equipment: The materials and equipment used in the investigation include; raw (crude) palm oil received
from Adah palm Industry, South Easter province of Nigeria[10], bleaching earth (Activated Enugu clay), Egbuna, 2015,
test chemicals, titration apparati, a set of sieves, Lovibond Tintometer, Steam/vacuum apparatus, Distillation apparatus,
conical flasks, beakers, and test tubes, magnetic stirrer, and steam bath. Table 1 shows the physio-chemical properties of
the palm oil used in the investigation.
(a) Properties :
The properties of the oil that were determined include, the, FFA(%),PO4 (Ppm), PV(m.eq/kg),
AV(m.eq/kg), Colour, Fe(Ppb), etcetera, of the degummed, bleached and deodorized palm oil. This was done by using
the American Oil Chemists Society (AOCS) standard test methods, [1]. Their values are presented in Table 3.
(b) Sample : The crude and refined oil samples used for the stability tests were stored in full, glass bottles at 313K for 28
days. Colour, phosphorous, FFA , PV, and AV, were measured at intervals. The activated bleaching clay used was sieved
to 70 - 5 microns and the same sample was used throughout the experiment.
2.2 Experimental procedure:
(a) Degumming Process : Degumming of crude Palm oil was done to reduce the phosphotide and FFA, so as to
minimize the foaming tendency of the finished product observed during frying, and reduce rancidity of the oil on storage.
The experiment was done using Citric acid, and phosphoric acid, and results compared with international values.
One per cent (1%) by weight each of citric acid and phosphoric acid was added to 100g of the crude oil sample in a
conical flask. The mixture was heated to a constant temperature of 353K, and stirring done with the magnetic stirrer for 40
minutes. The whole mass was poured into a separating funnel and allowed to settle for 30 minutes. The lower layer (the
lecithin), was run off through a valve. Temperature was subsequently varied.
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Table I Physico -Chemical properties of the palm oil used in the investigation AOAC,[1], Bockish, 1998
Characteristics
Physical Colour
Odour
Taste
Sp. Gravity
Slip/Melting point
Moisture
Refractive index
Free fatty acid (FFA)
Colour in 1 inch cell
Anisidine value m.eq/kg
Peroxide value m.eq/kg
Acid value
Phosphorous (Ppm)
Iodine value
Iron (Ppb)
Crude palm oil

