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Oyinloye, G. M.
Department of Food Technology, Federal Polytechnic Nekede, Owerri, Nigeria
Igbozulike, A. O.
Department of Agricultural and Bioresources Engineering, Michael Okpara University of Agriculture Umudike, Nigeria
ABSTRACT
The effects of red mud treatment
on quality characteristics of palm oil were investigated. Some of the
characteristics studied were viscosity, flash point, smoke point, specific
gravity, density, refractive index, % moisture content, free fatty acid,
peroxide value, saponification value and sensory qualities (odour, colour,
taste and general acceptability).The result of the analysis shows that addition
of this red mud at 30%, 40% and 50% concentration increases the viscosity,
density, specific gravity, % moisture content, free fatty acid, peroxide value
and acid value while iodine value, saponification value, smoke point, flash
point and fire point were decreased.
Keywords: Palm fruit, red mud, palm oil, physiochemical, sensory characteristics, quality
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Published
Sunday, December 31, 2017
Issue
Vol. 3 No. 2, DEC 2017
Article Section
GENERAL
The contents of the articles are the sole opinion of the author(s) and not of UJET.
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