sitelogo
 Home»Food Science Technology» Physiochemical characteristics of palm oil product from different oil mills

Physiochemical characteristics of palm oil product from different oil mills

 Department: Food Science Technology  
 By: usericon Israelim31  

 Project ID: 5922
   Rating:  (5.0) votes: 1
Rate this project
   Price:₦3000
Abstract
This project examines the quantity of palm oil sample obtained from different location in Abia State Nigeria in terms of determining the physiochemical characteristics of palm oil. The result obtained were as follow: Saponification: A 336.17KOH/mg, B 271.64mg/KOH/g C 226.76kg/KOH/g, D 220.6mg/KOH/g. iodine value: A 486, B657mg/2/g, C  7.52mg/2/g, D 5.99mg/2/g, E  6.82mg/2/g, F 7.65mg/2/g, G 0.79mg/2/g. Refractive Index A  1.462, B 1.462, C 1.4620, D 1.4620%, E 1.4620, F 1.4625, G  1.4610. Peroxide value A  1.8ml/g, B  2.4ml/g, C  6.6ml/g, D  3.4ml/g, E  1.5ml/g, F  3.7ml/g, G 3.4ml/g. free fatty acid: A 37.026%, B  42.355, C 32.819, D  45.1605, E  18.513, F  40112, G  1.4025. Smoke point: A  820c, B 1000c, C  1020c, D  1000c, E  1000c, F  1000c, G  850c. Flash point: A  1850c, B  1600c, C  1600c, D  1830c, E  1850c, F 1650c, G  1600c. The different samples of palm oil analyzed were ascertained for safe consumption but requires adequate handling to guarantee the expected shelf life.      ...
Preview +
Other Food Science Technology project topics and materials you might be interested in
»Determination of some physical properties of fresh and dried tiger nut (cyperus esculentus)
»Effect of Oil Types on the Physio-Chemical and Organoleptic Qualities of Akara
»Nutrient and anti-nutrient content of raw, fermented and germinated millet flour
»Formulation and production of ethanol from cassava waste peels
»Quality characteristics of cookies produced from wheat, corn – soy composite and the pasting characteristics of the flour blended
»Assessment of the cyanide content of different cassava products (Abachammiri, Fufu, Garri, African salad) consumed in Afikpo
»Assessing the impact of air humidity on the drying of freshly harvested corn
»Production of fruit squash from different local fruits
»Physico-chemical characteristics of biscuit produced from wheat-breadfruit composite flour
»Physico-chemical and sensory properties of biscuit produced from composite flour of wheat and pigeon pea
»The nutritional evaluation of biscuit produced from potato and plantain flours
»Evaluation of jams and marmalades produced from apple, orange, water melon and pineapple
»Quality evaluation of bread produced from wheat, tigernut and carrot flour blend
»Production of shelf-stable pineapple (Ananas Comosus) juice using gum arabic (Acacia Senegal) as a stabilizer
»Investigation on the quality of vegetable oils sold in Owerri market, Imo State

Upload Project

Do you have project materials to share? Upload and earn with it.

Departments