Results 111 to 120 of about 10,526 (157)

Measuring the deforestation that did not happen – a global perspective

Knoke T, Cueva J, Bingham L, Pintado K, Kindu M, Döllerer M, Fibich J, Köthke M, Menzel A, Rammig A, Senf C, Biber P, Wuepper D, Hänsel M, Venmans F, Hanley N, Paul C.   +16 more
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Performance evaluation of an Oil Palm Fruit Screen

Journal of Food Engineering, 2004
An oil palm fruit screen was designed (in the Research Engineering Division of NIFOR) to separate calyx from oil palmfruits ( prior to fruit sterilization) and to clean fruits, thereby improving oil palm fruit quality in the Small Scale ProcessingEngineering (SSPE) used at NIFOR.
Badmus, G. A., Adeyemi, N. A., Owolarafe, O. K.   +2 more
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Controlling fruit-shedding in the oil palm

Endeavour, 1992
Abstract The oil palm is a major factor in the economy of much of South East Asia and maximising the harvest is of major consequence. One important source of loss is the shedding of ripe fruit from the bunches before they reach the factories. Study of the course of abscission reveals unusual processes in the oil palm — and in a few other plantation ...
Daphne J Osborne, Janice Henderson, R.H.V Corley   +2 more
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Preservation of oil palm fruit and oil palm fruit mesocarp by gamma irradiation

Journal of the Science of Food and Agriculture, 1981
AbstractExperiments were conducted to determine the potential of gamma radiations in the extension of the shelf‐life of oil palm fruit and oil palm fruit mesocarp. In the course of the experiment, it was observed that even though palm fruits in their harvested form, went bad within 3 days post‐harvest, their shelf‐life can be extended to at least 2 ...
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Effect of sterilization on fruit recovery in oil palm fruit processing

Journal of Agricultural Engineering Research, 1988
Abstract Poor oil palm fruit recovery has been a major problem at the palm oil mills. This paper reports the results of studies into the loosening of fruits from freshly harvested fruit bunches and bunches chopped into spikelets at steam sterilization temperatures of 100°C and 130°C with sterilization time varying from 15 to 120 min.
O.O. Babatunde, M.T. Ige, G.A. Makanjuola   +2 more
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Digital Image Processing of Palm Oil Fruits

International Journal of Food Engineering, 2006
The oil content of the flesh of mesocarp has direct relationship with color bands red, green and blue. By running intensive experiments, it was found that oil content correlated with the red color band, with a regression value of 0.86. The finding of this study may be useful for determining the ripeness of oil palm for harvesting and for the use in the
Thomas S.Y. Choong, Saad Abbas, Abdul Rashid Shariff, Rohaya Halim, Mohd Halim S. Ismail, Robiah Yunus, Salmiaton Ali, Fakhrul-Razi Ahmadun   +7 more
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The effect of fruit storage on palm oil bleachability

Journal of the American Oil Chemists' Society, 1992
Storage of oil palm fruits resulted in crude oil that was difficult to bleach, especially from bruised fruits. Fruits stored in the shade were less affected than those exposed to sun and rain. Surprisingly, oil from fruits stored at 5°C was highly hydrolyzed and difficult to bleach.
W. L. Slew, N. Mohamad
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Histological localization of oil palm fruit lipase

Journal of the American Oil Chemists' Society, 1990
Development of free fatty acids (FFA) and subsequent deterioration of palm oil quality can be attributed to lipase, an active hydrolytic enzyme present in the mesocarp of oil palm fruit. A histochemical method was used to localize this enzyme in the mesocarp. FFA released from endogenous glycerides were precipitated as lead salt.
C. Mohankumar, C. Arumughan, R. Kaleysa raj   +2 more
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Determination of the bruise indexes of oil palm fruits

Journal of Food Engineering, 2009
This study determines the bruise indexes of oil palm fruits as criteria for use in the design of the oil palm fruits stripper. Bruise has been classified into four according to the bruise area and the effect of each category on the free fatty acid (FFA) has been investigated.
Suryanto, Hadi, Ahmad, Desa, Akande, Fatai Bukola   +2 more
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Production of palm oil from fruit

Journal of the American Oil Chemists' Society, 1983
AbstractPalm oil is obtained from the fruit flesh ofElaeas guineensis. Whole bunches of ripe fruit are harvested and brought to the oil mill. Processing involves sterilization, mechanical removal of fruit from the bunch, and mechanical breakdown of the fruit structure followed by expression of the oil in a screw press.
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