Hydrogenation of Palm Fatty Acid Distillate (PFAD) for Food Additive Raw Material

Rafination process of CPO produce palm fatty acid distilate (PFAD) as a by product which contain 82-99 % of free fatty acid (FFA). PFAD can be used as a raw material to produce food additives like stearic acid and magnesium stearate. The problem is stearate content in PFAD can’t meet the commercial...

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Main Author: Ravi Zakaria, Abdu
Format: Final Project
Language:Indonesia
Online Access:https://digilib.itb.ac.id/gdl/view/38681
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Institution: Institut Teknologi Bandung
Language: Indonesia
id id-itb.:38681
spelling id-itb.:386812019-06-13T11:50:44ZHydrogenation of Palm Fatty Acid Distillate (PFAD) for Food Additive Raw Material Ravi Zakaria, Abdu Indonesia Final Project Hydrogenation, stearate, PFAD, iodin value, acid value. INSTITUT TEKNOLOGI BANDUNG https://digilib.itb.ac.id/gdl/view/38681 Rafination process of CPO produce palm fatty acid distilate (PFAD) as a by product which contain 82-99 % of free fatty acid (FFA). PFAD can be used as a raw material to produce food additives like stearic acid and magnesium stearate. The problem is stearate content in PFAD can’t meet the commercial specifiation, so that we need the hydrogenation of PFAD to increase the stearate fraction in PFAD. Therefore, this research is intend to study the hydrogenation reaction of PFAD. The research was held by three stages. The first stage was mean to compare hydrogenation methode for PFAD between Gaseous Hydrogenation (GH) and Catalytic Transfer Hydrogenation (CTH). The second stage was mean to determine the effect of process parameter in selected hydrogenation methode. The third stage was mean to scale-up the hydrogenation process. CTH methode use ammonium format as a hydrogen donor compound and 10% Pd/C as catalyst, meanwhile GH methode use gaseous hydrogen and catalyst 19% Ni/Al2O3. Based on the research, CTH product is more preferable rather than GH product, CTH product has lower iodin value which mean the hydrogenation conversion was higher as well as from visual-sensoric observation the product is more like to stearic acid, so the CTH was selected as a hydrogenation methode for the next stage of research. The challenge of CTH is it separation process of product and catalyst which much harder than GH. In 70, 80, and 90?C temperatur variation of CTH it is known that increasing temperature can increase the saturation index of fatty acid. In 2,3 M ; 3,6 M ; and 4,2 M ammonium formate concentration variation is known that 3,6 M concentration has a highest saturation index. On the Third stage with used of 30 g PFAD, the yield of hydrogenated product is higher than the regular which used only 10,8 g PFAD/batch. text
institution Institut Teknologi Bandung
building Institut Teknologi Bandung Library
continent Asia
country Indonesia
Indonesia
content_provider Institut Teknologi Bandung
collection Digital ITB
language Indonesia
description Rafination process of CPO produce palm fatty acid distilate (PFAD) as a by product which contain 82-99 % of free fatty acid (FFA). PFAD can be used as a raw material to produce food additives like stearic acid and magnesium stearate. The problem is stearate content in PFAD can’t meet the commercial specifiation, so that we need the hydrogenation of PFAD to increase the stearate fraction in PFAD. Therefore, this research is intend to study the hydrogenation reaction of PFAD. The research was held by three stages. The first stage was mean to compare hydrogenation methode for PFAD between Gaseous Hydrogenation (GH) and Catalytic Transfer Hydrogenation (CTH). The second stage was mean to determine the effect of process parameter in selected hydrogenation methode. The third stage was mean to scale-up the hydrogenation process. CTH methode use ammonium format as a hydrogen donor compound and 10% Pd/C as catalyst, meanwhile GH methode use gaseous hydrogen and catalyst 19% Ni/Al2O3. Based on the research, CTH product is more preferable rather than GH product, CTH product has lower iodin value which mean the hydrogenation conversion was higher as well as from visual-sensoric observation the product is more like to stearic acid, so the CTH was selected as a hydrogenation methode for the next stage of research. The challenge of CTH is it separation process of product and catalyst which much harder than GH. In 70, 80, and 90?C temperatur variation of CTH it is known that increasing temperature can increase the saturation index of fatty acid. In 2,3 M ; 3,6 M ; and 4,2 M ammonium formate concentration variation is known that 3,6 M concentration has a highest saturation index. On the Third stage with used of 30 g PFAD, the yield of hydrogenated product is higher than the regular which used only 10,8 g PFAD/batch.
format Final Project
author Ravi Zakaria, Abdu
spellingShingle Ravi Zakaria, Abdu
Hydrogenation of Palm Fatty Acid Distillate (PFAD) for Food Additive Raw Material
author_facet Ravi Zakaria, Abdu
author_sort Ravi Zakaria, Abdu
title Hydrogenation of Palm Fatty Acid Distillate (PFAD) for Food Additive Raw Material
title_short Hydrogenation of Palm Fatty Acid Distillate (PFAD) for Food Additive Raw Material
title_full Hydrogenation of Palm Fatty Acid Distillate (PFAD) for Food Additive Raw Material
title_fullStr Hydrogenation of Palm Fatty Acid Distillate (PFAD) for Food Additive Raw Material
title_full_unstemmed Hydrogenation of Palm Fatty Acid Distillate (PFAD) for Food Additive Raw Material
title_sort hydrogenation of palm fatty acid distillate (pfad) for food additive raw material
url https://digilib.itb.ac.id/gdl/view/38681
_version_ 1821997575718305792