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- Oil Palm is the tree and the tree bears the fruit from which the palm oil is obtained. - The principle oil palm of commerce is Elaise Guineensis which is a tribe of cocoainae (coconut) family.
- Oil palm is first nurtured at the nursery after pollination transfer to plantation when the young plants reaches about 8 inches in height. - Suitable area for growth: plenty of rainfall and good drainage system
- Harvest the tree after 3 years of planting.
- Oil starts to accumulate in the bunch from relatively early its development and build up rapidly from 130 days after ripening. The quantity maximises and eventually starts to decline due to the breakdown of oil to free fatty acid (FFA) and loss of actual bunch tissue.
- Regular harvesting is required taking only the ripes ones. This can be recognised based on fruit detachment which commences about 140 days after ripening. - Once the fruit are harvested, they need to be transported to the mill for extraction of oil.
1) Bunch reception 2) Loading ramp 3) Sterilization 4) Threshing 5) Digestion 6) Oil extraction 7) Clarification and purification of CPO 8) Nut and kernel station
- Appropriate action will be taken by mill and estate management based on the grading. - Fruit will carried by trucks to the loading ramp.
The fruit cage is lifted by a hoisting crane and then the sterilized fruit is poured on to the threshing machine.
Incinerator
The diluted crude oil is screened to remove any coarse fibrous material which is returned to digester.
The screened crude oil is heated (90-95C) and pumped to the continuous settling tank.
Retention of the crude liquor in settling tank enables the oil to rise to the surface and overflow continuously into a reception tank. Settled oil purified by centrifuging reduce the dirt content to 0.01% or less
Gum conditioning
Gum conditioning
Neutralization
Water washing
Drying
Bleaching
Bleaching
Filtration
Filtration
Steam refining
Deodorization
Polishing
Polishing
Cooling
Cooling
Drying - Oil discharged from the water washing centrifuge contains about 0.25% moisture, this cause a rise in FFA due to catalytic hydrolysis. - Therefore, the oil is dried in a vacuum dryer to reduce the moisture contain (<0.06%) before the oil is transferred for bleaching.
No neutralization, washing, Consists of neutralization, drying and deodorization washing, drying and deodorization Cost less than physical refining Much by-products produced Cover all types of vegetable oil Cost operation higher Less by-products, preferable method High quality vegetable oil with low FFA
Advantage: Distill fatty acids with an FFA of about 95% leaving the oil better quality. Disadvantage: process remove much of tocopherols. Thus it required short time storage and shipping (in which antioxidant need to be administered).