OIL PALM

Oil palm (Elaeis guineensis) is the highest oil-yielding plant among perennial oil-yielding crops, producing palm oil and palm-kernel oil. These are used for culinary as well as industrial purposes. Oil palm is a crop for future and a source for diversification, import substitution, value-addition, health and nutrition, waste-utilization, co-generation (non-conventional energy), eco-friendly and sustainability.Palm oil is extracted from the mesocarp of fruits, which is highly perishable in nature. To obtain good quality raw palm oil, the fruits are processed within 24hr after harvesting. The processing consists of steps such as sterilization and stripping of fruits, digestion to facilitate oil release. The hot digested mash is fed to the press continuously and pressure is developed due to compression. The oil water mixture is expelled through the perforations while the press cake is discharged through the other end of the screw. The crude oil from the screw press contains a mixture of oil, water, cell debris and particles of fibre and shell. It is first passed through a double vibrating screen to remove particles. Hot water is then added and the oil is allowed to separate in clarification tanks from which it is continuously decanted. The oil from clarification tank still contains 0.40.6% water, 0.10.2% sludge and other impurities. This affects the quality of oil. Bulk of water and other impurities are removed by a high speed centrifuge with 8,000 rpm which can bring down the moisture level. Further reduction of moisture to the optimum level of 0.10.15 is achieved by vacuum drying. Finally the vacuum dried oil is pumped to storage tanks. This oil is called as crude palm oil rich in vitamin A and E.

Oil palm (Elaeis guineensis) is the highest oil-yielding plant among perennial oil-yielding crops