Deep orange red
Slight palm oil odour
Palm fruit taste
0.9182
35oC
1.3%
1.4512
3.8%
23Red units
8.2
5.8
9.8
9.0
48.0
3.0
2.3 Characterization of degummed, bleached and deodorized oils, [1], Betiku et al., 2012.
The degummed, bleached and deodorized oil samples were subjected to analyses to determine their physical and
chemical properties. Among the properties determined, which will be reported here include; colour, FFA, PV,AV, PO4
and Fe contents
(a) Phosphorous: The phosphorous in the oil sample was determined by ashing. The phosphate obtained was transferred
into phosphomolybdate which was reduced to a blue- coloured compound . The concentration of the blue compound was
determined by comparison with blue colored glass disks.
Procedure: 5g oil sample was weighed into a platinum dish, and 0.5g calcium oxide added and both ashed. The ash was
dissolved in 10 - 15 cc of 2N hot dilute hydrochloric acid, and filtered into a 100cc volumetric flask. The dish was washed
into the volumetric flask and filtered, and, made up to 100cc. A blank experiment was similarly prepared, but with no oil
sample present. 5cc of the filtrate was taken in a tube and 2cc and 1cc of molybdate and hydroquinone solution added in
that order. The mixture was allowed to stand for 5 minute for the green phosphate colour to develop. 2cc of
carbonate/sulphate solution was quickly added and stirred, ( CO2 evolved). Both the test experiment and its blank were
placed in the comparator against a uniform light for comparison. The result was reported as ;
Phosphorous (Ppm) =
AxVx5 x0.326
Gxvx10000
Where A - comparator scale reading of PO4 (Ppm), V - Volume of ash solution, v - volume of ash solution taken for the
colour development, G - weight of oil sample.
(b) Colour pigments: Colour pigments present in Palm oil include; carotenoids, chlorophyll, and gossypol. The carotene
has been found to be an excellent indicator of crude oil quality.
Procedure: Lovibond Tintometer with 1-inch cell was used for the analysis of colour, and the latter read in terms of red
colour band that matched the colour of the refined oils.
(c) Free Fatty acid: Free fatty acid results from chemical or enzymatic hydrolysis of the fatty acid glycerides. Its
presence in oil sample is a measure of the quality of the crude and refined oils.
Procedure: 2.8ml of oil of known FFA, was measured into a conical flask and diluted with 25ml of ethanol. A drop of
phenolphthalein was added. This was titrated against 0.1N sodium hydroxide until a permanent pink colour was
registered, and the results recorded.
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FFA(%) =
VxMxN
10W
Where, N - Normality of NaOH; V - Volume of NaOH; W - Weight of oil sample, M- Molecular weight of oil sample
used.
(d) Oxidation products: When an unsaturated fatty acid chain reacts with air at room temperature, (a process known as
autoxidation), hydroperoxides are formed. At high temperature, these peroxides break down to hydrocarbons, aldehydes
and ketones. These cleavage products impart odour and flavour to oil and must be removed.
(i) Peroxide Value; This is a measure of primary oxidation whose product is hydrocarbons. These hydrocarbons are
further oxidized to water, which causes rancidity of the oil on storage.
Procedure: 30ml of chloroform - glacial ethanoic acid mixture in the volume ratio of 1:2 was transferred to a conical
flask connected to a reflux condenser. The mixture was then heated to boiling and the vapour condensed in the lower part
of a jacketed tube. When the reflux became steady, about 1.6 ml of potassium iodide was added from the top of the
condenser. The precipitate of KI was dissolved by adding 5 drops of water. The mixture was heated for 5 minutes and 2ml
of the oil was pipetted into the mixture through the top of the condenser also. The pipette was rinsed with 2ml of
chloroform into the boiling mixture, and boiling continued for 5 minutes. 50ml of distilled water was added, and 2ml of
the sample was then titrated with 0.02N thiosulphate solution, using starch solution as indicator. The result is reported as;
PV =
VxNx1000
G
Where V - vol. of thiosulphate used (ml), N - normality of thiosulphate solution, and G - vol. of sample (ml)
(ii) Anisidine value; This measures the amount of secondary oxidation in a sample of oil. Its products are aldehydes and
ketones, whose oxidation induces higher rancidity effect to the oil.
Procedure; The procedure for analysis for AV is the same as in the PV, except that the temperature at which these
cleavage products are formed is higher.
(e) Iron (Fe): This is a metal element which, with copper, induces oxidation of the unsaturated fats and oils at the double
bond. Removal of iron will reduce the rate of oxidation reaction at the high temperature of deodorization.
Procedure: 0.2mg Fe stock solution was pipetted into 100ml conical flask. 10ml of 10% hydroxylamine hydrochloride
was added. The solution was diluted with water and mixed. 10ml of 0.25% phenolphthalein was added and allowed to
stand for 15 minutes and diluted to the mark. Using about 5ml test tube, the transmittance was read in spectrophotometer
20 at 510 UV light. The results of characterization experiments are presented in table II.
Table II Laboratory experimental results compared with the international standard. (Test temperature is 80 oC,
and bleaching earth dosage is 1%), [7].
Parameters
Laboratory experiment
Degummed Bleached Deodorized
Oil
Oil
Oil
Colourin1inch 19.5
Red 11.5Red
3.2Red units
cell
unit
units
FFA%
3.5
2.8
0.12
PV m.eq/kg
5.8
4.2
3.00
AV m.eq/kg
7.5
6.4
4.05
IV (Ppb)
50.6
45.2
45.0
Phosphorous
0.035
0.03
0.015
Iron
350
20.0
4.30
International standard
Degummed Bleached Deodorized
Oil
Oil
Oil
20.0
Red 10.5Red
2.5
Red
unit
units
units
3.2
3.5
0.1
3.2
1.0
4.8
6.6
6.0
3.7
50.6
46.0
45.0
0.52
0.35
0.012
280
200
0.05
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2.4 Optimization of FFA removal using with CCD

