Sterilization, its development to present day application
Publicación:
Revista Palmas; Vol. 28 Núm. especial, (2007); 112-118
0121-2923
Revista Palmas; Vol. 28 Núm. especial, (2007); 112-118
0121-2923
Abstract
The first process to which the fresh fruit bunches (FFB) are subjected to is sterilization. Before going into the development to present day application of Sterilization please allow me to rekindle the basic fundamentals of the Sterilization process. Sterilization is a simple process but it is essential for the proper design and operation of the mill so that it is done correctly to produce the quality crude palm oil and palm kernel and optimum yields. It is a crucial process block in the economics of oil palm milling industry. The sterilizer process is done in 1.5 t , 2.5, 5, 7,10 and today 15 tons capacity FFB cages which are pushed into long cylindrical steel vessel with quick closing special doors and then subjected to steam at approximately 3.16 Bar.g (45 psi.g) pressure. One of the effects of sterilization is to inactivate the fruit enzyme. Once this enzyme has been inactivated the rise of the FFA is virtually stopped. It is possible to stop the increase of FFA at the temperature of 65ºC but higher temperatures are required to ensure good sterilization for the conditioning of FFB and further to reduce the sterilization time. The objective after harvesting is to sterilize the fruit as quickly as possible with the minimum of handling and damage. Active enzyme in the fruit will start its fat splitting action immediately if the walls of the oil bearing cells have been broken, peeling or bruising. In addition to arresting the development of the FFA content, the sterilizing of the fruit also facilitates: The purification of the palm oil by coagulating nitrogenous and mucilaginous matter and thus preventing the formation of emulsions during verification process of the crude oil. The extraction of the crude palm oil by freeing the fruits from the bunch stalks. Breaking the oil cells in the mesocarp. Prepares the nuts for cracking by desiccation of the kernel during sterilization process. Majority of mills today has programmable automatic control systems to cater for proper sterilization of about 90-minute cycle. El primer proceso por el cual pasan los racimos de fruta fresca (RFF) es la esterilización. Antes de entrar al desarrollo y a la aplicación actual de la esterilización, permítanme presentarles los principios básicos de este proceso. Se trata de un proceso sencillo pero esencial para el diseño y la operación adecuada de la planta de beneficio para que todo se haga en forma correcta y así llegar a producir aceites crudos de palma y de palmiste de buena calidad y obtener al mismo tiempo, los máximos rendimientos posibles. Es un proceso en bloque, el cual es esencial para la economía de la industria extractora. El proceso del esterilizador se realiza en jaulas con una capacidad de 1,5 t, 2,5 t, 5, 7, 10 y actualmente 15 toneladas. Estas jaulas son luego empujadas a un recipiente largo de acero en forma cilíndrica que cuenta con unas puertas (compuertas) de cierre rápido, luego están sujetas al vapor a una presión de aproximadamente 3.16 Bares.g (45 psi.g). Uno de los objetivos del proceso de esterilización es el de desactivar la enzima de la fruta. Una vez esta desactivación ha ocurrido, la acidez del racimo de fruta fresca se ve virtualmente interrumpida. A una temperatura de 65ºC se puede parar la acidez del racimo de fruta, sin embargo, se requieren temperaturas más altas para garantizar una buena esterilización para el acondicionamiento del racimo de fruta fresca y adicionalmente reducir el tiempo de esterilización. Después de cosechar la fruta, la idea es esterilizarla tan pronto como sea posible con un mínimo de manipuleo y daño. Si las paredes de las células que Contienen aceite se rompen, se pelan o se golpean, la enzima activa de la fruta inicia inmediatamente su acción de división de la grasa. Además de parar el desarrollo del contenido de acidez de la fruta fresca, la esterilización facilita los siguientes pasos: La purificación del aceite de palma mediante la coagulación de material nitrogenado y mucílagenado así evitando la formación de emulsiones durante el proceso de verificación del aceite crudo. La extracción del aceite crudo de palma liberando los frutos del pedúnculo del racimo. Rompimiento de las células de aceite en el mesocarpio. Preparación de la nuez para el cracking mediante la desecación del palmiste durante el proceso de esterilización. La gran mayoría de las plantas de beneficio tienen sistemas de control automáticos que son programables para permitir una esterilización adecuada de un ciclo aproximado de 90 minutos.
The first process to which the fresh fruit bunches (FFB) are subjected to is sterilization. Before going into the development to present day application of Sterilization please allow me to rekindle the basic fundamentals of the Sterilization process. Sterilization is a simple process but it is essential for the proper design and operation of the mill so that it is done correctly to produce the quality crude palm oil and palm kernel and optimum yields. It is a crucial process block in the economics of oil palm milling industry. The sterilizer process is done in 1.5 t , 2.5, 5, 7,10 and today 15 tons capacity FFB cages which are pushed into long cylindrical steel vessel with quick closing special doors and then subjected to steam at approximately 3.16 Bar.g (45 psi.g) pressure. One of the effects of sterilization is to inactivate the fruit enzyme. Once this enzyme has been inactivated the rise of the FFA is virtually stopped. It is possible to stop the increase of FFA at the temperature of 65ºC but higher temperatures are required to ensure good sterilization for the conditioning of FFB and further to reduce the sterilization time. The objective after harvesting is to sterilize the fruit as quickly as possible with the minimum of handling and damage. Active enzyme in the fruit will start its fat splitting action immediately if the walls of the oil bearing cells have been broken, peeling or bruising. In addition to arresting the development of the FFA content, the sterilizing of the fruit also facilitates: The purification of the palm oil by coagulating nitrogenous and mucilaginous matter and thus preventing the formation of emulsions during verification process of the crude oil. The extraction of the crude palm oil by freeing the fruits from the bunch stalks. Breaking the oil cells in the mesocarp. Prepares the nuts for cracking by desiccation of the kernel during sterilization process. Majority of mills today has programmable automatic control systems to cater for proper sterilization of about 90-minute cycle.
Palabras clave:
aceite de palma
esterilización
racimos de fruta fresca
plantas de beneficio
ácidos grasos libres
aceite de palmiste
extracción
extracción de aceite
aceite de palma
esterilización
racimos de fruta fresca
plantas de beneficio
ácidos grasos libres
aceite de palmiste
extracción
extracción de aceite