Core processing steps of palm fruit oil extraction

‌ Anti-fermentation treatment ‌

The palm fruit bunches after picking need to be steamed or boiled at high temperature within 48 hours to eliminate the activity of lipase to prevent rancidity.

‌ Threshing and crushing ‌

The pulp and fruit bunches are separated by a mechanical threshing machine, and then the pulp is crushed to destroy its structure to improve the pressing efficiency.

‌Pressing and Filtration‌

Use a screw press (single or double screw) to apply physical pressure to the pulp to extract oil. The crude oil after pressing needs to be filtered through multiple stages such as sand settling tanks and rotary vibrating screens to remove impurities.

Process Characteristics

‌Advantages of physical pressing‌: Compared with the extraction method, the pressing method can better retain the natural characteristics of the oil, and does not require chemical solvents, which meets food-grade safety requirements.

‌Process adaptability‌: The high oil content (about 50%) and pulp structure characteristics of palm fruit make it particularly suitable for pressing technology, while palm kernel oil requires additional shelling, crushing and other processes due to its high hardness.

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