Technical indicators and processing equipment for palm oil
Date:Feb 11th, 2022
On February 11, 2022, the first phase of 2022 sales system technical training meeting began in “Dingsheng Machinery” meeting room. In order to better improve the professional ability of sales staff and provide customers with more professional services, the company has set up the technical training team through weekly product technical training. The main contents of this study include palm oil quality indicators, palm oil processing technology and analysis of the sales market, and how to provide better technical advice and solutions for palm oil customers.
Palm oil can be divided into 24 degrees, 33 degrees, 44 degrees, 52 degrees, 58 degrees and other palm oil of different degrees and qualities according to the different melting points. Here are the quality indicators of palm oil with different melting points:
The 24 degrees palm oil:
● Specific gravity: (40°C/25°C water) 0.902
● Iodine value gI/100g: 56
● Saponification value, mgKOH/g: 180
● Transparency: clear and transparent at 35°C
● Smell and taste: good smell and taste
● Color (Lovibond colorimetric cell 133.4mm): Y30, R3.0
● Moisture and volatile matter %: 0.03
● Impurity %: 0.03
● Melting point °C: 24
● Acid value mgKOH/g: 0.16
● Unsaponifiable matter %: 1.0
● Peroxide value, meq/kg: 10.
The 33 degrees palm oil
● Specific gravity: (50°C/25°C water) 0.893
● Hard value, gI/100g: 54
● Saponification value, mgKOH/g: 184
● Transparency: clear and transparent at 45°C
● Odor, taste: odor, 04
● Impurity %: 0.04
● Melting point ℃: 33
● Acid value, mgKOH/g: 0.18
● 33-39°C palm oil fractionation: the product is 24°C and 44°C, the liquid oil at 24°C is about 75%; the liquid oil at 44°C is about 25%;
The 44 degrees palm oil
● Specific gravity: (60°C/25°C water) 0.880
● Hard value, gI/100g: 53
● Saponification value, mgKOH/g: 187
● Transparency: 55°C clear and transparent
● Smell and taste: Gas 06(8) Impurity %: 0.05
● Melting point ℃: 44
● Acid value, mgKOH/g: 0.28
● Unsaponifiable matter %: 1.0
● Peroxide value, meq/ kg: 10.
The 52 degrees palm oil
● Specific gravity: (70°C/25°C water) 0.875
● Hard price, gI/100g: 51
● Saponification price, mgKOH/g: 189
● Transparent smell, good taste
● Color (Lovibond colorimetric cell 133.4mm): Y30, R3.0
● Moisture and volatile matter %: .07 Impurity %: 0.09
● Melting point °C: 52
● Acid value, mgKOH/g : 0.40
● % of unsaponifiable matter: 1.0
● Peroxide value, meq/kg: 10, iodine value (Webster method): 40gI/100g.
The 58 degrees palm oil
● Specific gravity: (60°C/20°C water) 0.882,
● Saponification value mgKOH/g: 193,
● Transparency: clear and transparent at 80°C,
● Smell and taste: inherent smell of palm oil, good taste,
● Color (Lovibond colorimetric tank 133.4mm) ): Y30, R3.0,
● Moisture and volatile matter %: 0.04,
● Impurity %: 0.043, melting point °C: 57.6,
● Free fatty acid (calculated as palmitic acid) 0.25%,
● Acid value mgKOH/g: 0.40,
● Unsaponifiable matter %: 1.0,
● Peroxide value meq/kg: 5.26,
● Iodine value (Webster method): 40gI/100g.
● Fat content%: ≥99%,
● Palmitic acid (C16:0) accounts for 67.056%,
● Stearic acid (C18:0) accounts for 4.905%,
● Oleic acid (C18:1) accounts for 17.116%,
● Linoleic acid (C18: 2) accounted for 3.942%.
● The quality meets the requirements of GB15680-2009 standard, and can be widely used in the chemical industry.
● It can be used as raw materials for the production of soap, laundry soap, transparent soap, biodiesel, lubricants, papermaking auxiliaries, craft candles, hydrogenated oil, stearic acid, glycerin, etc.
