CN115243552A - Dry fractionation method for edible oil - Google Patents

Dry fractionation method for edible oil Download PDF

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CN115243552A
CN115243552A CN202180020042.XA CN202180020042A CN115243552A CN 115243552 A CN115243552 A CN 115243552A CN 202180020042 A CN202180020042 A CN 202180020042A CN 115243552 A CN115243552 A CN 115243552A
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oil
dry fractionation
edible
cooled
heat exchanger
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邱建和
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    • C—CHEMISTRY; METALLURGY
    • C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
    • C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
    • C11B7/00—Separation of mixtures of fats or fatty oils into their constituents, e.g. saturated oils from unsaturated oils
    • C11B7/0075—Separation of mixtures of fats or fatty oils into their constituents, e.g. saturated oils from unsaturated oils by differences of melting or solidifying points
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
    • A23D9/02—Other edible oils or fats, e.g. shortenings, cooking oils characterised by the production or working-up
    • A23D9/04—Working-up
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
    • B01D—SEPARATION
    • B01D9/00—Crystallisation
    • B01D9/0004—Crystallisation cooling by heat exchange
    • B01D9/0013—Crystallisation cooling by heat exchange by indirect heat exchange
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
    • B01D—SEPARATION
    • B01D9/00—Crystallisation
    • B01D9/004—Fractional crystallisation; Fractionating or rectifying columns
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
    • B01D—SEPARATION
    • B01D9/00—Crystallisation
    • B01D9/0059—General arrangements of crystallisation plant, e.g. flow sheets
    • C—CHEMISTRY; METALLURGY
    • C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
    • C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
    • C11B1/00—Production of fats or fatty oils from raw materials
    • C11B1/10—Production of fats or fatty oils from raw materials by extracting
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
    • B01D—SEPARATION
    • B01D9/00—Crystallisation
    • B01D2009/0086—Processes or apparatus therefor

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  • Chemical & Material Sciences (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Crystallography & Structural Chemistry (AREA)
  • Physics & Mathematics (AREA)
  • Thermal Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Organic Chemistry (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Fats And Perfumes (AREA)
  • Edible Oils And Fats (AREA)

Abstract

The present invention discloses a process for the dry fractionation of edible oils, which is carried out without the use of chemicals and/or solvents. The method comprises the following steps: (a) Pre-cooling natural palm oil to a temperature between 30 ℃ and 38 ℃; (b) subjecting the pre-cooled natural palm oil to pressure; (c) Passing the pre-cooled natural palm oil from step b) under pressure through one or more scraped surface heat exchangers in which the oil is cooled, thereby forming a crystallisation slurry, and the temperature of the crystallisation slurry is reduced to 10-18 ℃; (d) The crystal slurry was separated by filtration to obtain a natural palm olein fraction and a natural palm stearin fraction.

Description

Dry fractionation method for edible oil
Technical Field
The present invention relates to a process for dry fractionation of edible oils. In particular, but not exclusively, the invention relates to a process for processing natural palm oil which is enriched in carotene.
Background
Oil palm trees produce two types of oil, natural palm oil produced from fibrous mesocarp and natural palm kernel oil produced from kernel. Although both oils are derived from the same agricultural product, palm oil differs from palm kernel oil in chemical composition and nutrition.
Due to the high content of natural carotene, natural palm oil is deep orange red. It is a rich source of carotenoids and vitamin E, and can impart natural stability and prevent oxidative deterioration. However, without any processing, natural palm oil has limited use. The natural palm oil may be refined and further fractionated to expand its range of applications.
To produce useful palm oil, the crude palm oil is subjected to three refining stages, namely degumming, bleaching and deodorization, followed by fractionation.
In the degumming stage, the colloid and fatty acid in the natural palm oil are separated from trace minerals, copper, iron and other impurities by using phosphoric acid. In the bleaching stage, palm oil is mixed with bleaching earth (calcium bentonite) in a vacuum chamber to remove impurities and pigments from the palm oil. In the deodorization stage, the smell and taste of the oil are removed. This refined palm oil is known as RBD palm oil.
