Oil Coconut Fruit Sterilization Oil Line in Sudan
- Use: Coconut Oil
- Type:Coconut Oil Processing Equipment
- Production Capacity: 1tpd, 10T/24hrs
- Power: 22kw,30kw,45kw,55kw,75kw,90kw,120kw
- Dimension(L*W*H): 2650*1900*2700(mm)
- Working Temperature: <150 Degrees
- Core Components: Motor, Pressure vessel, Pump, PLC, Other, Gear, Bearing, Engine, Gearbox, Sunflower Oil Press Machine
- Market: Sudan
Minimizing water consumption in oil palm sterilization using
The most important stage of the palm oil mill process is sterilization. The purpose of sterilization is to soften the palm bunches to release palm fruits from the bunch, inactivate enzymes to stop forming FFA, remove moisture content from the bunch, and overall facilitate palm oil extraction (Ngando Ebongue et al., 2006; Afolabi Morakinyo and Issac Bamgboye, 2017; Hock et al., 2020).
The optimal sterilization experimental conditions of oil palm fruits were determined to be a sterilization temperature of 62 °C, a time of 90 min, and an amount of oil palm fruits of 8 kg. Under these experimental conditions, the maximum cold-pressed VPO yield and the minimal content of free fatty acids (FFAs) obtained were 27.94 wt.% and 1.32
Optimisation of sterilisation process for oil palm
Sterilization is importance to deactivate lipase enzyme, soften the fruit and facilitated fruit detachment [3] Convensional palm oil mill carried out sterilization using saturated steam on 40 psi
Oil palm fruit contains two kinds of oil: oil from the mesocarp and oil from the kernel. Oil palm gives a larger yield than other vegetable oils. It can be used in food, cosmetics, and biofuels and has a comparatively low market price, making palm oil an attractive choice (Atinmo and Bakre, 2003; Tan et al., 2009; Kushairi et al., 2018).
PAPER OPEN ACCESS Heat Transfer Evaluation on Microwave
efficiency after sterilization [4], crucial time and temperature for sterilization [5] and quality of extracted oil [6, 7]. Over all studies on heating oil palm fruit with microwave energy can be classified into three parts: (1) the study of the opportunities for the use of microwave energy to heat the oil palm fruit, (2)
The optimal sterilization experimental conditions of oil palm fruits were determined to be a sterilization temperature of 62 °C, a time of 90 min, and an amount of oil palm fruits of 8 kg.
Implementation of the supercritical carbon dioxide technology
However, the vertical sterilization process of oil palm fruit bunches requires multiple-peak cycles with higher steam pressures and longer sterilization time. The operating conditions of vertical sterilizers are steam pressure of 0.4 MPa, temperature of 140 °C for a duration of 60 min with steam consumption between 305 and 355 kg per t OP-FFB
Continuous microwave sterilizer was operated at various masses of oil palm fruit (0.5, 1, 1.5 kg), residence time (6, 8, 10, 12, 14 minutes), and microwave power (180, 300, 450, 600, 800 W). The resulting temperature in this study ranged from 39 to 97oC.
Sterilization of Oil Palm Fresh Fruit Using Microwave
Save time means sterilization carried out very fast, while saving energy indicates by lower temperature requirement to conduct sterilization [5,7,8,9,10, 11, 12]. reported sterilization of palm
DOI: 10.1016/j.csite.2023.103698 Corpus ID: 265166768; Sterilization of oil palm fruit utilizing continuous microwave sterilizer @article{Sarah2023SterilizationOO, title={Sterilization of oil palm fruit utilizing continuous microwave sterilizer}, author={Maya Sarah and M Rizky Ramadhan and Annida Zahra and Isti Madinah and Seri Maulina and Erni Misran}, journal={Case Studies in Thermal
