What causes palm fruit oil content low?
FAQ / Chat on line / Give me a price / Date: July 16, 2015
What causes palm fruit oil content low?
As we all know, palm fruit plantation mainly spreads in South Asia, Africa, South America countries;In the early stages of palm fruit formation, the oil content of the palm fruit is very low.As the fruit approaches maturity the oil increases rapidly to about 50 percent of mesocarp weigh.
In a fresh palm fruit bunch, un-bruised fruit the free fatty acid (FFA) content of the oil is below 0.3 percent.
However, in the ripe palm fruit the palm furit becomes soft and is more easily attacked by lipolytic enzymes, especially at the base when the fruit becomes detached from the bunch.
The enzymatic attack results in an increase in the FFA.
Research has shown that if the fruit is bruised, the FFA in the damaged part of the palm fruit increases rapidly to 60 percent in an hour.
There is therefore great variation in the composition and quality within the bunch, depending on how much the bunch has been bruised.
One answer to the many ways in which harvesting, transportation and handling of bunches can cause fruit to be damaged is to process the fruit as early as possible after harvest, say within 48 hours. However we advice it is better to leave the fruit to ferment for a few days before processing. Clients of good edible palm oil know that the increased FFA only adds ‘bite’ to the oil flavour. At worst, the high FFA content oil has good laxative effects.
The palm fruit harvesting is the first step for palm oil mill, if you are interested to set up a palm oil plant, make sure your palm fuirt can be processed in shortest time and lessen the bruised affect.
As we all know, palm fruit plantation mainly spreads in South Asia, Africa, South America countries;In the early stages of palm fruit formation, the oil content of the palm fruit is very low.As the fruit approaches maturity the oil increases rapidly to about 50 percent of mesocarp weigh.
In a fresh palm fruit bunch, un-bruised fruit the free fatty acid (FFA) content of the oil is below 0.3 percent.
However, in the ripe palm fruit the palm furit becomes soft and is more easily attacked by lipolytic enzymes, especially at the base when the fruit becomes detached from the bunch.
The enzymatic attack results in an increase in the FFA.
Research has shown that if the fruit is bruised, the FFA in the damaged part of the palm fruit increases rapidly to 60 percent in an hour.
There is therefore great variation in the composition and quality within the bunch, depending on how much the bunch has been bruised.
One answer to the many ways in which harvesting, transportation and handling of bunches can cause fruit to be damaged is to process the fruit as early as possible after harvest, say within 48 hours. However we advice it is better to leave the fruit to ferment for a few days before processing. Clients of good edible palm oil know that the increased FFA only adds ‘bite’ to the oil flavour. At worst, the high FFA content oil has good laxative effects.
The palm fruit harvesting is the first step for palm oil mill, if you are interested to set up a palm oil plant, make sure your palm fuirt can be processed in shortest time and lessen the bruised affect.