The main products of the palm fruit crushing plant are crude palm oil and palm kernels, and the processing capacity is about 60 to 100 tons of palm fruit bunches per hour. For crude palm oil, it generally goes through processes such as sterilization, threshing, cooking, pressing, washing, purification, and drying. For palm kernels, after pressing and separating, they also go through processes such as kernel/fiber separation, kernel conditioning, kernel crushing, kernel separation, and palm kernel drying. The dried palm kernels are sold to palm kernel mills to extract palm kernel oil.
The technology process and main equipment for of palm oil production line:
1, Sterilization of bunches
Sterilization as the first step in palm fruit pressing is critical to the quality of the final product palm oil.
The main purposes of sterilization are as follows:
Inactivates the activity of lipase and prevents the rise of free fatty acids
Makes palm fruit easier to fall off the bunch
Softens the peel, making it easier for the oil to separate out
Nucleolar modulation to reduce nucleolus fragmentation in subsequent processes
The process of sterilization: After the palm fruit enters the sterilization tank, close the door of the sterilization tank, open the exhaust valve under the sterilization tank, and then pass in saturated steam with a pressure of 3 bar (about 145°C), and wait for the cold air in the tank. After the basic discharge, close the exhaust valve and enter the cooking and sterilization stage. The sterilization time is generally 90 to 120 minutes. After the sterilization is completed, close the steam inlet valve, open the valve leading to the muffler, and drain the water and steam in the tank before opening the door of the sterilization tank.
The sterilization process uses a horizontal sterilizer, which is fed with steam of about 3 bar and cooked for 60 to 90 minutes. In recent years, with the development of technology, the sterilization process has gradually developed from intermittent to continuous sterilization process, improving operational efficiency and reducing labor and energy consumption.
2, Threshing
The main effect of threshing is to detach the palm fruit from the fruit bundle. The sterilized palm fruit bunches will be transported into the drum thresher, and the palm fruit will be separated from the stem as the drum rotates. The stalk is a component that does not contain any oil, so losses in the threshing process mainly come from the palm fruit still attached to the stalk after threshing. If the sterilization time is too short or too long, the loss of threshing will be affected. If the time is too short, the palm fruit will be difficult to remove; if the time is too long, the stalk will absorb the precipitated palm oil. Typically the stalks are burnt, and the ash left after the incineration is used to make potash, biofuel or sent back to the plantation as fertilizer.
3, Cooking and pressing
The threshed palm fruit is transported to the cooking pot, where it is reheated with direct or indirect steam. A central shaft with stirring fins is installed in the cooking pot, and the palm fruit is stirred, and the pulp is fluffy and peeled from the core at high temperature. The mixture is then fed into the pressing equipment. To help the grease flow, hot water is also added. The mixture of crude oil and hot water is collected in a clarification tank for clarification, and palm kernels, fibers and other impurities are discharged from the filter cake and enter the palm kernel oil preparation process.
The pressing process needs to extract the palm oil from the pulp to the maximum extent without breaking the kernels, because the palm kernel oil after the broken kernels will contaminate the crude palm oil and affect the quality. The use of secondary or multiple pressing processes can effectively reduce the breakage rate of nuts.
4, Purification
The mixture in the clarification tank is crude palm oil, water and a small amount of solid particles. The traditional method of clarification is to use gravity separation. The mixture will be heated to 85~90°C and then allowed to settle for 1~3 hours. The oil on the surface will be sent to a centrifuge to further remove impurities in the oil, and then sent to vacuum drying. The slag at the bottom of the clarification tank will also enter the centrifuge to recover the crude palm oil inside, and finally it will be vacuum dried and cooled to about 45 ℃ for storage.
5. Wastewater treatment
The factory will produce about 0.65 tons of wastewater for every ton of palm fruit bunches processed. These wastewaters affect the environment due to their high acid value, high BOD value, and high COD value. Generally speaking, the anaerobic or aerobic reaction in the treatment tank can reduce the BOD to below 100mg/L. In areas with stricter environmental protection requirements, more advanced processes will be used to treat these sewage.
Southeast Asia and Africa, as the main producing areas of palm oil, account for about 88% of the world's total palm oil production. Indonesia, Malaysia and Nigeria are the top three producers in the world. “Dingsheng Machinery” focuses on the production and manufacture of palm oil processing equipment, and is committed to providing high-quality palm oil processing technology and equipment, including pressing equipment, heating equipment, filtration equipment, oil separation equipment, mixing equipment, cooling equipment, drying equipment, conveying equipment, sheller, filter press, boiler and other complete sets of equipment and accessories, etc. If you are interested in our palm oil processing equipment, please feel free to consult!
