Aqueous Extraction of Oil from Palm Kernel

Abstract

ABSTRACT Aqueous extraction of oil from palm kernel was investigated on a laboratory scale, varying several processing parameters, with main emphasis on their effects upon oil yield. Oil was obtained as a clear, yellowish, separate phase. Maximum oil yield was obtained at 20 min of grinding with a Waring Blendor, extraction temperature 45°C, grinding temperature 60°C, and pH 7.0. Increasing the grinding time and extraction temperature did not improve the oil yield. On either side of pH 7.0 not only was the oil yield decreased but an emulsion tended to form. The dilution ratio had no effect on the oil yield. Oil yield was increased further by re‐extraction.