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What are the factors affecting refined palm oil?

September 16, 2021

The quality of refined palm oil depends not only on the quality of crude palm oil, the quality of oil refining equipment, the oil refining process, and the proficiency of the workers, but also the control of temperature, moisture, light and rays, oxygen, and catalysts.

 refined palm oil

1. Temperature

Temperature is an important factor that affects the speed of chemical reactions. For general chemical reactions, every time the temperature rises by 10°C, the reaction speed approximately doubles; for fat oxidation speed, temperature also plays an important role.


2. Moisture

It can cause and promote the putrefaction of hydrophilic substances (such as phospholipids, enzymes, microorganisms, etc.), strengthen the activity of enzymes, facilitate the reproduction of microorganisms, lead to hydrolytic rancidity, and increase the production of oil peroxides.


3. Light and rays

Light, especially ultraviolet light, can promote the oxidation of fats and oils. This is due to photo-oxidation, which can decompose the trace amount of hydroperoxide in the oil, generate free radicals, and enter a chain reaction, which accelerates the oxidation of the oil. High-energy rays (β-, γ-rays) irradiating food can significantly accelerate the susceptibility to oxidative rancidity. This phenomenon is usually explained as the reason that radiation can induce the generation of free radicals.


4. Oxygen

The auto-oxidation and polymerization process is a process in which oils and oils react with oxygen, and the oxygen absorption in the auto-oxidation and polymerization process is gradually increased. In general, the greater the concentration of oxygen, the faster the oxidation rate. In the storage container, the greater the partial pressure of oxygen, the faster the oxidation proceeds.


5. Catalyst

There are many oxidation-promoting substances in oils, trace metals, especially variable metals, which have a significant effect. They are powerful catalysts for the automatic oxidation and rancidity of oils. Due to their existence, they greatly shorten the induction period of oil oxidation and speed up the oxidation reaction. .