Assist. Prof. Gloyjai Choeiklintade, researcher from the Faculty of Agricultural Technology, Rajamangala University of Technology Thanyaburi (RMUTT) is the project researcher of reducing humidity of palm fruits by microwave oven and infrared.
Back then, the heat from steam is used to ripen palm fruits, then it was developed to be the extract from dried palm fruits called whole package drying system. The process is to bake palm fruits before extracting oils in order to remove humidity and palm flesh will drop off the the shells easier, and it is a way to stop lipase enzymes. The method is using 100 degrees celcius heat at least 1/2 hour to extract Grade A quality oil with low humidity and low fatty acid, also no waste water. Utilizing microwave and infrared can save energy 4-5 times when compared to reducing humidity by using hot air from heater. For more information, please contact at Tel. 08-1491-3894
Translated by Mr. Amondech Inkaew