Senarai Teknologi 2002 – Pemindahan Teknologi MPOB

TT No. 173: Production of phytosterols from palm fatty acid distillate

Norsuzaini — Mon, 17 Feb 2020 12:37:44 +0000

Palm oil is an important product in the Malaysian economy. In most applications, foods and non-foods, refined and/or fractionated palm oil products are utilized. Crude palm oil contains a small amount of nutritionally valuable phytochemicals, including vitamin E (tocopherol and tocotrienol), phytosterols and squalene. During the process of palm oil refining, palm fatty acid distillate (PFAD) is co-produced as a by-product at the step of deacidificationdeodorization, entraining some of the phytochemicals. As a result, PFAD is relatively a rich source of beneficial phytochemicals, with potential for use as bioactive ingredients in nutraceuticals industry. We are currently focusing our efforts at the production of phytosterols from PFAD.

Main Researcher: Dr Ab. Gapor Md. Top
Email: gapor@mpob.gov.my

TT No. 172: Process for recovery of squalene from palm oil products

Norsuzaini — Mon, 17 Feb 2020 12:36:28 +0000

Squalene is a minor constituent of oils and fats. It is a triterpenoid aliphatic hydrocarbon with six unconjugated double bonds (Figure 1), first discovered in shark liver oil in 1906 by Mitsumaru Tsujimoto. It is present in human tissue and plant oils in small amounts. Squalene is a valuable commercial product and traditionally produced from shark liver oil.

Main Researcher: Dr Ab. Gapor Md. Top
Email: gapor@mpob.gov.my

TT No. 171: Road-making using oil palm fibre (Bit5)

Norsuzaini — Mon, 17 Feb 2020 12:35:15 +0000

Oil palm industries generate at least 30 million tonnes of lignocellulosic biomass annually in the form of oil palm trunks (OPT), empty fruit bunches (EFB), oil palm fronds (OPF) and palm pressed fibres (PPF). At present, the biomass is either left to rot in the plantations to provide organic nutrients to the oil palm trees (mulching) or used as solid fuel in the boilers to generate steam and electricity at the mills.

Main Researcher: Wan Hasamuddin Wan Hasan

TT No. 170: Solvent-soda extraction of cellulose and lignin from oil palm biomass

Norsuzaini — Mon, 17 Feb 2020 12:34:12 +0000

Lignin is a phenolic polymeric complex that attaches with cellulose and hemicellulose. Whereas, cellulose is a linear polymer of glucose (six carbon sugar) and hemicellulose is a branched polymer of xylose (five carbon sugar). Extraction of these components from lignocellulosic materials, with minimal waste by-products and with environmentally friendly process, has to be taken into consideration in order to make it economically viable and acceptable.

Main Researcher: Dr Astimar Abd Aziz
Email: astimar @mpob.gov.my

TT No. 169: Production of canned palm heart

Norsuzaini — Mon, 17 Feb 2020 12:32:59 +0000

Palm heart or umbut has become an exotic mass product mainly used as a salad ingredient in Europe. Normally, the source of palm heart is from coconut tree, but now the palm heart can be collected from oil palm tree. Oil palm hearts are slender, ivory-coloured, delicately flavoured and quite expensive. However, its quality deteriorates quickly if it is not processed immediately. It should be processed on site. This would also reduce transportation cost, which can be expensive.

Main Researcher: Dr Anis Mokhtar
Email: nitar@mpob.gov.my

TT No. 168: Production of MDF from oil palm biomass

Norsuzaini — Mon, 17 Feb 2020 12:31:18 +0000

Malaysia is one of the top five exporters of MDF in the world. Our total production capacity exceeds one million cubic metres per year. Presently, most of the major producers use rubberwood as the raw material. With the decline in the price of latex, interest in rubber plantation also decline. At present, the area under rubber is only about 1.2 to 1.4 million hectares, which is approximately half of its original size slightly over a decade ago. As such, it is envisaged that the supply of rubberwood for MDF production would not be sufficient to cater for the huge demand.

Main Researcher: Dr Mohamad Husin

TT No. 167: Determination of the eutectic mixture of diphenyl Oxide and biphenyl in vegetable oils and oleochemicals by HPLC – Dowtherm A

Norsuzaini — Mon, 17 Feb 2020 11:26:22 +0000

A survey (Tang et al., 1996) to gather information on the types of heating media used in the Malaysian palm oil refineries carried out by the Malaysian Palm Oil Board (MPOB) in 1995 revealed that a majority of the older palm oil refineries still use thermal heating fluids as heat-transfer media, but none of the fluids used are certified as food-grade. Even though the authority has recommended the replacement of thermal heating fluids by high-pressure steam as an alternative heat-transfer media, such move was slow as the cost involved is rather high.

Main Researcher: Felix Moh Mee Ho

TT No. 166: Automatic Colorimeter for Palm Oil

Norsuzaini — Mon, 17 Feb 2020 11:25:10 +0000

Colour is an important indication of product composition, purity and degree of deterioration. It is a quick check on degradation and the suitability and stability of the product for a particular use. In the case of vegetable oils, it is necessary to monitor each stage of the refining process to determine whether the correct colour has been obtained, as each type of oil will have its own ësell-byí colour specification. Hence, colour measurement is used for quality checks, production control and inspection of final product for conformance to predetermined colour tolerances and compliance with customer specifications.

Main Researcher: Dr Tan Yew Ai

TT No. 165: High Fibre Chocolate

Norsuzaini — Mon, 17 Feb 2020 11:24:06 +0000

Chocolate and cocoa products are a pleasure to eat and are well accepted as food in many cultures around the world. The nutritional value of foods is related to its composition including its content of carbohydrates, fats, proteins, minerals and vitamins. Despite a necessity to choose and consume healthy foods to provide a balanced diet, the human desire toward tasty foods is overwhelming. The challenge to provide healthy yet tasty foods is utmost on the minds of many food manufacturers. It is no secret that chocolates are greatly craved by almost everybody. This craving is further assisted by current trends showing that chocolate consumption on a regular basis is also healthy. Several formulated chocolate products are currently available in health stores, catering for special requirements for health conscious individuals. One such product is termed high fibre chocolate.

Main Researcher: Dr Mohd Suria Affandi Yusof

TT No. 164: Palm based low calorie bakery margarine

Norsuzaini — Mon, 17 Feb 2020 11:22:47 +0000

The role of different types of margarine in various baked products is subtly different. In cakes, margarine is an essential factor in incorporating finely dispersed air bubbles, which imparts fine crumb structure and delicate eating properties to the baked product. It helps increase the cake volume by shortening the strands of gluten, which in the absence of fat would form a tough mesh-like structure. In short pastry, a rather high fat content functions by preventing the hydration and subsequent toughening of the wheat protein. In puff pastry, the function of pastry margarine is to act as a barrier between the dough layers during rolling and prevent them from fusing together. This prevents the formation of three dimentional structure between the gluten protein in each thin dough layer during baking (Pederson, 1988), resulting in the characteristic light flaky texture.

Main Researcher: Noor Lida Habi Mat Dian