To be at mill engineer's finger tips and not in thumb drive :
- Ripe fruit, mesocarp content : Oil (49%), water (35%), NOS (16%)
- Unripe, mesocarp content : Oil (87.38-1.08x% water content)
- Fruits : Enzymes-deactivation -> heating at 55 degree C
- FFB for storing a weeks, do not sterilize as it causes mould growth
- Sterilization objectives : 1) Inactivate lipolytic enzymes. 2) Facilate mechanical striping. 3) Imparts physico-chemical changes in pericarp to aid in pressing and de-oiling of solids. 4) Pre-conditioning of nuts to minimize kernel breakage during pressing and nut cracking. Also helps the kernel to detach from the shell.
- Sterilizer main issue :- difficult to release all air as it will be generated during sterilization, If one-quarter volume occupied by air and water at 50 degree C, the saturation pressure will drop form 143 degree C to 133 degree C (Dalton's Law of partial pressure) impairing heat transfer.
from Palm Oil Engineering Bulletin No. 89
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