Palm kernel testa removal: a new method

Abstract

A new method was developed for the removal of testa from palm kernel utilizing sequential treatment with sodium carbonate (Na2CO3) and hydrogen peroxide (H2O2). Factorial design was used to identify the effects of the operational parameters upon the palm kernel testa removal proess. The factors were Na2CO3 concentration (C1), Na2CO3 treatment duration (t₁), Na2CO3 temperature (T1), H2O2 concentration (C2), H2O2 treatment duration (t2), and H2O2 temperature (T2). The results of screening experiments indicated that t₁ and t₂ were not significant, while T₁, C2 and T₂ were significant. Various interaction terms between T₁, C₁, T₂ and C₂ were also shown to be significant. FAME analysis of oil from raw palm kernel (RPK) and palm kernel without testa (PKK) showed that, with the exception of caprylic acid, the relative weight percentage of all fatty acid components within palm kernel slightly increased after the testa removal process.