Oil refinery plant, is also called 50TPD Physical continuous palm oil refinery plant. CPO Degumming: CPO means crude plam oil. CPO is generally not separately taken degumming process. Although phosphorus is relatively low (generally less than 20PPM), but it is best to join 0.05% phosphoric acid for degumming before bleaching, which helps to improve the stability and frying resistance of the finished oil.
Specific practices, before crude oil into the bleaching towers, plus a mixer, according to flow into the oil mixed with a certain proportion of phosphoric acid or citric acid, stir after entering Bleaching tower, if adsorption by bleaching earth alone is not enough to degum.
Based on actual production experience, CPO deodorization temperature is generally between 256-265 degrees, if too low, is not conducive to emerge FFA and decompose color, too high will increase the cost and trans fatty acids.
There are many ways to take bleaching, the most widely used in industrial production is the adsorption bleaching. Absorbent fat, is the use of dye adsorption process within the oil removal of certain substances having a strong selective effect on pigments (the adsorbent)and other impurities.
Degumming process is the removal of oils containing colloidal substances. The main removal of phospholipids and calcium magnesium iron and phospholipid binding trace metals and other impurities. The effect can affect the deacidification, bleaching, deodorization and dewaxing.
Hydration degumming is the use of phospholipids lipid molecules contained in the hydrophilic group, will certainly heat or acid, is added to the oil, lipid-soluble colloidal swelling, cohesion, and then separated from the oil by sedimentation or centrifugation.
Palm oil fractionation method commonly used in three ways: dry fractionation, solvent fractionation, surfactant fractionation. Application of these methods depends on certain physical and chemical properties of needed soft fat and stearin, where to emphasize that the nature of stearin. By changing the fractionation method and conditions can be obtained stearin of different physical and chemical properties. But you can also get soft butter with little change of physical and chemical properties.
Dry fractionation is the most economical way, means not adding any solvent, cooling slowly the oil in a dissolved state to a certain extent, then the crystals were separated by filtration, the precipitated solid fat approach. Dry fractionation can be divided into three steps: heat treatment; crystal nuclei formed by the cooling method and to allow crystal become growth and maturity; separate soft fat from the solids by filtration.
Palm oil fatty acid triglyceride in the carbon chain length varies, but not the same degree of unsaturation, making palm oil contain a considerable amount triglycerides of low-melting and high melting point. Palm oil fractionation of palm oil is through controlled cooling crystallization and separation process, the palm oil into a low-melting liquid phase (olein) and high melting solid phase (stearin). Fractionated palm oil can be divided into three components: stearin (palm stearine), soft fat (palm olein) and an intermediate portion (palm midfraction).
Stearin melting point is generally 50 ℃, soft fat is generally about 24 ℃. Stearin is suitable for manufacturing margarine and shortening, does not cause crystallization slow, greasy and after hardening, and has greatly improved the change range of fat. For example, after 70% of stearin and 30% rapeseed oil being mixed, well oxidation stability, before the transesterification it is a good oil for bread, it is a good frying oil after transesterification. Soft butter is an excellent frying oil. The melting range of intermediate portion is narrower, and close to body temperature, can be used as substitute fat.
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