Fractionation of RBD palm oil separates the oil into liquid (oil) and solid (stearin) fractions.
Dry fractionation is the simplest and most economical process in RBD palm oil processing. The adjective "dry" means without any solvent, catalyst or chemical additive in the production process. Thus, unlike solvent fractionation, hydrogenation, etc., dry fractionation is a zero emission improvement technique.
Palm olein is a liquid fraction obtained by fractional distillation of refined RBD palm oil after crystallization at controlled temperature. It is completely liquid in warm climates and has a narrow range of glyceride content. However, when the temperature is below the "cloud point" of palm olein (about 20℃.), the palm oil particles will crystallize. The oil becomes cloudy. At lower temperatures, cloudy oils become solid. When the temperature rises above the "cloud point", the oil quickly clarifies. Palm olein is widely used as an edible oil. It can also be mixed with other main stream vegetable oils.
Palm stearin is a more rigid fraction obtained by fractionation of RBD palm oil after crystallization at controlled temperature. It is commonly used to formulate non-trans fats such as margarines, shortenings and vegetable shortenings.
Dry fractionation is typically carried out by heating RBD palm oil to 50 ℃ to 55 ℃, cooling to 30 ℃ to 40 ℃, and then further cooling to a final fractionation temperature of 20 ℃ to 25 ℃. The crystallizer is then kept at this temperature for several hours, depending on the type and characteristics of essential oils and stearines desired. The crystallized slurry was then filtered under pressure to obtain essential oil and hard fat fractions. The filtration pressure is approximately 3 to 5 bar.
The purpose of heating the oil is to destroy the memory effect before the oil enters the crystallization chamber to cool. The presence of crystal memory can negatively impact yield.
If the holding time, the number of fractionation steps or the filtration pressure is changed, the properties of the obtained fats and oils and stearic acid are changed.
The iodine value of the obtained essential oil was about 56 for a single fractionation with a holding time of about 6-9 hours. The yields of essential oil and stearin obtained were about 75% and 20%, respectively, with the remaining yield consisting of palm fatty acid distillate and waste oil.
The iodine number is a measure of the degree of unsaturation in fats and oils. It is one of the common parameters for measuring the quality of grease. The higher the iodine value, the better the grease quality.
When dry fractionating natural palm oil, the use of the above conditions for dry fractionation of natural palm oil is considered difficult to control because of the presence of gums and other impurities during fractionation that interfere with oil crystallization, which is why dry fractionation is always performed on RBD palm oil. Thus, there is no known method to produce palm olein with an iodine value of 56 or 58 without prior refining of the natural palm oil.
Furthermore, the production of carotene-rich palm olein by dry fractionation alone is difficult, since it is essential to produce carotene-rich palm oil that the natural palm oil has to be deodorized.
One example of this process is an improved physical refining process that produces refined palm oil of similar quality to RBD palm oil, while retaining most of the carotene and vitamin E species present in the original natural palm oil.
Characterization of red palm oil, a refined food oil rich in carotene and vitamin E, by b.nagndran, u.r.unnithan, y.m.choo and Kalyana sundra, discloses a process involving pre-treatment of natural palm oil followed by deacidification and deodorization using molecular distillation to produce refined edible palm oil rich in carotene. The product is a refined red palm oil, meets the standard of the refined edible oil standard, and retains up to 80% of carotene and vitamin E originally existing in natural palm oil. The oil contains not less than 500ppm of carotene, 90% of which is present in the form of o-carotene and p-carotene. The vitamin E content is about 800ppm, 70% of which are present in the form of tocotrienols (mainly o-, p-and y-tocotrienols). The process is also suitable for the production of other naturally vitamin-rich palm fractions, such as stearin, olein and palm mid-fractions.