Palm oil can be divided into 24 degrees, 33 degrees, 44 degrees, 52 degrees, 58 degrees and other palm oil of different degrees and qualities according to the different melting points. Here are the quality indicators of palm oil with different melting points:
The 24 degrees palm oil:
● Specific gravity: (40°C/25°C water) 0.902
● Iodine value gI/100g: 56
● Saponification value, mgKOH/g: 180
● Transparency: clear and transparent at 35°C
● Smell and taste: good smell and taste
● Color (Lovibond colorimetric cell 133.4mm): Y30, R3.0
● Moisture and volatile matter %: 0.03
● Impurity %: 0.03
● Melting point °C: 24
● Acid value mgKOH/g: 0.16
● Unsaponifiable matter %: 1.0
● Peroxide value, meq/kg: 10.
The 33 degrees palm oil
● Specific gravity: (50°C/25°C water) 0.893
● Hard value, gI/100g: 54
● Saponification value, mgKOH/g: 184
● Transparency: clear and transparent at 45°C
● Odor, taste: odor, 04
● Impurity %: 0.04
● Melting point ℃: 33
● Acid value, mgKOH/g: 0.18
● 33-39°C palm oil fractionation: the product is 24°C and 44°C, the liquid oil at 24°C is about 75%; the liquid oil at 44°C is about 25%;
The 44 degrees palm oil
● Specific gravity: (60°C/25°C water) 0.880
● Hard value, gI/100g: 53
● Saponification value, mgKOH/g: 187
● Transparency: 55°C clear and transparent
● Smell and taste: Gas 06(8) Impurity %: 0.05
● Melting point ℃: 44
● Acid value, mgKOH/g: 0.28
● Unsaponifiable matter %: 1.0
● Peroxide value, meq/ kg: 10.
The 52 degrees palm oil
● Specific gravity: (70°C/25°C water) 0.875
● Hard price, gI/100g: 51
● Saponification price, mgKOH/g: 189
● Transparent smell, good taste
● Color (Lovibond colorimetric cell 133.4mm): Y30, R3.0
● Moisture and volatile matter %: .07 Impurity %: 0.09
● Melting point °C: 52
● Acid value, mgKOH/g : 0.40
● % of unsaponifiable matter: 1.0
● Peroxide value, meq/kg: 10, iodine value (Webster method): 40gI/100g.
The 58 degrees palm oil
● Specific gravity: (60°C/20°C water) 0.882,
● Saponification value mgKOH/g: 193,
● Transparency: clear and transparent at 80°C,
● Smell and taste: inherent smell of palm oil, good taste,
● Color (Lovibond colorimetric tank 133.4mm) ): Y30, R3.0,
● Moisture and volatile matter %: 0.04,
● Impurity %: 0.043, melting point °C: 57.6,
● Free fatty acid (calculated as palmitic acid) 0.25%,
● Acid value mgKOH/g: 0.40,
● Unsaponifiable matter %: 1.0,
● Peroxide value meq/kg: 5.26,
● Iodine value (Webster method): 40gI/100g.
● Fat content%: ≥99%,
● Palmitic acid (C16:0) accounts for 67.056%,
● Stearic acid (C18:0) accounts for 4.905%,
● Oleic acid (C18:1) accounts for 17.116%,
● Linoleic acid (C18: 2) accounted for 3.942%.
● The quality meets the requirements of GB15680-2009 standard, and can be widely used in the chemical industry.
● It can be used as raw materials for the production of soap, laundry soap, transparent soap, biodiesel, lubricants, papermaking auxiliaries, craft candles, hydrogenated oil, stearic acid, glycerin, etc.
The main products of the palm fruit crushing plant are crude palm oil and palm kernels, and the processing capacity is about 60 to 100 tons of palm fruit bunches per hour. For crude palm oil, it generally goes through processes such as sterilization, threshing, cooking, pressing, washing, purification, and drying. For palm kernels, after pressing and separating, they also go through processes such as kernel/fiber separation, kernel conditioning, kernel crushing, kernel separation, and palm kernel drying. The dried palm kernels are sold to palm kernel mills to extract palm kernel oil.
