International Journal of Engineering and Information Systems (IJEAIS)

ISSN: 2000-000X
Vol. 1 Issue 10, December – 2017, Pages: 1-8

Deodorization of Palm Kernel Oil Using an Inclined Plate

Deodorizer
Orlando Ketebu1, Kotingo Kelvin2, Ogbise Ikpotin Benjamin3
1
Lecturer, Department of Chemical/Petroleum Engineering, Niger Delta University, Bayelsa State, Nigeria
2
Lecturer, Department of Mechanical Engineering, Niger Delta University, Bayelsa State, Nigeria
3
Levie Energy Limited, Plot 96 Elelenwo Close, G.R.A Phase 11, Port Harcourt
Email: orlandok2@yahoo.com1, kotingokelvin@yahoo.com2, ogbiseikpotin@yahoo.com3

Abstract— Palm kernel oil is a vegetable oil widely used in West Africa as skin moisturizer, cream, in the manufacture of perfumes
and also as food additives. The oil deteriorates during production, exposure to air, water and poor storage system notable in West
Africa. This rancidity of the oil is as a result of the formation of butyric and formic acids when aldehyde, formaldehyde and
butyraldehyde undergo further oxidation after unsaturated fatty acid from the oil form peroxy radicals in air. This research work
looks at removing the odouriferous materials from the crude palm kernel oil with an incline plate (aluminum) deodorizer placed at
angles 30 , 35 45 50 55 and 60 to the horizontal. The deodorizer uses natural convection process occurring around it as the
means by which volatiles on the heated oil are removed as it flows down the deodorizer. Results from the experiment carried out
and calculations showed that the best deodorized palm kernel oil was at an inclination of 30 o to the horizontal. And the highest
average Grashof number value of and for the oil flow surface and non-flow surface of the deodorizer was
obtained respectively. Angle 30 O also gave the least flow rate and least peroxide value of 2.1 mE/kg. Thus at angle 30o more heat
and volatiles are lost from the oil as it flows down the incline plate compared to other angles of inclinations (35 45 50 55 and
60 ).

Keywords—Palm Kernel oil; deodorization; angle of inclination; peroxide value;

1. INTRODUCTION
Palm kernel oil (P.K.O) is a vegetable oil gotten from the kernel of an oil palm fruit (Elaeis guineensis). Its extraction process
from palm fruit involves traditional, chemical and mechanical methods which have been well documented [1] [2] [3]. PKO is a
water insoluble substance consisting predominantly of glycerol esters of fatty acids as shown in table 1. Various research work
have been carried out on the physio-chemical properties of palm kernel oil [4][5][6]. PKO is widely used as component in
manufacturing of soaps, creams, food products, perfumes, etc. There applications are restricted in the presence of odouriferous
materials associated with the oils when spoilt. These odouriferous materials in the oil are as a result of lipids oxidation forming
hydro peroxide which further breaks down to ketones, aldehydes and other carbonyl compounds as well as residual fatty acids [7].

This off flavor of the oils can be objectionable in which case it is desirable to some consumers, mostly in the manufacturing of
perfumes, moisturizer, creams and soap, and undesirable to other consumers when used as edible oils and in the manufacturing of
other food products. Due to these odour creating problems encountered in the use of this oil, it has become important for the oil to
be refined to suit the desired quality needed for manufacturing of various products and for use as edible oil. The process of refining
this oil involves deodorization process which removes the volatile materials causing odour in the oil.
Deodorization is a process used in removing volatile materials causing Odour in the palm kernel oil and other vegetable oils along
with the removal of compounds which contribute to the flavour of the oil. Industrially, the process is carried out by blowing steam
across the oil held at 180-220 and at a vacuum of 2.6 mbar [8]. In this process, sometimes de-colourization of the vegetable oil
takes place which is termed bleaching.
This research work looks at removing adouriferious materials from crude palm kernel oil with an incline plate (aluminum)
deodorizer placed at angles 30 , 35 45 50 55 and 60 to the horizontal. The deodorizer uses natural convection process
occurring around it as the means by which volatiles on the heated oil are removed as it flows down the deodorizer. The average
Glashow number for each inclination, flow rate of the oil along the deodorizer and the average heat transfer coefficient and total
amount of heat loss from the oil at the different inclinations are used to analysis the inclined angle best suited for the deodorization
of the crude PKO.
\