Optimization of the factors for the degumming of palm oil using phosphoric acid was carried out using Central
Composite Design, a type of Response Surface methodology, RSM. The CCD had two factorial level with 3 numeric
factors, which also has 6 axial points and 6 centre points, Betiku, et al 2012. The factors and levels used for the CCD are
shown in Table III, while the design matrix with the responses is shown in table IV.
Table III, Factors and levels for the RSM (CCD)
Variable
Acid Conc.
Temperature
Contact time
Units
-1
+1
w/v(%)
0.5
1.0
1.5
02.0
2.5
40
60
80
100
120
Min
20
40
60
80
100
Table IV, Design matrix with responses for FFA removal, (%)
Std.
Order
3
6
2
15
10
5
12
1
20
13
11
4
9
8
18
17
14
7
19
16
Run
Order
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
Acid conc
(%)
1.00
2.00
2.00
1.50
2.50
1.00
1.50
1.00
1.50
1.50
1.50
2.00
0.50
2.00
1.50
1.50
1.50
1.00
1.50
1.50
Time
(mins)
40.00
20.00
20.00
30.00
30.00
20.00
50.00
20.00
30.00
30.00
10.00
40.00
30.00
40.00
30.00
30.00
30.00
40.00
30.00
30.00
Temp.
( oC)
40.00
80.00
40.00
60.00
60.00
80.00
60.00
40.00
60.00
20.00
60.00
40.00
60.00
80.00
60.00
60.00
100.00
80.00
60.00
60.00
Response
(%)
5
4
5.3
4.2
5.3
3.9
4.1
5.1
4.8
5.1
4.9
5.2
3.6
3.9
4.8
4.7
3.7
3.8
4.6
4.4
3.0 DISCUSSION
3.1 Optimization
Numerical optimization was used to search the design space using the model created to find the factor setting that
met the desired goal of maximal removal efficiency. With 20 solutions founds (table IV), the optimal conditions were
selected based on the highest desirability. The optimum conditions are: Acid concentration of 1%, Contact time of 40 min.
and Process temperature of 80oC. The optimum conditions were validated by repeating the degumming at the predicted
optimum conditions.
3.2
Analysis of Variance (ANOVA)

Analysis of variance is a method of dividing the variation observed in experimental data into different parts, each
attributable to a known source. It shows if the factor or models in the experiments are significant or not. The result is
shown in table V.
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Table V ANOVA TABLE
Source
Model
A-Acid conc. (%)
B-Contact time(mins)
C-Temperature(oC)
Residual
Lack of Fit
Pure Error
Cor Total
Sum of
Squares
5.05
1.00
0.25
3.80
1.39
0.98
0.41
6.44
df
3
1
1
1
11
5
19
Mean
Square
1.68
1.00
0.25
3.80
160.087
0.089
0.082
F- value
Value
19.39
11.51
2.88
43.79
1.09
p-value
Prob>F
< 0.0001 significant
0.0037
0.1091
< 0.0001
0.4943 not significant
The Model F-value of 19.39, implies the model is significant. There is only a 0.01% chance that a "Model FValue" this large could occur due to noise. Values of "Prob > F" less than 0.0500 indicate model terms are significant. In
this case A and C, are significant model terms. Values greater than 0.1000 indicate the model terms are not significant.
The "Lack of Fit F-value" of 1.09, implies there is a 49.43% chance that a "lack of Fit F- value" this large could occur
due to noise.
R-Squared
Adj R-Squared
Pred R-Squared
Adeq Precision
0.7843
0.7439
0.6477
14.796
The "Pred R-Squared" of 0.7843 is in reasonable agreement with the "Adj R-Squared" of 0.7439. "Adeq
Precision" measures the signal to noise ratio. A ratio greater than 4 is desirable. The ratio of 16.509 indicates an
adequate signal. This model can be used to navigate the design space.
3.3 Model Equations
Final Equation in Terms of Coded Factors:
FFA (%) = + 4.53 + 0.25* A- 0.13* B - 0.49 * C
Final Equation in Terms of Actual Factors:

FFA (%)
= +5.61750 + 0.50000*Acid conc. (%) - 0.012500* Contact time(mins) - 0.024375*Temperature(oC)
3.4 Model Validation

