Factors that affect the palm oil crystallization process include oil composition, homogeneous polycrystals and cooling conditions. (1) Oil composition: Palm oil contains 4% to 8% triglycerides, which will form a eutectic mixture with triglycerides, thereby reducing the solid content and slowing down the crystallization rate of oil. The monoglyceride content in palm oil is less […]
Read moreSterilize As the first step in palm fruit crushing, sterilization is crucial to the quality of palm oil. The main purposes of sterilization are as follows: Inactivate lipase activity to prevent the rise of free fatty acids; make palm fruit easier to fall off from fruit bunches; soften the peel to make oil easier to […]
Read moreSterilize Sterilization as the first step in palm fruit crushing is critical to the quality of the final product, palm oil. The main purposes of sterilization are as follows: Passivate lipase activity and prevent the rise of free fatty acids Makes the palm fruit easier to detach from the bunch Softens the peel so oil […]
Read moreThe treatment method for utilizing the discharged water and palm by-products finally discharged from the palm oil production and processing process is characterized by including: The cooling step uses a heat exchanger (2) to recover the waste heat of the discharge water finally discharged in the palm oil production and processing process and cool it; […]
Read moreThe treatment method for utilizing the discharge water finally discharged from the palm oil production and processing process and palm by-products includes: a cooling step, using a heat exchanger to recover and cool the waste heat of the discharge water finally discharged from the palm oil production and processing process; neutralization In the step of […]
Read moreAt present, the relatively mature palm oil fractionation method is dry fractionation, which is a relatively economical method. This method slowly cools the dissolved oil to a certain extent, and then filters, separates and crystallizes to separate out the solid ester. Basic process: palm oil → heating → cooling and crystallization → filtration → soft […]
Read moreSeveral parameters of fractionated palm oil 58 degree palm oil: Quality indicators: specific gravity: (60℃/20℃ water) 0.882, saponification value mgKOH/g: 193, transparency: clear and transparent at 80℃, smell and taste: inherent smell of palm oil, good taste, color (Lovibond color tank 133.4mm ): Y30, R3.0, moisture and volatile matter %: 0.04, impurity %: 0.043, melting […]
Read morePalm oil is extracted through pressing, that is, the oil in the pulp is extracted through physical and mechanical extrusion. The palm oil processing process can be divided into the following six steps: 1. Cleaning: Clean the picked palm fruits to remove the sediment and impurities on the surface. 2. Sterilization: Fresh palm fruits are […]
Read more(1) The monitoring period for palm fruit in plantations is 7-14 days. After picking, the palm fruit bunches are transported to the processing factory within 24-48 hours for grading. The grading requirements are: randomly select 100 fruit bunches from each car and check the rawness of them. The proportion of fruits, under-ripe fruits, ripe fruits, […]
Read more(1) The fruit bunches are sent to the virgin crushing plant within 24 hours after picking (to prevent FFA from increasing). (2) Steaming: sterilize the fruit bunches at 150°C for 2 hours and boil the stems. (3) Fruit peeling, lifting machine-peeling machine, fruit string rods are separated, the string rods are burned as fertilizer, and […]
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