Palm fruit sterilization section: Put the palm fruit bunches into a horizontal sterilization tank or a vertical sterilization tank and heat them for 90-120 minutes.

The purpose of sterilization is to destroy lipase to prevent the free fatty acid content in the oil from increasing;

 High-temperature sterilization can soften the fruit and facilitate mechanical threshing;

 Pre-processing the peel to prepare it for subsequent processing;

 Pre-condition the fruit core to reduce kernel breakage.

The process of FFB sterilization:

  After the palm fruit enters the sterilization tank, close the sterilization tank and quickly close the door, open the exhaust valve under the sterilization tank, and then introduce saturated steam with a pressure of 3 bar (temperature around 145°C). After the cold air in the tank is basically exhausted, close the The exhaust valve enters 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 to the silencer, and drain the water and steam in the tank before opening the door of the sterilization tank.

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