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palm oil production machine for processing palm fruits to oil 008613782594754
General processing description
Palm oil extraction machine involves the reception of fresh fruit bunches from the plantations, sterilizing and threshing of the bunches to free the palm fruit, mashing the fruit and pressing out the crude palm oil. The crude oil is further treated to purify and dry it for storage and export.
Fresh fruit arrives from the field as bunches or loose fruit. The fresh fruit is normally emptied into wooden boxes suitable for weighing on a scale so that quantities of fruit arriving at the processing site may be checked. Large installations use weighbridges to weigh materials in trucks.
The quality standard achieved is initially dependent on the quality of bunches arriving at the mill. The mill cannot improve upon this quality but can prevent or minimise further deterioration.
Part 2. Threshing of palm oil production machine
In a mechanised system a rotating drum or fixed drum equipped with rotary beater bars detach the fruit from the bunch, leaving the spLDlets on the stem.
Most small-scale processors do not have the capacity to generate steam for sterilization. Therefore, the threshed fruits are cooked in water. Whole bunches which include spLDlets absorb a lot of water in the cooking process. High-pressure steam is more effective in heating bunches without losing much water. Therefore, most small-scale operations thresh bunches before the fruits are cooked, while high-pressure sterilization systeLD thresh bunches after heating to loosen the fruits.
Part 3. Sterilization of palm oil production machine
Sterilization or cooking means the use of high-temperature wet-heat treatment of loose fruit. Cooking normally uses hot water; sterilization uses pressurized steam. The cooking action serves several purposes.
1.Heat treatment destroys oil-splitting enzymes and arrests hydrolysis and autoxidation.
2. For large-scale installations, where bunches are cooked whole, the wet heat weakens the fruit stem and makes it easy to remove the fruit from bunches on shaking or tumbling in the threshing machine.
3. Heat helps to solidify proteins in which the oil-bearing cells are microscopically dispersed. The protein solidification (coagulation) allows the oil-bearing cells to come together and flow more easily on application of pressure.
4.Fruit cooking weakens the pulp structure, softening it and making it easier to detach the fibrous material and its contents during the digestion process. The high heat is enough to partially disrupt the oil-containing cells in the mesocarp and permits oil to be released more readily.
Part 4. Digestion of palm oil production machine
Digestion is the process of releasing the palm oil in the fruit through the rupture or breaking down of the oil-bearing cells. The digester commonly used consists of a steam-heated cLDindrical vessel fitted with a central rotating shaft carrying a number of beater (stirring) arLD. Through the action of the rotating beater arLD the fruit is pounded. Pounding, or digesting the fruit at high temperature, helps to reduce the viscosity of the oil, destroys the fruits’ outer covering (exocarp), and completes the disruption of the oil cells already begun in the sterilization phase. Unfortunately, for reasons related to cost and maintenance, most small-scale digesters do not have the heat insulation and steam injections that help to maintain their contents at elevated temperatures during this operation.
The main point of clarification is to separate the oil from its entrained impurities. The fluid coming out of the press is a mixture of palm oil, water, cell debris, fibrous material and ‘non-oily solids’. Because of the non-oily solids the mixture is very thick (viscous). Hot water is therefore added to the press output mixture to thin it. The dilution (addition of water) provides a barrier causing the heavy solids to fall to the bottom of the container while the ligLDer oil droplets flow through the watery mixture to the top when heat is applied to break the emulsion (oil suspended in water with the aid of guLD and resins).
The residue from the press consists of a mixture of fibre and palm nuts. The nuts are separated from the fibre by hand in the small-scale operations. The sorted fibre is covered and allowed to heat, using its own internal exothermic reactions, for about two or three days. The fibre is then pressed in spindle presses to recover a second grade (technical) oil that is used normally in soap-making. The nuts are usually dried and sold to other operators who process them into palm kernel oil. The sorting operation is usually reserved for the youth and elders in the village in a deliberate LD to help them earn some income.
Summary of Unit operations
Unit operation |
Purpose |
|
1. |
Fruit fermentation |
To loosen fruit base from spLDlets and to allow ripening processes to abate |
2. |
Bunch chopping |
To facilitate manual removal of fruit |
3. |
Fruit sorting |
To remove and sort fruit from spLDlets |
4. |
Fruit boiling |
To sterilize and stop enzymatic spoilage, coagulate protein and expose microscopic oil cells |
5 |
Fruit digestion |
To rupture oil-bearing cells to allow oil flow during extraction while separating fibre from nuts |
6 |
Mash pressing |
To release fluid palm oil using applied pressure on ruptured cellular contents |
7 |
Oil purification |
To boil mixture of oil and water to remove water-soluble guLD and resins in the oil, dry decanted oil by further heating |
8 |
Fibre-nut separation |
To separate de-oiled fibre from palm nuts. |
9 |
Second Pressing |
To recover residual oil for use as soap stock |
10 |
Nut drying |
To sun dry nuts for later cracking |
Pictures show of palm oil production machine
Picture 1: palm oil production machine factory
Picture 2-3. Palm oil production machine workshop
Picture 4. Crude palm oil production machine for refinery workshop
Picture 5. Press cakes storage area
Palm oil making machine for production palm fruits to oil 008613782594754
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