Chapter ONE
INTRODUCTION
- 1.1Introduction
- 1.2Background of Study
- 1.3Problem Statement
- 1.4Objective of Study
- 1.5Limitation of Study
- 1.6Scope of Study
- 1.7Significance of Study
- 1.8Structure of the Research
- 1.9Definition of Terms
Chapter TWO
LITERATURE REVIEW
- 2.1Overview of Palm Oil Production
- 2.2Chemical Composition of Palm Oil
- 2.3Palm Oil Bleaching Process
- 2.4Activated Charcoal in Oil Bleaching
- 2.5Factors Affecting Bleaching Efficiency
- 2.6Studies on Palm Oil Bleaching
- 2.7Environmental Impact of Bleaching Process
- 2.8Alternatives to Activated Charcoal in Bleaching
- 2.9Current Trends in Palm Oil Bleaching
- 2.10Future Prospects in Palm Oil Industry
Chapter THREE
SYSTEM DESIGN AND IMPLEMENTATION
- 3.1Research Methodology Overview
- 3.2Selection of Research Design
- 3.3Data Collection Methods
- 3.4Sampling Techniques
- 3.5Experimental Setup and Procedure
- 3.6Data Analysis Techniques
- 3.7Quality Control Measures
- 3.8Ethical Considerations
Chapter FOUR
SYSTEM TESTING AND EVALUATION
- 4.1Presentation of Data
- 4.2Analysis of Data
- 4.3Comparison of Results
- 4.4Discussion on Bleaching Efficiency
- 4.5Impact of Activated Charcoal
- 4.6Comparison with Literature Findings
- 4.7Recommendations for Improvement
- 4.8Implications for Palm Oil Industry
Chapter FIVE
SUMMARY, CONCLUSION AND RECOMMENDATIONS
- 5.1Summary of Findings
- 5.2Conclusions
- 5.3Contributions to Knowledge
- 5.4Practical Implications
- 5.5Recommendations for Future Research
Thesis Overview
INTRODUCTION1.1 PREAMBLEPalm oil is one of the various types of vegetable oils, belonging to the group called liquids, because of its fatty acids content.The majority of the fats contains some colouring matter either as a natural constituent or discoloration produced during the processing. Natural pigments present in vegetable oils are mainly the carotenoid, giving yellow and red colours, and the chlorophylls which give green colours. Colour deterioration can also take place during the extraction process, especially in the local method of extraction used in the most parts of the Eastern region in Nigeria.
Removal or reduction of colours and other components, otherwise called ‘Bleaching†is necessary not only because a pale-coloured fat has an appeal of ‘purity’ but also because the colours of the fat can influence the appearance of prepared food and even more importantly, the pigment present may affect the flavour and stability of the fats and food made from it.The decoloration (bleaching) could be achieved by chemical treatment, heat treatment and adsorption methods. The most effective and widely used being the later. Thus, in this research project, bleaching by adsorption is carrIed out using an “Activated charcoal†(an adsorbent), a kind of active carbon, to substitute the use of local clays and the imported ‘Fuller’s Earth – in Palm Oil bleaching, which are rather expensive.The charcoal can be produced from different sources as from, coal, wood, bone, coconut shell, etc. It would be verified the most suitable form and type of charcoal for effective bleaching and the most favourable condition at which the “activated charcoal could be used, which in them affects the bleach ability’ of the Palm oil itself.
1.2 OBJECTIVEThe objective / aim of this research project is to verify the effectiveness of ‘Activated charcoal’ in the bleaching of palm oil. It will also expose the improvement in the use of local raw material (charcoal) in a chemical process (bleaching), in lien of the imported fuller’s Earth or other adsorbents which more expensive.
1.3 SCORE OF THE STUDYBasically, this, study dwells on the colours reduction of Palm oil, using an Activated charcoal as an adsorbent (bleaching agent). The major raw materials, Palm oil and charcoal were locally sourced, and information as regards the process were obtained form the literary and other resourceful materials (texts) that treats ‘Adsorption’ as a chemical process.