KRISTALISASI PADA PENGOLAHAN CPO

• Main Author: MELLIATY SITINJAK, ELVRI
• Format: Theses
• Language: Indonesia
• Online Access: https://digilib.itb.ac.id/gdl/view/1722
• Institution: Institut Teknologi Bandung

Yield olein from processing palm oil into cooking; oil depends on crystallization process. Two system fractionation palm oil is dry <br /> fractionation and detergent fractionation, where dry _ fractionation process is a cheaper than detergent fractionation. Dry fractionation at <br /> i'ractionation as first step process in palm oil is a potential process to he developed. <br /> In this research, the effect of agitation (35, 70, 140 and 2150 rpm), variation of temperature cooling water (27 - 21 °C) and tine of <br /> crystallization process (2 and 3 hours) on growth and the increasing wei u ht of stearin crystal from fractionation palm oil were investigated. This research used CPO and RBDPO. <br /> The growth and the increasing weight of stearin crystal from fractionation CPO and RBDPO have two reginis is 27 - 25 °C (CPO), 30 - 25`C (RBDPO) as a regim 1 and 25 - 22 ° C as a regim It.The optimum agitation as a result of variation of agitation is 3 rpm;. In this research, maximal yield olein in the acceptable range standard cloud point (CP) cooking oil is 64 <br /> CP 10T from crystallization CPO and 64 °•'O', CP 9,5" C from crystallization RBDP0.