Empty bunches oil impregnation during the sterilization and stripping processes
Publicación:
Revista Palmas; Vol. 21 Núm. especial, (2000); 312-319
0121-2923
Revista Palmas; Vol. 21 Núm. especial, (2000); 312-319
0121-2923
Abstract
In this work the impregnation stages at the exit of the autoclaves and during the fruit removing process were evaluated, to identify the way in which the loss evolves in those stages. Subsequently, the incidence of the time of sustaining during the sterilization cycle on the empty bunch impregnation was measured, having in mind the ripeness grade of the bunches. The sustaining times evaluated were of 40, 50, and 60 minutes for three levels of ripeness in the fresh fruit bunches (FFB) as follows: green, ripe and over-ripe. It was possible to determine that the fruit removing process generates about 75% of the impregnation measured as oil in dnfs(dry non fatty solids), increasing this value at the exit of the autoclaves from 1.8 - 2.8% to 9 - 1 1% approximately. At the same time, it was established that the sustaining time maintains a direct relation with the impregnation of the empty bunch, being favored by the increase in the ripeness of the bunches. The higher the ripeness degree of the bunch and an extended sustaining time, the higher the level of oil impregnation on empty bunches. Nowadays, the project is evaluating the type of fruit shedding systems and the incidence of the genetic material on the oil loss. En este trabajo se identificaron y evaluaron las etapas de impregnación de aceite en los racimos vacíos (tusas), desde el proceso de esterilización hasta su salida en el desfrutado, valorando algunos de los factores que determinan la pérdida de aceite en estas secciones del proceso de extracción. Con este propósito se midió la incidencia del tiempo de sostenimiento en el ciclo de esterilización sobre la impregnación de los racimos vacíos, según el grado de maduración de los mismos. Los tiempos de sostenimiento evaluados fueron de 40, 50 y 60 minutos para tres niveles de maduración de los racimos de fruta fresca (RFF) como son: verde, maduro y sobremaduro. Se pudo determinar que el proceso del desfrutado puede generar alrededor del 75% de la impregnación, medida como aceite en sólidos secos no aceitosos (ssna), incrementado este valor a la salida de las autoclaves desde un rango de 1,8% a 2,8 % hasta el 9% y 11%, aproximadamente, al final del desfrutado. Al mismo tiempo se estableció que el tiempo de sostenimiento mantiene una relación directa con la impregnación del racimo vacío, siendo favorecido por el incremento en la maduración de los racimos. Es decir, a mayor grado de maduración del racimo y un tiempo de sostenimiento extendido, se incrementa la pérdida de aceite impregnado en los racimos vacíos.
In this work the impregnation stages at the exit of the autoclaves and during the fruit removing process were evaluated, to identify the way in which the loss evolves in those stages. Subsequently, the incidence of the time of sustaining during the sterilization cycle on the empty bunch impregnation was measured, having in mind the ripeness grade of the bunches. The sustaining times evaluated were of 40, 50, and 60 minutes for three levels of ripeness in the fresh fruit bunches (FFB) as follows: green, ripe and over-ripe. It was possible to determine that the fruit removing process generates about 75% of the impregnation measured as oil in dnfs(dry non fatty solids), increasing this value at the exit of the autoclaves from 1.8 - 2.8% to 9 - 1 1% approximately. At the same time, it was established that the sustaining time maintains a direct relation with the impregnation of the empty bunch, being favored by the increase in the ripeness of the bunches. The higher the ripeness degree of the bunch and an extended sustaining time, the higher the level of oil impregnation on empty bunches. Nowadays, the project is evaluating the type of fruit shedding systems and the incidence of the genetic material on the oil loss.
Palabras clave:
aceite de palma
raquis
pérdidas
procesamiento
plantas de beneficio
tasa de extracción de aceite
aceite de palma
raquis
pérdidas
procesamiento
plantas de beneficio
tasa de extracción de aceite