THE EFFECT OF PYROLYSIS TEMPERATURE OF PALM OIL SHELL ON QUANTITY AND QUALITY OF LIQUID SMOKE
| Main Authors: | ., Ratnawati; Program Studi Teknik Kimia, FTI-ITI Jl. Raya Puspiptek Serpong 15320, Tangerang, Hartanto, Singgih; Program Studi Teknik Kimia, FTI-ITI Jl. Raya Puspiptek Serpong 15320, Tangerang |
|---|---|
| Other Authors: | ITI - Institut Teknologi Indonesia |
| Format: | Article application/pdf eJournal |
| Bahasa: | ind |
| Terbitan: |
BATAN
, 2013
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| Online Access: |
http://jurnal.batan.go.id/index.php/jsmi/article/view/1013 |
Daftar Isi:
- Palm oil shell can be processed into carbon and liquid smoke through pirolysis reaction where liquid smoke was obtained by condensation of smoke produced. In this research, liquid smoke was produced by pirolysis of 5 kg palm oil shell at temperature of 200 °C, 300 °C, and 400 °C for 4 hours and the composition of liquid smoke was analyzed with Gas Chromatography -Mass Spectrometry (GC-MS). The pirolysis processes at 200 °C, 300 °C, and 400 °C produced 460 mL, 510 mL, and 550 mL of liquid smoke and 3.98, 3.24 and 1.49 kg of carbon respectively. The result of liquid smoke with pirolysis process at 200 °C were 30.73 %(w/w) of antioxidant and food flavor component (guaiacol, 2,3 - butanedione, furfural and 2-methyl-2-cyclopentenone), and 34.31 %(w/w) of harmful components (phenol , 2-propanone, 2-butanone and cyclopentanone). At 400 °C, 27.39 %(w/w) of components can be used in food products and 26.51 %(w/w) of components was harmful for health. Liquid smoke produced fromthis experiment cannot yet be used as food preservative because it still contains harmful components which are dangerous for health, therefore it needs further separation.Keywords: Palm oil shell, Pirolysis, Condensation, Liquid smoke.