METHOD FOR CONTINUOUS STERILIZATION OF OIL PALM FRESH FRUIT BUNCHES

摘要

A method is disclosed for the continuous processing of oil palm fresh fruit bunches (FFB) based on continuous sterilization. The FFB (100) is optionally screened (101) to reduce its trash (102) content and then passed through a bunch conditioner (104) to disrupt the close-knit arrangement of fruits in the FFB, thereby enhancing steam penetration into inner layers of fruit bunches. The conditioned bunches (105) are subsequently heated, using either saturated steam or superheated steam (111, 114) in a two-step process. Heating in the first heating step (110) raises the temperature of the conditioned bunches (105) to the steaming temperature, whereas heating in the second heating step (113) cooks the FFB to facilitate extraction of palm oil and palm kernels by downstream processes. The heating means used for each heating step is specifically adopted for its intended objectives. The FFB are conveyed in the heating means used for the first heating step (110) using mechanical conveying means and conveyed in the heating means used for the second heating step (113) using either mechanical conveying means or a combination of mechanical conveying means and gravity. The use of superheated steam (111, 114) for heating leads to improved cooking effectiveness, thus shortening the steaming time required.