What’s the Core Differences Between Palm Fruit and Conventional Oilseed Pressing？

Palm fruit processing exhibits unique characteristics in raw material pretreatment, process, and equipment design:

1. Raw Material Traits
Palm fruit contains highly active lipase, requiring rapid enzyme sterilization to prevent oil rancidity. Soybeans/rapeseed need no such treatment.
Its fleshy structure demands bunch separation & kernel removal before pressing; conventional oilseeds are pressed whole.

2. Process Contrasts
Pretreatment: Palm fruit needs to be sterilized→ Fruit removal → crushed, while conventional oil needs be cleaned → softened → crushed;
Pressing: Palm fruit pressing requires special palm fruit press machine, while conventional oil uses a general screw oil press;
Oil purification: Palm crude oil contains up to 45% impurities, and requires three-stage purification in a sand settling tank → oil clarification tank → vacuum dryer;
By-products: Palm fiber cake is used as fuel, and the kernel needs to be shelled and kernels taken out; conventional cake meal is directly used as feed.

3. Special equipment requirements
Palm fruit pressing requires vertical sterilization tanks (shortening the process, oil extraction rate +0.5-2%) & kernel recovery lines (wind selection + shelling + water flotation separation system)
The equipment must be resistant to fruit acid corrosion, and the steam consumption reach 180kg/ton of oil.

As a manufacturer specializing in the research of edible oil processing equipment and technical solutions, we provide you with high-quality palm fruit oil presses and palm oil production line equipment.
Customized services meet the needs of large, medium and small cooking oil production line. Welcome to inquire QIE GROUP!