INFLUENCE OF TEMPERATURE AND GRADING OF FRESH FOOD BRUNCHES ON OIL CONTENT AND OIL EXTRACTION RATIO IN OIL PALM

The Planter Pub Date : 2021-11-25 DOI:10.56333/tp.2021.019
N. Ali, N. T
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Abstract

Cultivation of oil palm in India was started during the late 1980s under Government’s initiative and the state of Andhra Pradesh has the largest hectarage cultivated with oil palm. So far, in India, an area of 0.372 million hectare is under oil palm and it is cultivated mostly as a smallholders’ crop. Variations in oil extraction ratio (OER) at palm oil mills are often observed with seasons and grading standards. This study was undertaken to understand the effect of temperature and grading on oil content and OER. The study revealed that temperature had a negative correlation with OER and oil to bunch percentage. Fruit grading plays an important role in improving OER through enhanced oil to bunch percentage. Keywords: Oil palm, oil extraction ratio, oil to bunch percentage, temperature, grading
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鲜食早午餐温度及分级对油棕含油量及抽油率的影响
在政府的倡议下,印度的油棕种植始于20世纪80年代末,安得拉邦的油棕种植面积最大。到目前为止,在印度,油棕的种植面积为0.372万公顷,主要是小农种植的作物。棕榈油厂的油萃取率(OER)的变化通常随季节和分级标准而变化。本研究旨在了解温度和分级对含油量和OER的影响。研究表明,温度与OER和油束比呈负相关。水果分级通过提高果穗油比对提高OER有重要作用。关键词:油棕,油提取率,油束率,温度,分级
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