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Palm sterilization

Palm sterilization, shipment to plant at harvest and, as much as possible to reduce the loss of raw bruised. The so-called sterilization fermentation in fermenting equipment is killed kill with 300kPa steam (143 C), on the palm fruit to high temperature cooking is about 60min, the destruction of the flesh of the lipase, to free fatty acid content of free oil increased.
In addition, the high temperature to sterilization can make the fruit and soft, easy mechanical threshing, but also conducive to the subsequent kernel sheller, reduce kernel breakage.
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