If you want to build a factory to produce palm oil, you must first have a deep understanding of the oil to determine the direction of development. The reasons why palm oil is widely used are as follows. First, palm oil exhibits good oxidative stability during frying. Therefore, palm oil is mainly used for frying instant noodles, fritters and French fries. Oxidation stability is the degree to which an oil oxidizes when frying at high temperatures. The oxidation of oil will affect the taste, color and nutrition of the product, and it is also easy to produce harmful substances to the human body. After comparison, it can be found that the color of palm oil will be fried in the same environment for a long time, but the alkali value and polar compound content in the oil are relatively reduced, and the oxidation stability is strong, which is more suitable for frying.
Second, palm oil is high in saturated fatty acids. Compared with edible oils such as soybean oil and rapeseed oil, the content of trans fatty acids produced during long-term heating is relatively low. When cooking oil is heated at high temperature and for a long time, trans fatty acids will be produced. Excessive intake of trans fatty acids can lead to increased plasma cholesterol and low-density lipoprotein levels, which is not good for the human body. Generally, oils with high unsaturated fatty acid content are prone to produce trans fatty acids, while palm oil is not easy to produce trans fatty acids, so it is widely used in deep frying.
In addition, palm oil as cooking oil, like other edible oils, can provide the body with the fatty acids and other substances it needs. In terms of vitamin E content, palm oil exceeds many vegetable oils. In addition, palm oil has less harmful components to the human body in the continuous or repeated heating process, so it has a good advantage in the oil and fat market.
After understanding the market positioning of palm oil, investors should fully understand the processing technology of palm oil, so that the oil factory equipment can produce edible oil that meets the market demand. Huatai mchinery and equipment manufacturers serve many palm oil factories. Here is a brief introduction of palm fruit Converting to palm oil requires a series of mechanized procedures, including fermentation, fruit removal, crushing, pressing, deacidification, decolorization, deodorization, fractionation, drying, packaging and other processes.
Enzyme killing is an important step in palm oil processing. The ripe brown pulp and core are rich in lipase, which can degrade the fat in the fruit, resulting in an increase in free fatty acids, which is why the price of oleic acid increases and the quality decreases. Enzyme killing is a heat treatment process, which softens and loosens the fruit and falls off from the fruit stalk, and at the same time better reduces the activity of lipase and avoids the production of a large amount of free fatty acids to ensure the quality of the finished oil.
The detached palm fruit requires cleaning, screening, crushing and other pretreatment processes to sufficiently break down the internal structure of the oil to facilitate oil extraction, which is then pressed or extracted. The oil content of palm fruit is high, and the yield of mechanically pressed oil is between 75% and 90%. During this process, the oil factory can use the screw oil press for continuous processing to obtain a good oil yield.
For most oils, the cake is extracted during processing in order to reduce the oil content in the cake. In the production of palm oil, the oil cake is usually seldom extracted, because the mixture of palm kernel and fiber will be obtained after the palm fruit is squeezed, and there is little remaining oil, so there is no need to extracted the oil cake to increase the oil yield, and the palm kernel can be Deep processing extracts palm kernel oil, so mechanically pressed palm oil is basically enough.
Crude palm oil needs to be separated from other substances through subsequent operations such as centrifugation and vacuum drying. Crude palm oil contains peptizing impurities such as phospholipids, proteins and viscous substances, as well as impurities such as free fatty acids and pigments. It needs to be separated through the treatment of refining equipment to obtain healthy nutrition and safe edible oil.
The refining process of palm oil can be divided into physical refining and chemical refining. The main difference between the two processes is the method of separation of free fatty acids. The deacidification process of physical refining is carried out at the same time as the deodorization process, and the deacidification process of chemical refining is usually carried out after hydration degumming. The physical refining deacidification method uses the high volatility characteristics of free fatty acids and odor molecules under high temperature and high pressure conditions to separate these impurities into crude oil.
In the process of physical refining and deacidification, there are strict standards for the content of phospholipids and pigments in oil. In the process of degumming and bleaching, these impurities should be separated as much as possible to avoid the reaction of peptized impurities and pigments at high temperature, which will affect the quality of the finished oil. Chemical refining and deacidification is to add an appropriate amount of alkali solution to crude oil, use acid-base neutralization reaction to separate free fatty acids, and reduce the content of phospholipids in the oil. The chemical refining process is relatively convenient to operate, but the waste water generated needs to be treated so as not to affect the environment.