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International Journal of Engineering and Information Systems (IJEAIS)
ISSN: 2000-000X
Vol. 1 Issue 10, December – 2017, Pages: 1-8
Table 1: Mixed glycerides of palm kernel oil with composition in percentage [9]

Acids No of carbon atoms Percent

Composition
Caprylic C8 3.3
Capric C10 3.4
Lauric C12 48.0
Myristic C14 16.2
Palmitic C16 8.4
Stearic C18 2.5
Oleic C18 15.1
Linoleic C18 2.3
Others 0.4

1.2 Rancidity of palm kernel oil

Palm kernel oil when exposed to air reacts with the atmospheric oxygen through the process of auto-oxidation (a free radical chain
reaction involving propagation and termination steps). The unsaturated fatty acids (lipids) form peroxy radicals between the lipid
molecules to form hydro peroxide and then into aldehydes, ketones hydroxyl groups [7]. The aldelyde, formaldehyde and
butyraldehyde formed, undergoes further oxidation to from formic acid and butyric acid. The butyric acids constitute the major
odouriferous material in the palm kernel oil followed by the formic acid. The boiling points of butyric and formic acids are 163.5
and 100.8 with molecular weight 88.0 and 46.
The level of deterioration of PKO is determined by its peroxide value which is a measure of the extent of oxidative deterioration of
the oil. The peroxide value is determined by iodine titration, in which the peroxide equivalent is found in term of element iodine
liberated from potassium iodide. Research has shown that if the peroxide value is greater than 10 mEq/kg, the oil is said to be
rancid [10]. Other evaluation such as moisture content, free fatty acid value, refractive index value and insoluble impurities also
determines the quality of the oil. .

1.3 Hydrolysis of palm kernel oil

The hydrolysis of palm kernel oil results to the rancidity of oil. This happens when the triglycerides react with water. During the
reaction, for every molecule of water reacting, one molecule of fatty acids is released. The reaction is fastened up by the action of
the lipolytic enzyme which acts as catalyst. The activity of the enzyme is increased when stored in a cold place. The odour that
results due to the rancidity comes from the acid formed (butyric acid).

1.4 Inclined plane deodorization process

This is a process in which the volatile materials and odour creating substance in PKO are removed by heating the oil to a
temperature above the temperature of the odour creating substance and allowing the oil to flow down an inclined plate in the
presence of convectional currents from natural convection which removes the odouriferous materials from the oil and the same
time cooling the oil. The aluminum plate is adjusted at different angles of inclinations to determine which of the angles is optimal
for deodorizing the oil. The following assumptions are made in this process (1) Heat loss/volatile loss from oil is by natural
convection (2) the oil has constant density, (3) Uniform laminar flow of oil, (4) Baffles in the design of the deodorizer helps in
creating uniformity in the flow. The refined oil is tested for its peroxide value which shows the extent of oxidative deterioration of
the P.K.O

1.5 Heat loss by natural convection in the deodorizer

Natural convection occurring in the Deodorizer is as a result of the density gradient between the surrounding air at room
temperature and the reverse surface of the inclined aluminum plate caused by the temperature gradient.
The air surrounding the heated oil and the aluminum inclined plate expands and move away and is quickly replaced by a cooler air
causing a natural convection current around the system.
The volatile material that causes odour escapes from the oil surface through this process resulting in the cooling of the oil as it
flows down the inclined plane.
Since the rate of heat loss is by natural convection, the Grashof number places an important role in determining at what angle is the
oil deodorized and cooled. The Grashof number is the ratio of the buoyancy forces to the viscous force in free convection. It has a
role similar to that played by the Reynolds number in forced convection and it is also a primary variable used as a criterion for
transition from laminar to turbulence boundary layer flow.

