Factors Affecting Palm Oil Fractionation Process
The palm oil fractionation process strives to obtain fat crystals with high stability and good filtration performance. Since crystallization occurs in a eutectic system of solid fat and liquid oil, the complexity of the components and the operating conditions directly affect the palm oil fractionation.
Factors Affecting Palm Oil Fractionation Process:
- Oil products and oils of different qualities have different triglyceride components, and the process influence of oil production and refining makes the oil products have differences in the difficulty of separation.
- Seedlings and uneven crystal nuclei. The so-called seedlings refer to the crystal nuclei that are first formed during the cooling crystallization process, and can induce solid fat to precipitate and grow around them. In the palm oil fractionation process, solid fatty acids with similar fatty acid structures to those in solid fats are generally added. Sometimes the oil is not pretreated for deacidification, and the free fatty acids contained are used as seedlings to facilitate the growth of fat crystals. Uneven crystal nuclei refer to crystals that precipitate during the refining and transportation of oils due to temperatures lower than the solidification point of solid fats.
- Crystallization temperature and cooling rate In palm oil fractionation, due to the long carbon chains of the three acyl groups in the triglyceride molecule, there will be serious supercooling and supersaturation during crystallization, and the crystallization temperature is often much lower than the solidification point of solid fat. The cooling rate depends on the temperature difference and heat transfer area between the cooling medium and the oil. Too large a temperature difference will form crystal nucleus scale on the surface of the heat exchanger, affecting heat exchange and delaying the palm oil fractionation process.
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