To validate the model equations obtained for adequacy in predicting response, residual plots were used. ANOVA assumed
that residuals were independent of each other and are distributed according to a normal distribution with constant
variance. This is shown in table VI, where the predicted, actual and residual values were given according the standard
order.
Table VI, Validation
Standard Order
Actual Value
Predicted Value
Residual
1
5.1
4.89
0.21
2
5.30
5.39
-0.09
3
5.00
4.64
0.36
4
5.2
5.14
0.057
5
3.9
3.92
-0.018
6
4.00
4.42
-0.42
7
3.80
3.67
0.13
8
3.9
4.17
-0.27
9
3.6
4.03
-0.43
10
5.3
5.03
0.27
11
4.90
4.78
0.12
12
4.1
4.28
-0.18
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13
14
15
16
17
18
19
20
5.1
3.70
4.20
0.076
4.70
4.8
4.60
4.8
5.51
3.56
4.53
0.087
4.53
4.53
4.53
4.53
-0.41
0.14
-0.33
-0.012
0.17
0.27
0.07
0.47
3.5 Normal Plots.

3.5.1 Normal Plot of Residuals; this is shown in Fig. 3
Design-Expert Software
Phosphorus PKO(mg/l)
Normal Plot of Residuals
Color points by value of

Phosphorus PKO(mg/l):
0.0452
99
N o r m a l % P r o b a b ility
0.012
95
90
80
70
50
30
20
10
5
-2.00
-1.00
0.00
1.00
2.00
3.00
Internally Studentized Residuals
Fig. 3 Normal Plot of Residuals

The normal probability plot indicates whether the residuals follow a normal distribution, in which case the points will follow
a straight line. Some moderate scatter, even with normal data were observed. Definite patterns like an "S-shaped" curve, which
indicates a transformation of the response may provide a better analysis as shown in Fig. 3.
3.5.2 Residuals vs Predicted Plot; the plot is shown in Fig. 4

0.012
Residuals vs. Predicted

In te r n a lly S tu d e n tiz e d R e s id u a ls

0.0452
3.00
2.00
1.00
0.00
-1.00
-2.00
-3.00
0.01
0.02
0.03
Predicted
Fig. 4 Residuals vs Predicted Plot
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0.05
1020
This is a plot of the residuals versus the ascending predicted response values. It tests the assumption of constant
variance. The plot should be a random scatter (constant range of residuals across the graph.) Expanding variance
("megaphone pattern <"). This plot indicates the need for a transformation.
3.5.3 Residuals vs Run; this is also shown in Fig.5
0.012
Residuals vs. Run

In te r n a lly S tu d e n tiz e d R e s id u a ls

0.0452
3.00
2.00
1.00
0.00
-1.00
-2.00
-3.00
10
13
16
19
Run Number
Fig. 5 Residuals vs Run order

This is a plot of the residual versus the experimental run order. It allows for a check to be made for lurking
variables that may have influenced the response during the experiment. The plot showed a random scatter. Trends indicate
a time related variable lurking in the background. Blocking the randomization provides insurance against trends ruining
the analysis.
3.5.4 Predicted vs Actual; this plot is shown in Fig. 6.
Predicted vs. Actual

0.0452
0.05
0.012
P r e d ic te d
0.04
0.03
0.02
0.01
0.01
0.02
0.03
0.04
0.05
Actual
Fig. 6 Predicted vs Actual

Figure 6, is the graph of the actual response values versus the predicted response values. It helps to detect a
value, or group of values, that are not easily predicted by the model. The data points should be split evenly by the 45
degree line
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3.6 Model Graphs

