Thermal Kinetic Engineering of Virgin Red Palm Oil Beverage Product Quality for Storage Optimization Model Design

Palm oil is rich in carotenoids, which give it a distinct reddish hue and contribute to its functional value. The virgin red palm oil emulsion drink is a novel food product that extracts carotenoids and meets the human requirement for pro-vitamin A. The emulsification and stabilization by using carboxymethyl cellulose, resulting in a final look that closely resembles a colloidal suspension. The quality of this beverage is primarily determined by its acid value, an indicator of triglyceride hydrolysis, as the raw, unheated oil is susceptible to lipase enzyme activity. Various oil quality factors, such as peroxide value, iodine value, saponification value, acid value, percentage of oleic free fatty acids (oleic FFA), and percentage of palmitic free fatty acids (palmitic FFA), have been modeled to forecast the shelf life of beverage product. Using the Arrhenius model and accelerated shelf-life testing, the study determined that the product’s shelf life, based on the acid value at 8°C, is 412 hours. The shelf life, determined by the criteria of peroxide value, iodine value, saponification value, oleic FFA, and palmitic FFA, are 363, 398, 419, 398, and 398 hours, respectively. An effective model for optimizing the process of storing products can be developed to generate recommendations for the ideal combination of storage time and temperature, ensuring that the expiration date is not exceeded. Utilizing thermal kinetic engineering and storage optimization models for virgin red palm oil products can make a substantial contribution to modeling other food products, ensuring that they do not exceed the expiration date for different storage temperatures.