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American Journal of Food Technology
  Year: 2011 | Volume: 6 | Issue: 8 | Page No.: 701-704
DOI: 10.3923/ajft.2011.701.704
Monitoring the Free Fatty Acid Level of Crude Palm Oil Stored under Light of Different Wavelenghts
Oyem H. Henry

Abstract:
The effect of light of different colours (wavelength) on the Free Fatty Acid (FFA) value of stored crude palm oil is hereby reported. Equal portions of the palm oil samples were stored in an environment of red, blue and green lights, respectively for a period of 21 days. Aliquots were taken from each of these samples at two days interval for analysis. And the FFA values obtained plotted against the number of days of storage. Results obtained indicate that the FFA values of the oil increased with storage time. Also and more revealing is the fact that the FFA values of the samples did not follow any established order, especially as related to the spectrum of light.
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How to cite this article:

Oyem H. Henry , 2011. Monitoring the Free Fatty Acid Level of Crude Palm Oil Stored under Light of Different Wavelenghts. American Journal of Food Technology, 6: 701-704.

DOI: 10.3923/ajft.2011.701.704

URL: https://scialert.net/abstract/?doi=ajft.2011.701.704

 
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