The technology process and main equipment for of palm oil production line:
1, Sterilization of bunches
Sterilization as the first step in palm fruit pressing is critical to the quality of the final product palm oil.
The main purposes of sterilization are as follows:
Inactivates the activity of lipase and prevents the rise of free fatty acids
Makes palm fruit easier to fall off the bunch
Softens the peel, making it easier for the oil to separate out
Nucleolar modulation to reduce nucleolus fragmentation in subsequent processes
The process of sterilization: After the palm fruit enters the sterilization tank, close the door of the sterilization tank, open the exhaust valve under the sterilization tank, and then pass in saturated steam with a pressure of 3 bar (about 145°C), and wait for the cold air in the tank. After the basic discharge, close the exhaust valve and enter the cooking and sterilization stage. The sterilization time is generally 90 to 120 minutes. After the sterilization is completed, close the steam inlet valve, open the valve leading to the muffler, and drain the water and steam in the tank before opening the door of the sterilization tank.
The sterilization process uses a horizontal sterilizer, which is fed with steam of about 3 bar and cooked for 60 to 90 minutes. In recent years, with the development of technology, the sterilization process has gradually developed from intermittent to continuous sterilization process, improving operational efficiency and reducing labor and energy consumption.
2, Threshing
The main effect of threshing is to detach the palm fruit from the fruit bundle. The sterilized palm fruit bunches will be transported into the drum thresher, and the palm fruit will be separated from the stem as the drum rotates. The stalk is a component that does not contain any oil, so losses in the threshing process mainly come from the palm fruit still attached to the stalk after threshing. If the sterilization time is too short or too long, the loss of threshing will be affected. If the time is too short, the palm fruit will be difficult to remove; if the time is too long, the stalk will absorb the precipitated palm oil. Typically the stalks are burnt, and the ash left after the incineration is used to make potash, biofuel or sent back to the plantation as fertilizer.
3, Cooking and pressing
The threshed palm fruit is transported to the cooking pot, where it is reheated with direct or indirect steam. A central shaft with stirring fins is installed in the cooking pot, and the palm fruit is stirred, and the pulp is fluffy and peeled from the core at high temperature. The mixture is then fed into the pressing equipment. To help the grease flow, hot water is also added. The mixture of crude oil and hot water is collected in a clarification tank for clarification, and palm kernels, fibers and other impurities are discharged from the filter cake and enter the palm kernel oil preparation process.
The pressing process needs to extract the palm oil from the pulp to the maximum extent without breaking the kernels, because the palm kernel oil after the broken kernels will contaminate the crude palm oil and affect the quality. The use of secondary or multiple pressing processes can effectively reduce the breakage rate of nuts.
4, Purification
The mixture in the clarification tank is crude palm oil, water and a small amount of solid particles. The traditional method of clarification is to use gravity separation. The mixture will be heated to 85~90°C and then allowed to settle for 1~3 hours. The oil on the surface will be sent to a centrifuge to further remove impurities in the oil, and then sent to vacuum drying. The slag at the bottom of the clarification tank will also enter the centrifuge to recover the crude palm oil inside, and finally it will be vacuum dried and cooled to about 45 ℃ for storage.
5. Wastewater treatment
The factory will produce about 0.65 tons of wastewater for every ton of palm fruit bunches processed. These wastewaters affect the environment due to their high acid value, high BOD value, and high COD value. Generally speaking, the anaerobic or aerobic reaction in the treatment tank can reduce the BOD to below 100mg/L. In areas with stricter environmental protection requirements, more advanced processes will be used to treat these sewage.
Southeast Asia and Africa, as the main producing areas of palm oil, account for about 88% of the world's total palm oil production. Indonesia, Malaysia and Nigeria are the top three producers in the world. “Dingsheng Machinery” focuses on the production and manufacture of palm oil processing equipment, and is committed to providing high-quality palm oil processing technology and equipment, including pressing equipment, heating equipment, filtration equipment, oil separation equipment, mixing equipment, cooling equipment, drying equipment, conveying equipment, sheller, filter press, boiler and other complete sets of equipment and accessories, etc. If you are interested in our palm oil processing equipment, please feel free to consult!
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