Beruflich Dokumente
Kultur Dokumente
CHAPTER 2
PALM OIL
2A: PALM OIL REFINING PROCESS
Harvesting technique and handling
effects
Early stage of fruit formation, the oil content is very low but
when the fruit approaches maturity the formation of oil
increases rapidly 50% of mesocarp weigh.
Fresh ripe fruit contains less FFA (<0.3%) and due to softness
of the fruit exocarp expose to lipolytic enzyme as the fruit
detach from the bunch. So this attack leads to higher FFA
through hydrolysis.
Harvesting involves cutting the bunch from the tree as each
bunch weigh about 25 kg.
During loading and unloading of bunches also can damage the
fruits.
Bunch reception
Fresh fruit arrives from the field as bunches.
The fresh fruit will placed into boxes which the weight of the
bunches can be weigh or large weighing machine were placed
under a bridge to weigh materials in trucks.
The field factors that affect composition: genetic, age of tree,
agronomic, environmental, harvesting technique, handling
and transport.
Threshing (removal of fruit from
the bunches)
Rotary drum of fixed drum equipped with rotary beater bars
detach the fruit from the bunch leaving the spikelets on the
stem.
https://www.youtube.com/watch?v=rmjlDf1x4e4
Sterilization of bunches
High temperature wet heat treatment (pressurized steam).
Purposes:
Destroy oil-splitting enzymes, prevent hydrolysis, auto
oxidation.
Weakens the fruit stem, easy to remove fruit from bunches by
shaking or tumbling in threshing machine.
Weakens the pulp structure, softening and easier to detach
fibrous material.
Partially disrupt the oil containing cells in mesocarp, and easy
to extract the oil.
Sterilization of bunches
Purposes:
To break down gums and resins. The gums and resin cause the
oil to foam during frying.
Some of the gum and resins are soluble in water, can be
removed during oil clarification.
Heat causes the moisture in the nut to expand, as the
pressure is reduced the contraction of the nut leads to the
detachment of the kernel from the shell.
Duration Process
(hour)
1.5 Loading
0.5 Prepressing
0.5 Reloading
4.07 Building up pressure and pressure
2.0 Discharging
Hydraulic press
Pressing
Screw pressing
Advantages Disadvantages
Considerably higher throughput per press Higher maintenance cost
unit with consequent saving in factor
building costs
Lower capital cost for a given pressing More nut breakage if the fruit milled is
capacity not practically 100% tenera
Less labour required The production of a much more viscous
crude oi due to its higher solid content
Less power required The oil loss in waste water is greater thant
than obtained using hydraulic press
Nut/fibre separation easier as cake drier
and less oily
Pressing
Basket centrifugals
Have a capacity 1.35 tons fruit/hour when operating 3 cycles
per hour each cycle being approximately as follows:
Duration (min) Process
1 Filling
3.5 Accelerating
9.5 Spinning at full speed
2 Braking
4 Emptying
Composition of crude oil at various extraction process
dA A: % FFA
KA T: number of 10 day storage periods
dT K: factor depending on the temperature
Oil storage
Temperature (oC) Factor K
37 0.025
50 0.051
60 0.125
70 0.288
80 0.505
100 1.480
Consider oil of 3% FFA with 0.08% moisture content at 50oC, the solubility of
water at this temperature 0.24%, thus modified K :
0.051(0.08/0.24)=0.017 (new K)
Lifting arms are fitted so the nuts and fiber are continually raised
up and the caused to shower down within the drum. Annular
baffle rings slow down the movement of the nuts.
The press fiber + nut is fed into a long vertical through which
an upward flow of air is passing at a velocity of 6 -16 m/s and
all the fiber will either move upwards or remain in
suspension.
Unit operation Objectives
1 Fruit To loosen fruit base from spikelets
fermentation To allow ripening processes to abate
2 Bunch To facilitate manual removal of fruit
chopping
3 Fruit sorting To remove and sort fruit from spikelets
4 Fruit boiling To sterilize and stop enzymatic spoilage, coagulate protein and
expose microscopic oil cells
5 Fruit digestion To rupture oil-bearing cells to allow oil flow during extraction while
separating fibre from nuts
6 Mash pressing To release fluid plam oil using applied pressure on ruptured cellular
contents
7 Oil purification To boil mixture of oil and water as to remove water-soluble gums
and resins in the oil, dry decanted oil by further heating
8 Fibre-nut To separate de-oiled fibre from palm nuts
separation
9 Second To recover residual oil for use as soap stock
pressing
10 Nut drying To sun dry nuts for cracking
2B:
COMPOSITION AND PROPERTIES
OF PALM OIL AND FRACTIONS
Palm oil has a balanced fatty acid composition
(saturated fatty acids=unsaturated fatty acids).
Palmitic acid (44-45%), oleic acid (39-40%) and
linoleic (10-11%).
Palm oil containing C16 and C18 acids, highly
stable in the form.
The oil can be easily separated into two
products (palm olein and palm stearin).
Table 1: Fatty acid composition of palm oil from E. Guineensis, E. Oleifera
and their hybrids (Rajanaidu et al. 1985).
Fatty acids (wt%) E.Guineensis (Eg) E.Oleifera (Eo) Eg x Eo
Mean Mean Range Mean Range
12:0 0.3 - - - -
14:0 1.2 0.2 0.1-0.3 0.5 0.1-0.5
16:0 44.3 18.7 14.4-23.0 32.2 22.4-44.7
16:1 - 1.6 NA 0.2 NA
18:0 4.3 0.9 0.6-1.8 3.2 1.6-4.9
18:1 39.3 56.1 55.8-64.0 51.8 36.9-60.1
18:2 10 21.1 16.2-22.5 10.8 8.8-16.8
Iodine value 55.0 85.0 NA 67.5 NA
Figure 1: Dry multiple fractionation of palm oil (Deffense,1995)
Palm oleins
Semi solid at ambient temperature (25-30oC) can be
fractionated into liquid fraction (olein) and solid fraction
(stearin).
The olein contains higher level oleic (39-45%) and linoleic
acids (10-13%) .
Palm olein remains clear at ambient temperature of 25oC.
Further fractionation producers more unsaturated fraction
(super olein: oleic 43-49%; linoleic acids 10-15%).
Fractions with iodine value above 70 described as top oleins.
Palm olein (IV<60); Super olein (IV>60); Top olein (IV 70-72)
Unsaturated acids in superolein (59%) compared to single
fractionated olein (53%).
Figure 2: Solid fat content of palm superolein in relation to iodine
value
Palm stearin
The fraction of palm oil, contains more saturated fatty acids
and TAGs.
Another stearin by second fractionation of the olein, palm mid
fraction (PMF).
Table 2: Fatty acid and triacylglycerol composition of palm
stearin
Stearin Soft stearin Palm mid fraction
Fatty acid
composition
(wt%)
12:0 0.1-0.6 0.1 0-0.3
14:0 1.1-1.9 1.1 0.8-1.4
16:0 47.2-73.8 49.3 41.4-55.5
16:1 0.05-0.2 0.1 4.7-6.7
18:0 4.4-5.6 4.9 32.0-41.2
18:1 15.6-37.0 34.8 3.6-11.5
18:2 3.2-9.8 9.0 0-0.2
18:3 0.1-0.6 0.2 0-0.6
20:0 0.1-0.6 0.4 34.5-54.8