Palm oil pressing,refining and fractionation(I)-Crude palm oil degumming
One value that should be paid attention to in crude palm oil refining is DOBI. The DOBI value is used as a quality parameter to evaluate the refining ability of crude palm oil. DOBI>3, good refining ability; DOBI 2.4~2.9, medium refining ability; DOBI <2.3, poor refining ability. The DOBI value refers to the ratio of absorption peaks at 446nm to 269nm. If DOBI<2, more than 2.5% of the bleaching earth needs to be consumed.
1. Crude palm oil degumming
Crude palm oil is generally not degummed separately, although the phosphorus content is relatively low (generally less than 20PPM), However, it is best to add 0.05% phosphoric acid for degumming before bleaching, which helps to improve the stability and frying resistance of the finished oil.
The specific method is to add a mixer before the crude oil enters the bleaching tower, mix in a certain proportion of phosphoric acid or citric acid according to the oil flow rate, and enter the bleaching tower after fully stirring. It is not enough to rely on the adsorption of white clay for degumming.
2. Characteristics of palm oil
Palm oil has the following characteristics:
1) It contains more saturated fatty acids, has good stability, and is not prone to oxidative deterioration.
2) Palm oil is rich in vitamin A (500-700ppm) and vitamin E (500-800ppm).
3) The presence of palm oil cannot be measured by color reaction. Hydrogenated oil mixed with palm oil is difficult to detect with a simple method.
3. Palm oil or hydrogenated palm oil
After moderate oxidation, it emits a slight violet-like odor. If you smell this odor in the stability test or accelerated oxidation test, it qualitatively indicates the presence of palm oil. According to actual production experience, the deodorization temperature of crude palm oil is generally between 256 and 265 degrees. If it is too low, it is not conducive to the release of FFA and the decomposition of color. If it is too high, it will increase the cost and trans fatty acids.
Hot tags:Palm oil,pressing,refining,fractionation,Crude palm oil degumming,hydrogenated palm oil
For more detailed production process information, see https://www.victoryoilmachinery.com/Palm_oil_Production_Machine/
1. Crude palm oil degumming
Crude palm oil is generally not degummed separately, although the phosphorus content is relatively low (generally less than 20PPM), However, it is best to add 0.05% phosphoric acid for degumming before bleaching, which helps to improve the stability and frying resistance of the finished oil.
The specific method is to add a mixer before the crude oil enters the bleaching tower, mix in a certain proportion of phosphoric acid or citric acid according to the oil flow rate, and enter the bleaching tower after fully stirring. It is not enough to rely on the adsorption of white clay for degumming.
2. Characteristics of palm oil
Palm oil has the following characteristics:
1) It contains more saturated fatty acids, has good stability, and is not prone to oxidative deterioration.
2) Palm oil is rich in vitamin A (500-700ppm) and vitamin E (500-800ppm).
3) The presence of palm oil cannot be measured by color reaction. Hydrogenated oil mixed with palm oil is difficult to detect with a simple method.
3. Palm oil or hydrogenated palm oil
After moderate oxidation, it emits a slight violet-like odor. If you smell this odor in the stability test or accelerated oxidation test, it qualitatively indicates the presence of palm oil. According to actual production experience, the deodorization temperature of crude palm oil is generally between 256 and 265 degrees. If it is too low, it is not conducive to the release of FFA and the decomposition of color. If it is too high, it will increase the cost and trans fatty acids.
Hot tags:Palm oil,pressing,refining,fractionation,Crude palm oil degumming,hydrogenated palm oil
For more detailed production process information, see https://www.victoryoilmachinery.com/Palm_oil_Production_Machine/
