Key points for storage of palm oil

The formation of acid is a key issue in the production and storage of palm oil. This is mainly due to the hydrolysis of lipase or fatty acid catalase in palm fruit. When the fruit is not damaged, the content of free fatty acids is low, but once the cells are damaged and the fruit lipase is activated, the content of free fatty acids will sharply increase. Therefore, it is crucial to understand and control the factors that affect the content of free fatty acids, including fruit maturity, degree of ear pretreatment, and time of lipase inactivation after harvest.

To ensure the quality and stability of palm oil, a series of measures need to be taken to control the oxidation of the oil. This includes removing iron during the oil production process to indirectly inhibit oxidation; Meanwhile, strict monitoring should be conducted on environmental conditions that may lead to oil oxidation. In addition, it is necessary to regularly clean the conveyor and hoist to prevent soil and debris from contaminating the oil and grease in the planting area. During storage, vacuum drying and freezing techniques can be used to lower the temperature of the oil, and inert gas can be filled to further suppress oxidation. At the same time, adding antioxidants is also an effective means.

During transportation and unloading, attention should also be paid to protecting the quality of palm oil. This includes oil tanks coated with epoxy resin and ensuring the cleanliness of the tank before filling; Using inert gas for spraying and covering; Control the loading process of oil to prevent splashing; And maintain the temperature of the oil within an appropriate range during shipping. Through these measures, the quality and safety of palm oil during production, storage, transportation, and sales can be effectively ensured.

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