Sterilization is the crucial first step in palm oil mill plant, affecting palm oil yield and quality. Huatai Group designs advanced sterilizaiton steps ensure uniform treatment of fresh palm fruit bunches under controlled conditions.
Stops enzyme activity to prevent oil degradation. Softens fruit bunches for easy separation. Prepares FFB for efficient oil extraction. Reduces microbial contamination.
System Features: Horizontal vertical design-different capacity needs. Uniform steam distribution, consistent temperature control. energy efficient, optimized steam usage with heat recovery, automated operation, PLC controlled cycles, safe durable, food grade materials, safety certified.
Technical spedifications: working pressure, 0.25-0.45MPa. temperature: 130-145℃，cycle time: 50-90 minutes.
Weigh the fresh fruit bunches (FFB), load them into the sterilization vessel, and close the vessel door.
First, purge cold air: open the exhaust valve and introduce steam to completely expel cold air from the vessel; failure to fully purge cold air prevents the internal temperature from rising sufficiently, rendering the sterilization ineffective.
Close the exhaust valve, increase and maintain pressure, and hold the temperature between 135°C and 145°C for 60 to 90 minutes.
Upon completion of sterilization, slowly release pressure and vent the vessel, draining the condensate.
Once depressurization is complete, open the vessel door and discharge the fruit bunches to proceed to the next stage: threshing (separating the fruit from the bunches).
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