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| Large scale palm fruit sterilizer |
· Heat treatment destroys oil-splitting enzymes and arrests hydrolysis and autoxidation.
· For large-scale installations, where bunches are cooked whole, the wet heat weakens the fruit stem and makes it easy to remove the fruit from bunches on shaking or tumbling in the threshing machine.
· Heat helps to solidify proteins in which the oil-bearing cells are microscopically dispersed. The protein solidification (coagulation) allows the oil-bearing cells to come together and flow more easily on application of pressure.
· Fruit cooking weakens the pulp structure, softening it and making it easier to detach the fibrous material and its contents during the digestion process. The high heat is enough to partially disrupt the oil-containing cells in the mesocarp and permits oil to be released more readily.
· The moisture introduced by the steam acts chemically to break down gums and resins. The gums and resins cause the oil to foam during frying. Some of the gums and resins are soluble in water. Others can be made soluble in water, when broken down by wet steam (hydrolysis), so that they can be removed during oil clarification. Starches present in the fruit are hydrolyzed and removed in this way.
· When high-pressure steam is used for sterilization, the heat causes the moisture in the nuts to expand. When the pressure is reduced the contraction of the nut leads to the detachment of the kernel from the shell wall, thus loosening the kernels within their shells. The detachment of the kernel from the shell wall greatly facilitates later nut cracking operations. From the foregoing, it is obvious that sterilization (cooking) is one of the most important operations in oil processing, ensuring the success of several other phases.
Related reading: 1-5tph small scale palm oil miling machine for sale.
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| Palm oil pressing step |
· However, during sterilization it is important to ensure evacuation of air from the sterilizer. Air not only acts as a barrier to heat transfer, but oil oxidation increases considerably at high temperatures; hence oxidation risks are high during sterilization. Over-sterilization can also lead to poor bleach ability of the resultant oil. Sterilization is also the chief factor responsible for the refining of palm oils, leading to poor bleach ability of the extracted oil and reduction of the protein value of the press cake.
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