Why sterilize palm fruit bunches? Sterilization or retorting refers to the high temperature and humidity heat treatment of the loose fruit. Hot water is usually used for cooking; pressurized steam is used for sterilization. Cooking actions have a variety of uses.
The moisture introduced by the steam breaks down the gums and resins by chemical action. Gums and resins can cause the oil to foam during frying. Some gums and resins are soluble in water. When decomposed (hydrolyzed) by wet steam, others can be dissolved in water so that they can be removed during oil clarification. The starch in palm fruit is hydrolyzed and removed in this way.
When autoclaving, the heat expands the moisture in the nuts. When the pressure is reduced, the shrinkage of the nut causes the kernel to break away from the shell wall, thereby loosening the kernel within the shell. Separation of the kernel from the shell wall greatly facilitates subsequent nut cracking operations. From the above, it is clear that sterilization (cooking) is one of the most important operations in oil processing, ensuring the success of several other stages.
However, during the sterilization process, it is important to ensure that air is exhausted from the sterilizer. Air is not only a barrier to heat transfer, but the oxidation of oil is greatly increased at high temperatures; therefore, the risk of oxidation during sterilization is high. Excessive disinfection can also lead to poor bleaching power of the resulting oil. Sterilization is also a major factor in the discoloration of palm kernels, resulting in poor bleaching power of the extracted oil and reduced protein value of the press cake.
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