Design and Development of An Infrared System for Enzyme Inactivation in Oil Palm Fresh Fruits

This study focuses on the design and development of an infrared system for enzyme inactivation in oil palm fresh fruits. The system was fabricated using stainless steel and equipped with 2 infrared lamps on each side fixed on a dome which has aluminium reflector which facilitates the full radiation to the fruits and the fruits were placed on quartz glass fused with silica which passes the infrared radiation properly. Experiments were conducted using varying power levels (120 V, 180 V and 240V) and treatment durations (20, 40 and 60 minutes). The treated fruits were analysed forparameters such as internal and surface temperature measured to determine the effectiveness of lipase inactivation using thermometers. Results show that the infrared system efficiently inactivated lipase, with optimal results observed at a treatment of 240 V for 60 minutes, achieving maximum internal and surface temperatures. This study highlights the potential of IR heating as a superior alternative to conventional methods in preserving the quality of palm oil during processing. Further exploration of IR heating applications in food processing is encouraged to enhance production efficiency and product quality