CONFIDENTIAL

UNIVERSITI KUALA LUMPUR

Malaysian Institute Of Chemical & Bioengineering Technology
FINAL EXAMINATION
JANUARY 2015 SESSION

SUBJECT CODE

: CPB 30303

SUBJECT TITLE

: OIL AND FAT PROCESS TECHNOLOGY

LEVEL

: BACHELOR

TIME / DURATION

: 3 HOURS

INSTRUCTIONS TO CANDIDATES

1. Please read CAREFULLY the instructions given in the question paper.

2. This question paper has information printed on both sides of the paper.
3. This question paper consists of ONLY Section A.
4. Answer ONLY FOUR (4) questions WITH at least ONE question from question 4 or
question 5.
5. Please write your answers on the answer booklet provided.

THERE ARE 3 PAGES OF QUESTIONS, EXCLUDING THIS PAGE.

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CONFIDENTIAL

SECTION A (Total: 100 marks)

INSTRUCTION: Answer FOUR (4) questions WITH at least ONE question from
question 4 or question 5.
Please use the answer booklet provided.

Question 1

(a)

Define physical refining.

(2 marks)

(b)

Differentiate between chemical refining and physical refining.

(4 marks)
(b)

Explain how the process of neutralization is carried out in chemical refining.

(8 marks)

(c)

Based on the analysis, it was found that palm oil consists of low phosphatide
contents in the oil. Analyze the suitable process of degumming for palm oil and
describe how the process is carried out.
(11 marks)

Question 2

(a)

Identify FIVE (5) differences between Twitchell process and Batch Autoclave process
in fat splitting.
(5 marks)

(b)

Explain TWO (2) types of isomerization for fatty acids.

(10 marks)

(c)

Discuss about polymorphism in crystallization of oil and fats.

(10 marks)

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JANUARY 2015

Question 3

(a)

Identify the functions of fats in the following baker products:

i.

Cake

ii.

Puff pastry
(4 marks)

(b)

Define surfactant.
(3 marks)

(c)

With the aid of diagram, describe the molecular structure of surfactant.

(6 marks)

(d)

Explain how surfactants work to remove dirt.

(6 marks)

(e)

State the allowable concentration and functions of the following additives in soap
formulation:
i.

Antioxidants

ii.

Antimicrobial agents

iii.

Glycerol
(6 marks)

Question 4

(a)

Explain the requirements of essential fatty acids in human diet.

(10 marks)

(b)

Recognize FOUR (4) risk factors of Coronary Heart Disease (CHD).

(2 marks)

(c)

Identify THREE (3) stages in development of Coronary Heart Disease (CHD).

(3 marks)

(d)

Explain briefly about Diabetes Mellitus as one of fat and human disease.
(10 marks)

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Question 5

(a)

Define the following terms:

i.

Iodine value.

ii.

Saponification value
(4 marks)

(b)

Identify TWO (2) advantages of using Gas Liquid Chromatography (GLC) compare to
conventional method for analysis of fatty acids composition.
(2 marks)

(c)

Table 1 shows the data analysis of moisture content by using Air Oven method for
Crude Palm Oil (CPO) and Refined Bleached Deodorized Palm Oil (RBDPO).

Table 1
Data

Sample 1: CPO

Sample 2: RBDPO

Mass of dish, m (g)

50.55

50.55

Mass of dish and test sample,

60.63

60.63

60.44

60.57

mb (g)
Mass of dish and test sample
after drying, an d (g)

i.

Explain how moisture content analysis is carried out by Air Oven method.
(5 marks)

ii.

Calculate the moisture contents for both samples.

iii.

Discuss your result in (ii).

(5 marks)
Hint: Compare your result with standard value.

(5 marks)
iv.

Explain why it is required to control the moisture content in the sample.

(4 marks)

END OF QUESTION