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International Journal of Engineering and Information Systems (IJEAIS)
ISSN: 2000-000X
Vol. 1 Issue 10, December – 2017, Pages: 1-8
The rate of loss of heat depends on the fluid motion governed by balance between the viscous force and buoyance force. Therefore
an increase in the Grashof number results to an increase in the rate of natural convection taking place.
Since the effect of turbulence is small or negligible and the velocities are low the effect of Reynolds number is neglected in the
natural convection process.
The following dimensionless groups are taken into consideration in discussing heat transfer by natural convection around the
deodorizer. The Nusselt number (Nu), Prandlt number (Pr) and the Grashof number (Gr).

Where

Where, h is heat transfer coefficient (J/m2.s.oC), .Lc is the characteristic length of the plate ( ) K is thermal
o o
conductivity of the fluid (J/m.s. C), is viscosity of the fluid (Kg/m.s), is Specific heat of fluid (J/Kg C), g is acceleration
due to gravity (m/s2), β is coefficient of thermal expansivity of air (1/ oC), ρ is density of Fluid (Kg/m3), and ΔΤ is the temperature
difference between the inlet or outlet and that of surrounding air (oC).

1.6 Correlations for an inclined plane

The correlation for heated inclined plate facing down ward [11] [12] (the reverse surface or non-flow surface of the
aluminum plate) is given by;
( )
For angles
Substituting equation 1, 2 and 3 in 4 gives average heat transfer coefficient ( )as
( )
( ( ))

The amount of heat loss from the reverse side of the plate by natural convection is given as;

( )
Substituting equation 5 in 6 yields;
( )
( ( )) ( )

All properties calculated for air at the mean average temperature between the aluminum wall and the air (at room temperature).
For the surface of the inclined aluminum plate where the oil flows) [11] [12] the correlation is given as
( )
For angles
Substituting equation 1, 2 and 3 in 8 gives;
( )
( ( ))

Amount of heat/Volatile loss from the surface of the aluminum inclined plate as the heated oil flows down is given as;

( )

( )
( ( )) ( )

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International Journal of Engineering and Information Systems (IJEAIS)
ISSN: 2000-000X
Vol. 1 Issue 10, December – 2017, Pages: 1-8
The other parameters in the equation are calculated for the P.K.O. at the average mean temperature while ( ) is the thermal
expansivity of air at the mean temperature.
The correlation are basically for laminar flow regions, therefore, the total amount of heat loss from the system is that due to
escaping volatiles and convection around the other surface of the plate.
( )
Where represent the amount of heat loss from the non-flow surface of the aluminum plate and is for the flow surface where
oil is poured.
2. MATERIALS AND METHOD
Plastic can for collecting cooled deodorized oil, Raw palm kernel oil, 2500ml Volumetric flask, Electric heater, digital
thermometer for measuring inlet and outlet temperature, 2500ml Metal can for heating oil, Six constructed inclined aluminum plate
deodorizer with dimensions, height or depth 0.005m, length 1.96m, width 0.178m with baffles (0.004m height and 0.178m width),
adjustable lever for inclination, Stop watch.

2.1 Procedure
0.002m3 of raw palm kernel oil was measured using the volumetric flask. The oil was heated to 180 oC in 2500 ml stainless metal
can with the aid of heater. The temperature T 1 (180oC) was noted as inlet temperature. The oil was poured through the orifice at the
top storage tank of the inclined plate deodorizer and it flows down the inclined plate. It is collected at the lower end of the inclined
plate at a reduced temperature and stored in a sealed 2500 ml metal can. The residence time is taken for each inclination and digital
thermometer was placed at the inlet and outlet of the inclined plate deodorizer to measure inlet and outlet temperatures. This
process was repeated for the different inclination angles with similar constructed deodorizers with the same dimensions. Figure 1
shows the schematic diagram of the constructed aluminum plate deodorizer. The peroxide value test for the PKO was determined
by titration following similar procedure used by Onwuka [13].

5
6

7 4

1
Figure 1 inclined aluminum plate deodorizer (1) inclined angles (2) aluminum plate deodorizer (3) angle regulator (4) deodorizer
tank (5) tank orifice (6) baffles (7) digital thermometer

3. RESULT AND DISCUSSION

The results in table 2 show that as the angle of inclination of the inclined plate deodorizer increases, when heated PKO at 180 OC is
poured on it, the outlet temperature of the oil decreases. This indicates that heat is lost from the PKO as it flows down the inclined
plate and the amount of heat loss decreases with increase in the angle of inclination of the aluminum plate deodorizer.