US9051533B2 describes a continuous edible oil dry fractionation process using one or more crystallizers in series, the process comprising the steps of: (a) providing a molten fat; (b) Continuously feeding molten oil or fat to a first of one or more crystallizers in series, wherein the fat is gradually cooled by use of a heat exchanger containing a cooling medium, thereby forming a crystallized slurry, each of said one or more crystallizers exhibiting a temperature gradient, the temperature of the molten or partially crystallized fat entering one of the crystallizers being higher than the temperature of the slurry exiting that crystallizer; (c) Continuously withdrawing the slurry from the last of the one or more crystallizers; (d) Filtering the separated crystal slurry in a filter cake and a filtrate, wherein the method further comprises the step of at least partially melting the fat encrustation deposited on the heat exchanger. The oil fraction is produced in a continuous process.
Standard crystallization vessels for separating edible oils and fats contain an agitator comprising a rotating shaft on which agitator blades are mounted such that the blades impart a vertical force on the surrounding slurry as it rotates. However, there are crystallization vessels without stirrers.
US8133519B2 describes a crystallization process for edible oils and fats in which the contents of the crystallizer are moved along heat exchange elements in an oscillating manner without the use of internal stirrers.
Scraped Surface Heat Exchangers (SSHE) are commonly used in the food, chemical and pharmaceutical industries for heat transfer, crystallization and other continuous processes. They are very suitable for products that are sticky, contain particulate matter or require some degree of crystallization. During operation, the product comes into contact with the heat transfer surface, which is scraped rapidly and continuously, thereby exposing the surface to the passage of untreated product. In addition to maintaining high and uniform heat exchange, the flights also provide simultaneous mixing and agitation. As the boundary layer is constantly replaced by fresh material, a high heat transfer coefficient is achieved. Furthermore, the product is in contact with the heated surface for only a few seconds, and high temperature gradients can be used without causing adverse reactions. SSHE is particularly useful in making heavy salad dressings, margarines, chocolates, peanut butter, fondants, ice creams and shortenings.
To the best of the applicant's knowledge, no known technique discloses dry fractionation of natural palm oil using scraped surface heat exchangers.
US8962874B2 describes an improved process for fractionating triglyceride oils. The method achieves reproducible crystallization by introducing a controlled temperature profile and subsequent crystal development, thereby reducing the amount of entrained oleic acid in the crystals or crystal aggregates. The method can be used for fractionating vegetable oils, such as palm oil or its mixture with other palm oil products or edible vegetable oils. A disadvantage of this process is that it involves repeated heating and cooling of the natural triglyceride oil, which increases the total processing time.
Furthermore, the natural palm olein produced in the process can be refined, bleached and deodorized without adversely affecting the iodine value of the olein.
Accordingly, the present invention is directed to solving some or all of the problems of the prior art.
Disclosure of Invention
It is therefore an object of the present invention to provide a process for the dry fractionation of edible oils.
It has surprisingly been found that in one aspect of the present invention, the above object is achieved by a dry fractionation of an edible oil, the method comprising the steps of:
a) Pre-cooling the oil to 30-38 ℃;
b) Subjecting the pre-cooled oil to pressure;
c) Passing the pre-cooled oil from step b) under pressure through one or more scraped surface heat exchangers in which the oil is cooled to form a crystallisation slurry and the temperature of the crystallisation slurry is reduced to 10-18 ℃; and
d) The crystal slurry was separated by filtration to obtain an essential oil fraction and a stearin fraction.
The advantage of this process is that the natural palm oil does not need to be pretreated and/or refined, bleached and deodorized with chemicals and/or solvents, which makes the product of the process safe for humans and animals.
Furthermore, the quality of the natural palm olein produced by the present invention is similar to that of isolated red palm olein, and retains most of the carotenoids and vitamin E originally present in natural palm oil. Since natural palm oil does not require refining, bleaching and deodorization, the operating cost is reduced, thereby increasing the profit margin.
Another advantage of the process of the invention is that a higher yield of olein is obtained compared to conventional processes.
