A Study on the Use of Water as a Medium for the Thermal Inactivation of Endogenous Lipase in Oil of Palm Fruit
Abstract
:1. Introduction
2. Materials and Methods
2.1. Materials
2.2. Determination of OPF Dimension
2.3. Heat Treatment of Fresh Palm Fruit
2.4. In Vivo Lipase Assay
2.5. Determination of FFA Content
2.6. Histological Light Microscopy
2.7. Abscission Zone Preparation
3. Mathematical Modeling of the Heat Inactivation of Endogenous Lipase in Palm Fruit
3.1. Heat Transfer
3.2. Inactivation Kinetics
3.3. Model Performance and Sensitivity Analysis
4. Results and Discussion
4.1. Experimental Results
4.1.1. Geometrical Dimension of OPF
4.1.2. Effect of Hot Water Treatment on the Integrity of Oil Cell/Globule Membrane
4.1.3. Effect of Hot Water Treatment on Abscission of OPF
4.1.4. Effects of Heat Treatment on FFA Accumulation in OPF
4.1.5. Effects of Heat Treatment on in Vivo Activity of the Residual Lipase
4.2. Simulation Results
4.2.1. Parameter Estimation and Model Performance
4.2.2. Reaction Rate Constant
4.2.3. Temperature and Residual Lipase Activity Distribution
4.2.4. Sensitivity Analysis
5. Conclusions
Author Contributions
Funding
Acknowledgments
Conflicts of Interest
Nomenclatures
cE | Lipase activity (U/kg-mes) |
cEt0 | Lipase activity (U/kg-mes) |
cEt | Lipase activity (U/kg-mes) |
Cpm | Specific heat capacity of mesocarp (kJ/kg⋅K) |
Cps | Specific heat capacity of shell (kJ/kg⋅K) |
Cpk | Specific heat capacity of kernel (kJ/kg⋅K) |
Edec | Activation energy (kJ/kmol) |
FFA | Free fatty acid (%) |
h | Convective heat transfer coefficients (kJ/m2⋅K⋅min) |
kdec | Inactivation rate constant (U−0.85/kg-mes−0.85⋅min) |
k0dec | Initial inactivation rate constant (U−0.85/kg-mes−0.85⋅min) |
Mm | Mass of mesocarp (kg-mes) |
NE | Number of measured data |
nd | Reaction order |
Pj | Value of measured data j |
Average value of measured data j | |
RA | Relative activity (%) |
Rg | Gas constant (kJ/kmol·K) |
Rm | Radius of fruit (m) |
Rk | Radius of kernel (m) |
Rs | Radius of shell (m) |
T | Temperature of fruit (K) |
Tw | Temperature of water (K) |
Subscripts | |
j | number of data |
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Property | Symbol | Value |
---|---|---|
Density (kg/m3) | 611 a | |
560 a | ||
1203 b | ||
Specific heat capacity (kJ/kg⋅K) | 2.816 b | |
2.291 b | ||
1.980 a | ||
Thermal conductivity (kJ/m·K·min) | 0.02082 b | |
0.04080 b | ||
0.03174 a | ||
Heat transfer coefficient (kJ/m2·K·min) | h | 150 c |
Part | Dimension (m) | Standard Deviation |
---|---|---|
Fruit radius (Rm) | 1.495 × 10−2 | ±4 × 10−3 |
Endocarp radius (Rs) | 7.1 × 10−3 | ±2 × 10−4 |
Kernel radius (Rk) | 6.1 × 10−3 | ±1 × 10−4 |
Water Temp (K) | 308 | 313 | 318 | 323 | 333 | 343 |
---|---|---|---|---|---|---|
rRMSE (%) | 1.57 | 4.56 | 3.17 | 5.83 | 5.62 | 7.70 |
Parameter | Value | Unit |
---|---|---|
Initial reaction rate constant (k0dec) | 0.035 | U−0.85/kg-mes−0.85⋅min |
Reaction order (nd) | 1.85 | - |
Inactivation energy (Edec) | 153,052 | kJ/kmol |
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Shehu, U.E.; Mokhtar, M.N.; Mohd Nor, M.Z.; Baharuddin, A.S.; Nawi, N.M. A Study on the Use of Water as a Medium for the Thermal Inactivation of Endogenous Lipase in Oil of Palm Fruit. Energies 2019, 12, 3981. https://doi.org/10.3390/en12203981
Shehu UE, Mokhtar MN, Mohd Nor MZ, Baharuddin AS, Nawi NM. A Study on the Use of Water as a Medium for the Thermal Inactivation of Endogenous Lipase in Oil of Palm Fruit. Energies. 2019; 12(20):3981. https://doi.org/10.3390/en12203981
Chicago/Turabian StyleShehu, Umar Etsu, Mohd Noriznan Mokhtar, Mohd Zuhair Mohd Nor, Azhari Samsu Baharuddin, and Nazmi Mat Nawi. 2019. "A Study on the Use of Water as a Medium for the Thermal Inactivation of Endogenous Lipase in Oil of Palm Fruit" Energies 12, no. 20: 3981. https://doi.org/10.3390/en12203981