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International Journal of Engineering and Information Systems (IJEAIS)
ISSN: 2000-000X
Vol. 1 Issue 10, December – 2017, Pages: 1-8
Table 3 shows the calculated average Grashof number; flow rate, average heat transfer coefficient and total amount of heat/volatile
loss at the different angle of inclination when the PKO flows down the inclined plate deodorizer. The table showed that the average
Grashof number for the surface in which oil flows (surface facing upwards) and the back side of the plate (surface facing
downward) decreases with increasing angle of inclination. Since the volatiles and odouriferous materials in the PKO are assumed
to be removed by natural convection taking plate on the inclined plate as the oil flows. Heat is also removed from the reverse side
of the plate by natural convection too resulting to the cooling of the oil. The decreasing Grashof number shows that less volatiles
and heat are lost as the inclination angle increases as shown in table 3. Therefore the lower the angle of inclination of the plate, the
more the oil is deodorized. This result is corroborated with the peroxide value test of the PKO carried out as shown in table 4.

Table 2: Angular inclinations of the deodorizer and outlet temperature of PKO

No. of Runs Time Temperature (ᵒC)

Inlet Outlet Average outlet
30o inclination
1 32.00 180 110.2 111.75

2 32.00 180 113.3

35 o inclination
1 29.64 180 115.26 115.28

2 29.66 180 115.30

o
45 inclination
1 25.00 180 123.9 124.2
2 25.03 180 124.5
o
50 inclination
1 21.67 180 126.3 126.15
2 21.65 180 126.0
o
55 inclination
1 18.33 180 128.40 128.50

2 18.31 180 128.60

o
6o inclination
1 14.90 180 130.90 130.85
2 15.10 180 130.79

Table 4 shows that 30O had the lowest peroxide value of 2.1 mEQ/kg and the peroxide value increases as the angle of inclination
increases as shown in table 4. This is because the lower angle allowed enough contact to be made between the heated flowing oil
and surrounding air for volatiles to be removed by natural convection. The baffles placed inside the plate also disturbed the flow of
oil so that more volatiles can leave the surface of the oil at low angles.

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International Journal of Engineering and Information Systems (IJEAIS)
ISSN: 2000-000X
Vol. 1 Issue 10, December – 2017, Pages: 1-8
Table 3: Average Grashof number, flow rate, average heat transfer coefficient and total amount of heat/volatile loss

Average Average Average Flow rate Total rate Total Average Heat transfer
Residence Grashof (Gr) Grashof (Gr) ( ⁄ ) of Heat Coefficient ( ⁄ )
Time No. for No. for loss
surface facing surface facing ( ⁄ )
upward downward
30o inclination

35o inclination

45o inclination
25.02

50o inclination

55o inclination

60o inclination

Table 4: Peroxide values of the crude PKO and deodorized PKO

Angular inclination (O) Peroxide value (mEq/kg)

Crude PKO 18.0
30 2.1
35 3.2
45 4.8
50 5.4
55 6.0
60 6.6

Figure 2 show that the average heat transfer coefficient calculated for the different angle inclinations decreases as the angle of
inclination increases. This also shows that less heat/volatiles are lost as the angle increases. Figure 3 shows that the flow rate of the
oil increases exponentially with increasing angles of inclination of the plate. Thus, increased flow rate leads to less contact of the
heated oil with the surrounding air for volatiles to be removed. This finding is corroborated in figure 4 which shows that decreasing
the angle of inclination of the oil flow on the deodorizer, decreases the outlet temperature of the oil after flowing through the
deodorizer indicating more contact with surrounding air and more volatiles/heat lost to the surroundings.

