Study on palm kernel oil extraction process
The physicochemical properties of palm kernel oil are very different from those of palm oil, but they are similar to coconut oil. The oil production process is not the same. This paper introduces the problems and improvement measures in palm oil extraction process and equipment debugging.
According to the variety, origin, fertilization and conservation, fruit age, the proportion of flesh, nut shell and fruit nucleus in fruit varies greatly, which is roughly 35%-80% of fruit pulp and 8%-20% of fruit shell. The nucleolus is 6% to 15%. The oil content in the pulp is 46% to 50%, the oil content in the nuts is 50% to 60%, the oil from the pulp is called “palm oil”, and the oil from the nut is called “palm kernel oil” and “brown”. Kernel oil or "brown nuclear oil".
Fresh palm kernel oil is milky white or yellowish, with a solid consistency and a desirable walnut aroma. Palm kernel oil contains a lot of low-grade fatty acids, which are very different from palm oil but similar to coconut oil. Due to its special fatty acid composition, palm kernel oil has high oxidative stability and its cholesterol-free and trans-fatty acid properties are particularly popular when used in refining products (saturation) for good health.
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