Abstract
Palm oil is the world’s most-produced vegetable oil that is serving as an important source of food and energy for many developing and underdeveloped countries. The global demand for palm oil will continue to rise, owing to the growing population and economy. Presently, tremendous efforts have been devoted to improving the sustainability of palm oil production. One strategy is to improve the oil extraction rate (OER) during the milling process. The average OER in Malaysia has remained stagnant between 19 and 21% for the past 40 years. Based on the world production of palm oil in 2018, approximately 3 million tonnes of additional palm oil can be produced globally with a 1% increase in OER. In this paper, the current status of the palm oil milling process and the factors affecting the OER are discussed. Subsequently, the methods to improve the OER are reviewed. Furthermore, the importance of producing good quality oil whilst improving the OER is emphasised. In conclusion, some of the methods reviewed have the potential for industrial application and they warrant further investigation.
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Abbreviations
- 3-MCPD:
-
3-monochloro-1, 2-propanediol
- CPO:
-
crude palm oil
- DAG:
-
diacylglycerols
- DCO:
-
diluted crude oil
- EFSA:
-
European Food Safety Authority
- EFB:
-
empty fruit bunch
- FFB:
-
fresh fruit bunch
- GE:
-
glycidyl esters
- MAG:
-
monoacylglycerols
- MPOB:
-
Malaysian Palm Oil Board
- OER:
-
oil extraction rate
- PFF:
-
palm press fibre
- RBDPO:
-
refined, bleached, deodorised palm oil
- SFB:
-
sterilised fruit bunches
- TAG:
-
triacylglycerols
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Acknowledgements
The authors are grateful to the financial and technical support from the Sime Darby Plantation Research, Sime Darby Foundation, Monash-Industry Palm Oil Education and Research Platform of Monash University Malaysia.
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Chien Lye Chew: conceptualisation, data curation, investigation, visualisation, writing—original draft, writing—review and editing; Chun Yong Ng: writing—original draft; Wai Onn Hong: writing—review and editing; Ta Yeong Wu: visualisation, investigation; Yee-Ying Lee: validation, writing—review and editing; Liang Ee Low: project administration, writing—review and editing; Pei San Kong: data curation, investigation; Eng-Seng Chan: conceptualisation, supervision, writing—original draft, writing—review and editing.
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Highlights
• Increasing oil extraction rate (OER) improves sustainability
• Factors affecting OER and the methods to improve OER are discussed
• OER must not be improved at the expense of oil quality
• An industry-feasible method is still required
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Chew, C.L., Ng, C.Y., Hong, W.O. et al. Improving Sustainability of Palm Oil Production by Increasing Oil Extraction Rate: a Review. Food Bioprocess Technol 14, 573–586 (2021). https://doi.org/10.1007/s11947-020-02555-1
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DOI: https://doi.org/10.1007/s11947-020-02555-1