ABSTRACT
Palm oil plays a vital role as edible vegetable oil for daily human consumption. However, the process technologies and the quality of palm oil produced have remained stagnant for the past decades. This paper reviews the latest development in the process technologies that can be applied in the palm oil milling process to improve the sustainability and efficiency of palm oil production, as well as the quality of the oil produced. Additionally, the rising concerns on process contaminants, i.e. 3-monochloropropane diol (3-MCPDE) and glycidyl ester (GE), found in the refined edible oils have intensified the efforts to develop methods that can improve the quality of crude palm oil produced from the mills. This study will be beneficial for the development of a sustainable palm oil milling process with improved oil quality.
Acknowledgments
The authors are grateful for the support from the Sime Darby Plantation Research, Monash-Industry Palm Oil Education and Research Platform, Monash University Malaysia, and Sime Darby Foundation.
Disclosure statement
The authors declare no conflict of interest.
Abbreviations
3-MCPDE – 3-monochloro-1, 2-propanediol esters
BOD – Biochemical oxygen demand
CBC – Cake breaker conveyor
COD – Chemical oxygen demand
CPO – Crude palm oil
DAG – Diacylglycerols
DCO – Diluted crude oil
DOBI – Deterioration of bleachability index
EFB – Empty fruit bunch
EFSA – European Food Safety Authority
FFA – Free fatty acid
FFB – Fresh fruit bunch
GE – Glycidyl esters
MAE – Microwave-assisted extraction
MAG – Monoacylglycerols
MPOB – Malaysian Palm Oil Board
OER – Oil extraction rate
PFF – Palm press fiber
PKO – Palm kernel oil
POME – Palm oil mill effluent
PORAM – Palm Oil Refiners Association of Malaysia
PPKO – Processed palm kernel oil
PPO – Processed palm oil
RBDPO – Refined, bleached, deodorized palm oil
SC-CO2 – Supercritical carbon dioxide
SFB – Sterilized fruit bunch
TAG – Triacylglycerols
UAE – Ultrasound-assisted extraction