Institute of Technology of Cambodia

Faculty of Chemical and Food Engineering

Assignment 1 : Food Processing II

Lecturer: Dr. TAN Reasmey

Members ID
CHUN Rotana e20190200

Academic Year: 2023 – 2024

1. How many brands of cooking oil (exclude blended oils) sold in markets and supermarkets
in Phnom Penh. They are sold in what volume? And price? Country of origin? What are
cooking oils made in Cambodia?
2. How many brands of blended oil sold in supermarkets? Country of origin? they are the
mixture of which oils? What are the advantages of blended oil over single oil?
3. Can you list down as many as you can what are possible raw materials that can be used to
make edible oil?
4. Why do we need to do refining of oil? What are the steps in refining process? What to
remove in each step?
5. What are important parameters to be analyzed in order to control the quality of final
product (oils)?
6. In your opinion, what are criteria to be considered in order to obtain oil with a good
quality and long shelf-life?
7. In Cambodia, what raw materials that we should use to process into oil? Why?
8. If you are requested to choose one raw material to make oil, which raw material you
choose and why?
9. Please describe the mechanism of partial and fully hydrogenation of oil? Why do we need
to get partial hydrogenated oil? Fully hydrogenated oils?

Answer

1. The number of brands of cooking oil sold in markets and supermarkets in Phnom Penh,
their volume, price, and country of origin may vary and change over time. It is best to
check with local stores or online shopping platforms for current information. Some
cooking oils made in Cambodia include palm oil, coconut oil, sesame oil, and peanut oil.
2. The number of brands of blended oil sold in supermarkets and their country of origin may
also vary. Blended oils are usually a mixture of different types of vegetable oils, such as
soybean oil, sunflower oil, canola oil, or palm oil. The advantages of blended oil over
single oil may include a better balance of nutrients and fatty acids, a higher smoke point
for cooking, and a more neutral taste and flavor.

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3. Possible raw materials that can be used to make edible oil include various seeds, nuts,
fruits, and grains, such as soybeans, sunflower seeds, rapeseeds, peanuts, corn, olives,
coconut, palm fruit, etc.

4. Refining of oil is done to remove impurities, unwanted substances, and improve the
quality of oil. The refining process involves several steps, including:

 Degumming: This step involves removing the gum or phosphatides from the
crude oil using water or acid.
 Neutralization: In this step, the free fatty acids in the oil are neutralized using an
alkaline solution.
 Bleaching: This step involves removing color pigments and other impurities
using bleaching earth or activated carbon.
 Deodorization: In this step, the oil is heated under vacuum to remove any
unpleasant odors and flavors.
 Dewaxing: This step is optional and is done to remove any waxes present in the
oil.

5. There are several important parameters that need to be analyzed in order to control the
quality of final product (oils), including:
 Free fatty acid content: This parameter indicates the degree of hydrolysis of the
oil and can affect the taste, odor, and shelf life of the oil.
 Peroxide value: This parameter measures the level of oxidative rancidity in the oil
and can indicate the freshness and stability of the oil.
 Color: The color of the oil can be an indication of the presence of impurities or
oxidation.
 Moisture content: Excessive moisture in the oil can promote microbial growth and
reduce the shelf life of the oil.
 Smoke point: This parameter measures the temperature at which the oil begins to
smoke and can indicate its suitability for high-temperature cooking.
 Fatty acid profile: The fatty acid composition of the oil can affect its nutritional
value and health benefits.

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  Trans fat content: Trans fats are unhealthy fats that can increase the risk of heart
disease, so it is important to monitor their levels in oils.
6. To obtain oil with good quality and long shelf-life, the following criteria should be
considered:
 Use high-quality raw materials: The quality of the oil depends on the quality of
the raw materials used. Therefore, it is important to use fresh, high-quality seeds
or fruits to produce oil.
 Proper storage: The oil should be stored in a cool, dry place away from sunlight
and other sources of heat. Exposure to light and heat can cause oxidation and
rancidity, which can reduce the shelf-life of the oil.
 Proper processing: The oil should be processed using proper techniques and
equipment to ensure that it is free from impurities and contaminants.
 Proper packaging: The oil should be packaged in clean, airtight containers to
prevent exposure to air and moisture, which can cause rancidity and spoilage.
 Regular quality control: Regular testing and analysis of the oil should be carried
out to ensure that it meets regulatory standards and consumer expectations for
quality and safety.
7. In Cambodia, there are several raw materials that can be used to produce oil, including
palm fruit, coconut, sesame seeds, and peanuts. The choice of raw material depends on
various factors such as availability, cost, and demand.
 Palm fruit is a popular raw material for oil production in Cambodia due to its high
yield and low cost. It is widely grown in the country, particularly in the provinces
of Kampong Speu, Kampong Chhnang, and Pursat. The oil extracted from palm
fruit is rich in vitamin E and antioxidants, making it a healthy option for cooking
and skincare.
 Coconut is another popular raw material for oil production in Cambodia. It is
grown in coastal regions and is known for its distinctive flavor and aroma.
Coconut oil is high in saturated fat, which makes it a stable cooking oil with a
long shelf-life.
 Sesame seeds and peanuts are also used to produce oil in Cambodia, although
they are less commonly used compared to palm fruit and coconut. Sesame oil is

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 known for its nutty flavor and is often used in Asian cuisine, while peanut oil is
popular for deep-frying due to its high smoke point.
Overall, the choice of raw material for oil production in Cambodia depends on various
factors such as availability, cost, and demand, but palm fruit and coconut are the most
commonly used due to their high yield and popularity.
8. If you are requested to choose one raw material to make oil, which raw material you
choose and why? I choose Palm fruit because it is a popular raw material for oil
production in Cambodia due to its high yield and low cost. It is widely grown in the
country, particularly in the provinces of Kampong Speu, Kampong Chhnang, and Pursat.
The oil extracted from palm fruit is rich in vitamin E and antioxidants, making it a
healthy option for cooking and skincare.
9. The process of hydrogenation involves adding hydrogen to liquid vegetable oils to make
them more solid and stable at room temperature. There are two types of hydrogenations:
partial and full.
 Partial hydrogenation involves adding hydrogen to the oil under high pressure and
high temperature, with the help of a metal catalyst. This process converts some of
the unsaturated fatty acids in the oil into saturated fatty acids, which makes the oil
more stable and less likely to spoil. Partially hydrogenated oils have a longer shelf
life and are often used in processed foods such as margarine, baked goods, and
snack foods.
 Fully hydrogenated oils involve adding even more hydrogen to the oil than in
partial hydrogenation, resulting in a completely saturated fat. This process
produces a solid fat that is even more stable than partially hydrogenated oils, but
it also eliminates any of the health benefits associated with unsaturated fats. Fully
hydrogenated oils are often used in industrial applications such as making soap or
lubricants.
The reason for partially hydrogenating oils is to improve their stability and shelf life,
while also providing a solid texture that is desirable in many food products. However,
partially hydrogenated oils also contain trans fats, which have been linked to an increased
risk of heart disease. In recent years, many food manufacturers have moved away from

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using partially hydrogenated oils and have replaced them with healthier options such as
palm oil or fully hydrogenated oils.