Palm kernel oil fractionation plant

Palm kernel oil fractionation goes through the control of palm kernel oil cooling and crystallization to make separation of palm kernel oil into low melting point liquid (soft fat) and high melting solid (sterin). Fractionation of palm oil can be divided into three section: stearin (palm kernel oil stearine), soft fat (palm kernel oil olein).

Palm kernel oil automatic control dewaxing and degreasing process work under slowly stirring and cooling the oil to certain temperature in fixed time (technical security), and make waxy formed bigger crystallization, then separation exhalation, after filtering, it separates the fluid oil and solid fat.
After palm kernel oil fractionation, palm kernel oil will be clean after 5.5 hours in 0 degree Celsius, but it also can keep transparency and flowability in the refrigerator and improve the oil quality and appearance.

Palm kernel oil fractionation process chart:

$palm kernel oil fractionation flow chart$
Palm kernel oil fractionation flow chart

Featured Advantages of dry palm kernel oil fractionation:	Factors affecting dry palm kernel oil fractionation:
◆Simple oil fractionation process ◆Easy and convenient operation ◆Low consumption of steam ◆No environmental pollution ◆Satisfied palm oil fractionation results	◆ Design of crystallizers ◆ Filter cloth air permeability (400, 600 L/dm2/min) ◆ Filling and Squeezing pressure ◆ Poor Control of Cooling Water Temperature

Working principle of palm kernel oil fractionation:
Palm kernel oil fractionation uses mechanical separation of liquid oil from solid fractions of certain oil and fats. It can greatly maximize the value of products.

Dry Palm Kernel Oil Fractionation Principle:
Dry palm kernel oil fractionation is the most economical fractionation without adding any solvent. The oil in dissolved state is cooled slowly to a certain degree, passing through filtration to separate crystals and precipitate solid ester.

Dry palm kernel oil fractionation includes three steps below:
Heat treatment
Form crystal nuclei and allow crystal growth and maturity by cooling method.
Filtration separates soft fat from solid.
One time fractionation is enough, but twice palm kernel oil fractionation is in need for some relatively high demand industry of stearin, such as confectionery industry.

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