2.7
transfer coefficient

2.6
Average heat

(kj/m2soC)

2.5
2.4
2.3
2.2
0 20 40 60 80
Angle of inclination (o)

Figure 2: Average heat transfer coefficient of heated oil against angle of inclination

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International Journal of Engineering and Information Systems (IJEAIS)
ISSN: 2000-000X
Vol. 1 Issue 10, December – 2017, Pages: 1-8

0.00005

Flow rate (m3/s)

0.00004
0.00003
0.00002
0.00001
0
0 20 40 60 80
Angle of inclination (o)

Figure 3: Flow rate of heated oil against angle of inclination

135
Average outlet temp.

130
drop (oC)

125
120
115
110
0 20 40 60 80
Angle of inclination (o)

Figure 4: Average outlet temperature of heated oil against angle of inclination

4. CONCLUSION
The results obtained from the calculations so far have shown that the best deodorized palm kernel oil was gotten at an
inclination of 30o to the horizontal of the deodorizer. Also at an angle of 30 o the amount of heat lost from oil as it flows down the
incline plane is higher compared other angles of inclination. The highest value of Grashof number was obtained at this angle with
the least flow rate and least peroxide value.
5. REFERENCES
[1] Chikoti, G. (1988). Commercial production of cooking oil at Premium Oil Industries, Lusaka, Zambia. In Proc. Zambia
Workshop on Oilseed Expression, Kafue, Zambia, pp.27-30
[2] Ibrahim, A. and Onwualu, A. P. (2005). Technologies for Extraction of Oil from Oil-Bearing Agricultural Products- A Review,
JAET, Vol.13, pp. 58-70.
[3] Ekwulugo, C. O., (2001). Design and Fabrication of an Improved Palm Kernel Oil Expeller, B. Eng. Project, Agricultural
Engineering Department, University of Nigeria, Nsukka.
[4] Chinyere, I.I, Collins N.U, Rophina C.U, Ngozi U.O., {1995). Chemical and physical characteristics of palm, palm kernel and
groundnut oils as affected by degumming, Journal of food chemistry, vol. 55 (1) pp. 29-34
[5] Azeez, O.S, Olatunde, O.N, Adewolu,.O., Olutoye, M.A., (2015). Refining and characterization of of Palm kernel oil using
treated charcoal and clay, International Engineering Conference, pp.367-372
[6] Atasie, V.N, Akinhanmi, T.F., (2009). Extraction, compositional studies and physic-chemical characteristics of palm kernel
oil, Pakistan Journal of Nutrition, Vol. 8 (6) pp. 800-803
[7] Talbot, G. (2016). The Stability and Shelf Life of Fats and Oils, Woodhead Publishing Series in Food Science, Technology and
Nutrition, Pages 461–503
[8] Sarvesh K., Agrawal S.K., (2016). A Critical Review on Edible Oils and Their Effects on Human Health, International Journal
of Ayurveda & Medical Sciences, Vol.1 (2) pp. 46-50
[9] John, J. M. (2009). Evaluation of the Lubricating Properties of Palm Kernel Oil, pp.107 – 114
[10] Pearson, D.M., (1976). The Chemical Analysis of Foods, 6th Edition. AVI Publishers, West Port
[11] Holman, J. (1986). Heat transfer, sixth edition, Mc Graw Hill book, pp. 343-346

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International Journal of Engineering and Information Systems (IJEAIS)
ISSN: 2000-000X
Vol. 1 Issue 10, December – 2017, Pages: 1-8
[12] Perry, R.H., (1997). Perry’s Chemical Engineers Hand Book, 7 th Edition Mc Graw Hill international edition
[13] Onwuka, G.I., (2005). Food Analysis and Instrumentation: Theory and Practice, Naphthali Prints, Lagos, pp. 89-98.

Authors

Author’s picture
Dr. Orlando Ketebu, Lecturer, department of Chemical/petroleum Engineering.
should be in
Niger Delta Univerrsity, Wilberforce Island, Amassoma, Bayelsa State, Nigeria
grayscale.

Picture size should

be absolute
3.18cm in height
and absolute
2.65cm in width

Author’s picture
Engr. Kotingo Kelvin, Lecturer, department of Mechanical Engineering.
should be in
Niger Delta Univerrsity, Wilberforce Island, Amassoma, Bayelsa State, Nigeria
grayscale.
.
Picture size should
be absolute
3.18cm in height
and absolute
2.65cm in width

Engr. Ogbise Ikpotin Benjamin, Levie Energy Limited, Plot 96 Elelenwo Close, G.R.A
Author’s picture
should be in Phase 11, Port Harcourt
grayscale.

Picture size should

be absolute
3.18cm in height
and absolute
2.65cm in width

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