A RMUTT researcher discovered the way to gain higher increase in quality and quantity of palm oil.

A researcher from RMUTT discovered the way to decrease moisturizer by the use of microwave oven and infrared wave which it can help save cost of production and energy together with gaining higher increase in quality and quantity of palm oil too.

Asst. Prof. Dr. kloyjai Cheikinted, the researcher from Rajamangala University of Technology Thanyaburi (RMUTT), said “currently the University has researched and discovered how to reduce moisturizer in palm by using a microwave oven together with infrared wave to help ripen palm at an appropriate condition affecting to bettering quality and quantity, and saving time and energy including reducing pollution causes. Now, key processes in palm oil extraction are that they start from ripening the palm, dividing palm from its shell and destroying lipase enzyme in order to reduce causes of hydrolysis preventing water isolation into glycerin and oxidation reaction causing rancid oil smell.”

She continued “the previous technology had used heat from water vapour to ripen palm. After a palm oil extraction, the process to get rid of moisturizer must be done. Therefore, at this stage it surely causes a loss of productivity, creates higher cost of production and consumes much energy. Water losses about 35-40%”

She added that “after using microwave oven with infrared wave, the results of oil palm extraction are better. The process uses less time and energy to separate palm from its shell. The moisturizer rate is constant at 21 minutes when palm goes though the processes. The cost of payment is cheaper 4-5 times when compared to the previous method. Moreover, there is an increase effective productivity as well.

Translated by Mr. Suraporn Onputtha