In one embodiment, the process operates in batches, wherein each batch of 20-80 metric tons of edible oil has a treatment time of 4 hours, which is faster than conventional treatments.
In a further embodiment, the process operates continuously.
In another embodiment, the edible oil to be pre-cooled in step a) is at ambient temperature. In another embodiment, the oil in step a) is pre-cooled in a heat exchanger.
In a further embodiment, the pressure applied in step b) is in the range of 0.5 to 4 MPa.
In one embodiment, a plurality of scraped surface heat exchangers are connected in series.
In another embodiment, the separation in step d) is performed using a press.
In another embodiment, the edible oil is palm oil or other edible vegetable oil in its natural state.
In a preferred embodiment, the olein obtained by this process has an iodine value between 56 and 58.
Drawings
The invention is illustrated by, but not limited to, the following description of embodiments with reference to the accompanying drawings, in which:
FIG. 1 is a schematic diagram of an apparatus for carrying out a dry fractionation process of natural palm oil according to the present invention.
Fig. 2 is a block diagram of a natural palm oil dry fractionation process according to the present invention.
Fig. 3 is a block diagram of a conventional process for obtaining palm olein with an iodine value of about 56.
Detailed Description
The invention relates to a dry fractionation method of edible oil.
The edible oil used in the method according to the invention is of vegetable origin. Examples of vegetable oils are palm oil, various palm oil fractions, soybean oil, coconut oil, rapeseed oil (rapeseed oil), olive oil, peanut oil, sunflower seed oil and corn oil.
In a preferred embodiment of the invention, the oil is natural palm oil or other natural state vegetable oil. The oil to be fractionated according to the invention should be in liquid form.
Referring to fig. 1, an apparatus for performing a natural palm oil dry fractionation process includes a tank 10 for receiving oil to be processed, a heat exchanger 20 for pre-cooling edible oil, a pump 30 for applying pressure to the pre-cooled oil, a set of scraped surface heat exchangers 40 for performing oil crystallization, a thermometer 50 for measuring the temperature of the crystallized slurry, and a filter 60 for filtering and separating the crystallized slurry into olein and hard fat.
One way of introducing the oil into the heat exchanger 20 is to pump the oil from a tank or directly from an oil carrier. In the embodiment of fig. 1, the heat exchanger 20 is a plate heat exchanger.
The temperature of the coolant of the heat exchanger 20 is maintained between-5 ℃ and 5 ℃. The coolant may be water or an aqueous solution of ethylene glycol. The oil is pre-cooled to a temperature between 30 ℃ and 38 ℃.
The pre-cooled oil is then pressurized. The pressure source may be a rotary pump.
The pressurized pre-cooled oil then passes through a scraped surface heat exchanger 40 where the oil is cooled, thereby forming a crystal slurry. The scraped surface heat exchanger 40 maintains a substantially uniform temperature throughout the vessel.
During operation of the scraped surface heat exchanger 40, pressurized pre-cooled oil is introduced into the scraped surface heat exchanger 40. During its passage through the scraped surface heat exchanger 40, the viscosity of the pre-cooled oil changes due to temperature changes, and thus part of the crystal slurry will adhere to the inner wall of the scraped surface heat exchanger 40. This results in heat transfer deterioration. When the shaft with the blades rotates, the blades scrape off the crystal slurry adhering to the inner wall of the scraped-surface heat exchanger, thereby improving heat transfer, and allowing the cooling of the crystal slurry to be effected in a continuous heat exchange process. It also has the advantage of leading to the formation of uniform crystal populations. Subsequently, the crystallized slurry exits the heat exchanger.
One or more scraped surface heat exchangers are used in the process of the invention. In a preferred embodiment, a bank of scraped surface heat exchangers is used and connected in series. Each scraped surface heat exchanger must have a temperature gradient, i.e. the temperature of the second scraped surface heat exchanger is lower than the temperature of the first scraped surface heat exchanger.
The crystal slurry has to be transferred from one scraped surface heat exchanger to the next. When more than one vertically oriented scraped surface heat exchanger is used in the process according to the invention, the crystal slurry is moved by applying pressure.
