Influence of Expeller Design Parameters on Free Fatty Acid Content and Colour of Palm Kernel (Elaeis guineensis) Oil

Short Communication: Expeller Design Influence on Palm Kernel Oil

Rahman Akinoso Department of Food Technology, Faculty of Technology, University of lbadan, Ibadan, Nigeria
Abdulganiy Olayinka Rajib Department of Agricultural and Environmental Engineering, Faculty of Technology, University of lbadan, Ibadan, Nigeria
Joseph Chulwugoziem lgbeka Department of Agricultural and Environmental Engineering, Faculty of Technology, University of lbadan, Ibadan, Nigeria

Keywords: palm kernel oil, oil expeller design , free fatty acid, colour

Published

2011-06-23

Issue

Section

Articles