General Information
    • ISSN: 2010-0221
    • Frequency: Bimonthly
    • DOI: 10.18178/IJCEA
    • Editor-in-Chief: Prof. Dr. Shen-Ming Chen
    • Executive Editor: Mr. Ron C. Wu
    • Abstracting/ Indexing: Chemical Abstracts Services (CAS), Ulrich's Periodicals Directory, CABI, DOAJ, Electronic Journals Library, Google Scholar, ProQuest, and Crossref
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Prof. Dr. Shen-Ming Chen
National Taipei University of Technology, Taiwan

IJCEA 2013 Vol.4(3): 111-113 ISSN: 2010-0221
DOI: 10.7763/IJCEA.2013.V4.274

Sterilization of Oil Palm Fresh Fruit Using Microwave Technique

I. Umudee, M. Chongcheawchamnan, M. Kiatweerasakul, and C. Tongurai
Abstract—Dramatically increasing rate of free fatty acid (FFA) in long storage oil palm fruit is one of the most crucial problems of oil palm mill industries. The aim of this paper is to study the possibility of oil palm fruits sterilization by using microwave irradiation in order of halting enzymatic lipolysis reaction which caused of FFA production. The results indicate that microwave heating can be interrupted the FFA produced reaction and the optimum condition heating temperature of the fruits mesocarp is 50 °C but not exceed to 80 °C, and the fruits can be storage for 7 days at ambient condition without FFA significantly generation. Conclude that heating from irradiation of microwave is capacitating for dry and clean sterilization system.

Index Terms—Sterilization, palm fruit, microwave, free fatty acid.

The authors are with the Department of Chemical Engineering, Faculty of Engineering, Prince of Songkla University, Songkhla 90112 Thailand (e-mail:,,, chakrit.t@


Cite:I. Umudee, M. Chongcheawchamnan, M. Kiatweerasakul, and C. Tongurai, "Sterilization of Oil Palm Fresh Fruit Using Microwave Technique," International Journal of Chemical Engineering and Applications vol. 4, no. 3, pp. 111-113, 2013.

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