The temperature of the crystal slurry leaving the last scraped surface heat exchanger should be between 12 ℃ and 15 ℃. It is not recommended to cool the oil below the cloud point, as this may lead to deposition of fat crystals in the heat exchanger.
Preferably, the rotation of the shaft of the scraped surface heat exchanger is performed at a speed between 50 and 400rpm.
While the design of scraped surface heat exchangers is intended to minimize fouling, this typically involves high liquid velocities. These high velocities must be avoided in the continuous dry fractionation of the oil according to the invention, since they have been found to lead to secondary nucleation, non-uniform crystal size, slow filtration and high residual oil content in the hard fat fraction.
A suitable thermometer 50 may be placed to measure the temperature of the crystal slurry that has passed through the scraped surface heat exchanger.
The slurry leaving the scraped surface heat exchanger must be separated into a stearin fraction and an olein fraction by filtration 60. One method of introducing the crystal slurry into the press is to pump it out of the scraped surface heat exchanger. Filtration can be carried out by plate and frame filters, chamber and plate filters or membrane and plate filters.
Referring to fig. 2, once the dry fractionation is complete, the natural palm olein may be further refined 70 as required. Since natural palm olein is used as an animal feed additive, it is not preferable to refine, bleach and deodorize natural palm olein using chemicals.
As will be readily appreciated by those skilled in the art, the present invention may be readily produced in other specific forms without departing from its scope or essential characteristics. The present embodiments are, therefore, to be considered in all respects as illustrative and not restrictive, the scope of the invention being indicated by the appended claims rather than by the foregoing description, and all changes which come within the meaning and range of equivalency of the claims are therefore intended to be embraced therein.
Examples
The following examples illustrate various aspects, methods and steps of the systems and processes of the present invention. These examples do not limit the invention, the scope of which is set forth in the appended claims.
Example 1: method of using four scraped surface heat exchangers
The experiments performed were a batch process for dry fractionation of natural palm oil. The iodine value of natural palm oil was 51. The natural palm oil is drawn from a tank in which the oil is at a temperature between 50 ℃ and 60 ℃ and is cooled by a plate heat exchanger to a temperature between 30 ℃ and 38 ℃. The coolant temperature of the plate heat exchanger is kept between-5 c and 5 c. The coolant used in the plate heat exchanger is water.
The pre-cooled oil is then pressurized by a rotary pump. The pressure to which the pre-cooled oil is subjected is between 0.5MPa and 1.5 MPa.
The pressurized pre-cooled oil is then passed through a scraped surface heat exchanger where the oil is cooled to form a crystal slurry. Scraped surface heat exchangers are filled at a rate of 5 to 20 metric tons per hour. The cooling rate of the scraped surface heat exchanger is between 10 ℃ and 25 ℃ per minute. The speed of rotation of the shaft of the scraped surface heat exchanger is between 50 and 400 revolutions.
Accordingly, the crystal slurry was flowed from the second to the fourth scraped surface heat exchangers.
The temperature of the crystal slurry leaving the fourth scraped surface heat exchanger is between 15 ℃ and 18 ℃.
The crystal slurry is also passed from the scraped surface heat exchanger to the membrane filter press.
The experiment lasted 4 hours. The yield of olein was between 85% and 90% with an iodine value of 56.
Table 1 illustrates the product properties obtained by the process of the present invention, wherein natural palm oil must be refined, bleached and deodorized prior to dry fractionation, as compared to the conventional process described in figure 3.
Figure BDA0003838711550000091
Table 2 illustrates the properties of the natural palm olein obtained by the method of the present invention.
Characteristics of Value of
Carotene 500ppm (minimum)
Vitamin E 600ppm (minimum)
Example 2: method of using six scraped surface heat exchangers
The experiments performed were batch processes for dry fractionation of natural palm oil. The iodine value of natural palm oil was 51. The natural palm oil is pumped out of the tank, the temperature of the oil in the tank is between 50 ℃ and 60 ℃, and the oil is cooled to between 30 ℃ and 38 ℃ by a plate heat exchanger. The temperature of the cooling liquid of the plate heat exchanger is kept between-5 ℃ and 5 ℃. The coolant used in the plate heat exchanger is water.