One Factor Plots
The One Factor Plots of Acid concentration, Contact Time and Process temperature, are shown in Fig.7(a c)
Factor Coding: Actual
Phosphorus (mg/l)
One Factor
Warning! Factor involved in AC interaction.
0.2
CI Bands
Design Points
P h o s p h o r u s ( m g /l)
X1 = A: Acid concentr
Actual Factors
B: Contact time = 30.00
C: Temperature = 60.00
0.15
0.1
0.05
1.00
1.20
1.40
1.60
1.80
2.00
A: Acid concentr
One Factor
0.05
Actual Factors
A: Acid conc. (%) = 1.50
C: Temperature(oC) = 60.00
P h o s p h o r u s P K O ( m g /l)
CI Bands
Design Points
X1 = B: Contact time(mins)
0.04
0.03
0.02
0.01
20.00
25.00
30.00
35.00
40.00
B: Contact time(mins)
One Factor
0.05
X1 = C: Temperature(oC)
Actual Factors
A: Acid conc. (%) = 1.50
B: Contact time(mins) = 30.00
P h o s p h o ru s P K O (m g /l)
CI Bands
Design Points
0.04
0.03
0.02
0.01
40.00
48.00
56.00
64.00
72.00
80.00
C: Temperature(oC)
Fig. 7 Model plots of Acid concentration, Contact Time and Process temperature
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The figures show the effects of the process variables on the degumming efficiency of the Phosphoric acid. It can
be seen that the three factors of acid concentration, time and temperature had serious effects on the degumming efficiency
of the acid. It therefore means that as the values of the factors increased, the removal efficiency is affected.
Fig.7(a), shows that the removal efficiency of FFA continues to increase as the acid concentration is increased. This
could be attribited to the hydrophobic nature of the acid. There tend to be no limit to acid concentration but sound
judgement is to stop concentration increase at the optimum point when any additional increase did not result to a
corresponding removal of FFA. In Fig 7 (b), FFA removal also increased with time, as noted by Egbuna et al 2009. This is
because, according to [14], FFA removal is affected marginally by the resident time. The effect of temperaturee on
removal efficiency of FFA is shown in Fig.7(c). As shown, the removal efficiency reduces with increase in temperature. It
follows then that the higher the process temperature, the lower the removal efficiency.
4.0 CONCLUSION
The optimal process parameters for the removal of FFA during degumming of palm Oil, with Phosphoric acid
has been investigated. Response Surface Methodology, a type of Central Composite Design, (CCD), was successfully
applied in the experimental design in order to study the effect of the key parameters of Time, Temperature and Acid
Concentration on the degumming efficiency, and the conditions for the optimal removal of FFA were found to be, time,
temperature and Acid concentration of, 40min. 80oC and 1% by weight of acid concentration, respectively, with FFA of
3.6675% in the degummed oil. The predicted percentage of 3.8% has a good correlation with the actual value . Validation
was done by repeating the experiments at the predicted optimum conditions as shown in table VIII. The results obtained
from the optimization of the degummed Palm oil parameters showed that the degumming efficiency is linearly affected by
Concentration of degumming acid, and contact time, and degumming temperature, as these can be interpreted from graph
and chart shown above. Concentration, and Temperature, invariably increase the degree of FFA removal from Palm Oil.
The good correlation between the predicted and experimental values shows that the method adopted is good enough for
the process and that the process variables of acid concentration, and temperature were significant. The results obtained,
have demonstrated that the quality and stability of finished palm oil product can be greatly influenced by the degumming
stage. Variation of the degumming conditions has shown how temperature, degumming chemicals and time conditions can
affect the stability of the final product.
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Application of RSM in Optimizing The Removal of Ffa at The Degumming Stage in The Refining of Palm Oil

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Application of RSM in Optimizing The Removal of Ffa at The Degumming Stage in The Refining of Palm Oil

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International Journal of Scientific Research Engineering & Technology (IJSRET), ISSN 2278 0882

Volume 4, Issue 10, October 2015

APPLICATION OF RSM IN OPTIMIZING THE REMOVAL OF FFA AT

Crude palm oil

2.4 Optimization of FFA removal using with CCD

Analysis of Variance (ANOVA)

Final Equation in Terms of Actual Factors:

3.4 Model Validation

3.5 Normal Plots.

Normal Plot of Residuals

Color points by value of

Internally Studentized Residuals

Fig. 3 Normal Plot of Residuals

3.5.2 Residuals vs Predicted Plot; the plot is shown in Fig. 4

Residuals vs. Predicted

Color points by value of

Fig. 4 Residuals vs Predicted Plot

Residuals vs. Run

Color points by value of

Fig. 5 Residuals vs Run order

Predicted vs. Actual

Color points by value of

Fig. 6 Predicted vs Actual

3.6 Model Graphs

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