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THE BLEACHING OF PALM
OIL USING ACTIVATED CHARCOAL
ABSTRACT
This project work is on the bleaching
of palm oil using activated charcoal.
The charcoal used for this work was
made from pieces of animal bone by carbonization method. It was then
activated into two different samples. Firstly, the basic sample was
activated using anaphoric acid (H2 s04) while the other was
activated by just heating as a control for the experiment; both at a constant
temperature of 5000c and approximate time of 2hours.
They were both size reduced into fines
and sieved into particle 3ye of 150um portion of the crude palm oil was
degummed and neutralized for bleaching. Each interval of bleaching with
both the acid activated and the ordinary activated charcoal was 8mins and temperature
of 1500c over a hot plate, and subsequent filtration of the
solution.
A spectrophotometer was used to measure
the absorbance of the oils (crude and bleached) at selected wave length of
480Um. This was converted as the degree of colour reduction expressed in
percentages.
Results obtained showed that optimum
quantity of the charcoal for bleaching is 5% by weight, of the oil, which gives
a percentage colour reduction as 97. 14% for the acid activated and 93.57% for
the calcinated sample.
Also, the characterization of both the
original oil and the bleaching oil showed that the later has appreciable
properties. Hence colour reduction was observable by naked eyes.
TABLE
OF CONTENTS
Chapter one
1.0
Introduction
1.1
Preamble
1.2
Objective
1.3
Scope of study
2.0
Literature Review
2.1.0
Chemical composition of palm oil
2.1.1
Carotenes
2.1.2
Phosphatides
2.1.3
Gums
2.1.4
Compositions and standards of palm oil
2.2.0
Spoilage factors of palm oil
2.2.1
Preventive measures
2.2.2
Inhibitors
2.3.0
Refining of creebe palm oil
2.3.1
Degumming
2.3.2
Neutralization
2.3.3
Bleaching
2.3.4
Deodorization
2.3.5
Chemical bleaching method
2.3.6
Accretion bleaching
2.3.7
Bleaching by adsorption
2.4.0
Adsorption
2.4.1
Uses of adsorption
2.5.2
Physical adsorption
2.5.2
Chemisorptions
2.6.0 Adsorbents
2.6.1
Bauxite
2.6.2
Decolourising carbons
2.6.3
Gas-adsorbent carbon
2.6.4
Molecular screening activated carbon
2.6.5
Synthetic polymeric adsorbents
2.6.6
Silica Gel
2.6.7
Alumna
2.6.8
Bone char.
2.7.0
Charcoal
2.7.1
Properties of charcoal
2.7.2
Activated charcoal
2.7.3
Methods of charcoal activation
2.7.4
Properties of activated charcoal
2.7.5
Chemical properties of activated charcoal
2.7.6
Physical properties of activated charcoal
2.7.7
Uses of activated charcoal
CHAPTER
THREE
3.0
Experimental method
3.1.0
Materials
3.1.1 Material
treatment
3.2.0
Charcoal activation using acid
3.2.1
Charcoal activation by heat treatment
3.3.0
Degumming of Palm oil
3.3.1
Neutralization
3.4.0
Bleaching of palm oil
3.4.1
Experimental set-up
3.5.0
Characterization of palm oil
3.5.1
Specific gravity
3.5.2
Iodine value
3.5.3
Free fatty acid
3.5.4
Saponification value
3.5.5
Esterification value
3.5.6
Process flow chart
CHAPTER
FOUR
4.0
Experimental result
4.1.0
Effect of bleaching sample
4.2.0
Effect of temperature on bleaching
4.3.0
Colour observation at absorbance
4.4.0
Concise table for characterization
CHAPTER
FIVE
5.0
Discussion
CHAPTER
SIX
6.0
Conclusion
CHAPTER
SEVEN
7.0
Recommendation
References
Table of nomenclature
Appendices
CHAPTER
ONE
INTRODUCTION
1.1
PREAMBLE
Palm oil is one of the various types of
vegetable oils, belonging to the group called liquids, because of its fatty
acids content.
The majority of the fats contains some
colouring matter either as a natural constituent or discoloration produced
during the processing. Natural pigments present in vegetable oils are
mainly the carotenoid, giving yellow and red colours, and the chlorophylls
which give green colours. Colour deterioration can also take place during
the extraction process, especially in the local method of extraction used in
the most parts of the Eastern region in Nigeria.
Removal or reduction of colours and
other components, otherwise called ‘Bleaching” is necessary not only because a
pale-coloured fat has an appeal of ‘purity’ but also because the colours of the
fat can influence the appearance of prepared food and even more importantly,
the pigment present may affect the flavour and stability of the fats and food
made from it.
The decolouration (bleaching) could be
achieved by chemical treatment, heat treatment and adsorption methods.
The most effective and widely used being the later. Thus, in this
research project, bleaching by adsorption is carred out using an “Activated
charcoal” (an adsorbent), a kind of active carbon, to substitute the use of
local clays and the imported ‘Fuller’s Earth – in Palm Oil bleaching, which are
rather expensive.
The charcoal can be produced from
different sources as from, coal, wood, bone, coconut shell, etc. It would
be verified the most suitable form and type of charcoal for effective bleaching
and the most favourable condition at which the “activated charcoal could
be used, which in them affects the bleach ability’ of the Palm oil itself.
1.2
OBJECTIVE
The objective / aim of this research
project is to verify the effectiveness of ‘Activated charcoal’ in the bleaching
of palm oil. It will also expose the improvement in the use of local raw
material (charcoal) in a chemical process (bleaching), in lien of the imported
fuller’s Earth or other adsorbents which more expensive.
1.3
SCORE OF THE STUDY
Basically, this, study dwells on the
colours reduction of Palm oil, using an Activated charcoal as an adsorbent
(bleaching agent). The major raw materials, Palm oil and charcoal were
locally sourced, and information as regards the process were obtained form the
literary and other resourceful materials (texts) that treats ‘Adsorption’ as a
chemical process.
AFFILIATE LINKS:
activated charcoal uses is to remove toxin and chemicals in the event of ingestion. preventing the absorption in the body. charcoal powder
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