The pre-cooled oil is then pressurized by a rotary pump. The pressure born by the pre-cooling oil is between 0.5MPa and 1.5 MPa.
The pressurized pre-cooled oil is then passed through a first scraped surface heat exchanger where the oil is cooled to form a crystal slurry. Scraped surface heat exchangers are filled at a rate of 5 to 20 tons per hour. The cooling speed of the scraped surface heat exchanger is 10-25 ℃ per minute. The speed of rotation of the shaft of the scraped surface heat exchanger is 50-400rpm.
The crystal slurry was flowed from the third to the sixth scraped surface heat exchangers, respectively. The temperature of the crystallization slurry leaving the sixth scraped surface heat exchanger is between 10 ℃ and 13 ℃.
The crystal slurry is passed from the scraped surface heat exchanger to a membrane filter press.
The experiment lasted 4 hours. The yield of olein was between 80% and 85% with an iodine value of 58.
Table 3 illustrates the properties of the products obtained by the process of the invention.
Figure BDA0003838711550000101
Table 4 illustrates the properties of the crude palm olein obtained by the process of the present invention.
Characteristics of Value of
Carotene 500ppm (minimum)
Vitamin E 600ppm (minimum)

Claims (11)

1. A process for the dry fractionation of an edible oil, the process comprising the steps of:
a) Pre-cooling the oil to a temperature between 30 and 38 ℃;
b) Subjecting the pre-cooled oil to pressure;
c) Passing the pre-cooled oil from step b) under pressure through one or more scraped surface heat exchangers in which the oil is cooled to form a slurry of crystals and the temperature of the slurry of crystals is reduced to 10-18 ℃; and
d) The crystal slurry was separated by filtration to obtain an essential oil fraction and a stearin fraction.
2. The dry fractionation method of edible oil according to claim 1, wherein: the process is operated batchwise.
3. The dry fractionation method of edible oil according to claim 2, wherein: the treatment time of each batch of 20-80 metric tons of edible oil is 4 hours.
4. The dry fractionation method of edible oil according to claim 1, wherein: the process is a continuous process.
5. Process for the dry fractionation of edible oils according to any of the preceding claims, characterized in that: the edible oil to be precooled in step a) is at ambient temperature.
6. Process for the dry fractionation of edible oils according to any of the preceding claims, characterized in that: the oil in step a) is pre-cooled in a plate heat exchanger.
7. Process for the dry fractionation of edible oils according to any of the preceding claims, characterized in that: the pressure applied in step b) is in the range of 0.5MPa to 1.5 MPa.
8. Process for the dry fractionation of edible oils according to any of the preceding claims, characterized in that: a plurality of the scraped surface heat exchangers are connected in series.
9. Process for the dry fractionation of edible oils according to any of the preceding claims, characterized in that: the separation in step d) is carried out by means of a press.
10. Process for the dry fractionation of edible oils according to any of the preceding claims, characterized in that: the edible oil is palm oil or other edible vegetable oil in a natural state.
11. Process for the dry fractionation of edible oils according to any of the preceding claims, characterized in that: the iodine value of the olein obtained by the method is between 56 and 58.
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US5243046A (en) * 1986-12-17 1993-09-07 Nestec S.A. Process for the continuous fractionation of a mixture of fatty acids
US20030047290A1 (en) * 2001-07-31 2003-03-13 Marc Hendrix Process and installation for the dry fractionation
SG133435A1 (en) * 2005-12-19 2007-07-30 W J E Invest Ltd Improved crystalisation and fractionation process
CN101939405A (en) * 2007-12-21 2011-01-05 荷兰洛德斯克罗科兰有限公司 Process for producing a palm oil product
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