Fractional crystallization methods of palm oil

The production of palm oil begins with fresh fruit bunches supplied from oil palm plantations to oil mills. After the oil palm fruit bunches are transported to the oil mill, they are threshed and processed into crude palm oil and crude palm kernel oil. Crude palm oil is extracted by pressing the pulp, while crude palm kernel oil is extracted by pressing the seeds. The average extraction rates of palm oil and palm kernel oil from fresh fruits are about 20% and 2-5% respectively. In other words, for every ton of fresh fruit bunches, 200 kilograms of crude palm oil and 20-50 kilograms of crude palm kernel oil can be extracted.

Fractional crystallization methods of palm oil include:

(1) Oil input: Add palm oil with a melting point of 26-30°C accounting for 10-15% of the total mass of the mixed oil to the palm oil to be fractionated, and mix the two evenly;

(2) Heating to break the crystal: heat the mixed oil to 50-75°C, and maintain it for 40-60 minutes when heated to the highest temperature. The overall heating time is 2-4 hours;

(3) Cooling crystallization: Cool the grease, first with a temperature difference of 3-5°C per minute to 18-20°C, and then with a temperature difference of 0.5-1°C per minute to the crystallization temperature of the grease. The total crystallization time is 15-20h;

(4) Crystal cultivation: Stop cooling the oil and perform crystal cultivation. The overall crystal cultivation time is 5-10 hours.

(5) Filtration: After the temperature drops to 13-15°C, filter and separate the solid particles and liquid grease.

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