Patent Grant
8748642
This invention relates generally to processing palm oil, and relates more particularly to a method of using ultrasonic and megasonic vibrations to improve the extraction and clarification of palm oil.
Conventional processes for extracting palm oil utilize significant quantities of water and energy and result in a substantial amount of Palm Oil Mill Effluent (POME) and waste water. Conventionally, palm fruit bunches are sterilized and cooked as an initial process. The sterilization and cooking of palm oil fruits is carried out using saturated steam of 100° C. at atmospheric pressure generated from a boiler or furnace. The conventional process uses large amount of water to generate the steam to sterilize the fruits. The time needed for cooking is approximately 1 hour. Then the cooked/sterilized fruits are transferred to a stripper or thresher to break apart fruit bunches and break open the skin of the fruit.
There are several problems associated with the conventional sterilization process. One problem is that it is a wet process, so water consumption is high. Energy consumption is also high because steam has to be generated. Another problem is that large amounts of waste water is generated, and the waste water contains solid and liquid materials that cause pollution problems including greenhouse emissions. Another disadvantage is that the process time is high and the later step of stripping or threshing causes noise and vibration.
After sterilization and stripping/threshing, the conventional palm oil process presses the fruit to extract palm oil and then filters the palm oil. The filtered palm oil is then clarified using a tank and mixing in hot water. The clarification tank is kept at a high temperature ranging from 80° C. to 90° C. by a heating coil and continuous injection of steam to maintain the water levels. Generally, the clarification tank will have a palm oil emulsion to water ratio of 1:3 to 1:5. When the emulsion is introduced to the clarifier tank, it is stirred within the tank for the emulsion to be diluted by the hot water and to separate the oil molecules from the water molecules, which thereafter float to the top of the tank where there is a skimmer or an overflow pipe to collect the crude palm oil. The time it takes for the oil to float up and be collected ranges from 3 to 5 hours.
In the skimming or overflow process, the crude palm oil will still have water and suspended solids which are removed by a centrifugal decanter system and the dried oil processed through the vacuum drier to remove any moisture up to the specifications as required by the refineries. The water from the emulsion and the suspended solids will be mixed with the water and will be discharged as sludge periodically and may be treated to a three phase decanter process and channeled to holding tanks and subsequently to effluent ponds around the oil mill as Palm Oil Mill Effluent (POME) together with the waste water from the sterilizer section and other sections of the mill.
The conventional clarification process also has several disadvantages. Water and energy consumption is high because of the need to maintain the water temperature for long periods of time and to power the downstream processes used to remove residual water.
These are complicated processes that require significant space at the mill and high maintenance as well as causing noise and vibration. The water-based clarification process produces significant amounts of Palm Oil Mill Effluent (POME), which requires big tracts of land for effluent ponds for treatment. Another disadvantage is the significant loss of crude palm oil through the discharge of the POME.
The present invention is a process for extracting palm oil includes an ultrasonic horn press and/or a megasonic clarifier. The ultrasonic horn press uses ultrasonic vibrations to rupture and heat the palm fruit. After pressing and filtering the palm oil from the ultrasonic horn press, the megasonic clarifier applies megasonic vibrations to clarify the palm oil.
The features and advantages described in the specification are not all inclusive, and particularly, many additional features and advantages will be apparent to one of ordinary skill in the art in view of the drawings, specification and claims hereof. Moreover, it should be noted that the language used in the specification has been principally selected for readability and instructional purposes, and may not have been selected to delineate or circumscribe the inventive subject matter, resort to the claims being necessary to determine such inventive subject matter.
The drawings depict various preferred embodiments of the present invention for purposes of illustration only. One skilled in the art will readily recognize from the following discussion that alternative embodiments of the structures and methods illustrated herein may be employed without departing from the principles of the invention described herein.
As shown in
One aspect of the present invention is replacing a conventional sterilizer with an ultrasonic process using one or more ultrasonic horns to rupture and press the palm fruit. This ultrasonic horn press uses one or more ultrasonic horns to rupture the oil cells within the palm fruit and at the same time to press the oil emulsion out from the fruit. During this process the vibrational energy of the ultrasonic horns is converted to heat, so that the fruit is processed at a temperature of about 70° C. to 80° C. The combination of vibrational energy and the heat energy helps to rupture the oils cells much faster (20 to 30 second) than a conventional process. The amount of heat transferred to the fruits depends on the time of exposure to the ultrasonic horn. The ultrasonic horn press in effect replaces the traditional steam sterilizer.
One exemplary ultrasonic horn press 20 is shown in
The ultrasonic horn press has several advantages. It is dry process that does not use steam, so water consumption is significantly reduced. The ultrasonic horn press also reduces the amount of energy needed to cook the palm fruits. This process also significantly reduces the process time. The ultrasonic horn press reduces pollution because it reduces the amount of POME that needs to be treated. And this process also promises to yield a higher quality oil compared to the conventional process due to low heat transferred to the fruits during ultrasonic horn pressing. Processing the palm fruit in this way at about 70° C. yields a better quality oil in terms of DOBI value, peroxide value, and Iodine value.
Another aspect of the present invention relates to an improved process for producing clarified crude palm oil from the oil emulsion after the screw press and the filtration system by using a megasonic palm oil clarifier. In the preferred embodiment, the oil emulsion from the press and filtration system is heated to 65° C. to reduce the viscosity of oil. Through numerous trials, the optimum megasonic frequency of 360 KHz have been determined to produce the best result for separating the oil and the suspended solids within the shortest period of time with the least amount of energy required for the process. The size of the megasonic palm oil clarifier and the supporting systems can be scaled for different palm oil mill sizes and capacities.
In the process for producing clarified crude palm oil after the screw press process, the emulsion is filtered to remove sand, debris and fibers, and the emulsion is placed in the megasonic palm oil clarifier instead of a conventional palm oil clarifier that uses hot water. In a preferred embodiment, shown in
Megasonic waves at the required high frequency generate millions of microscopic bubbles and acoustic streaming in the palm oil emulsion, which helps to separate and extract the oil bearing molecules from the other entrained impurities much faster than the conventional process. The separation of the oil and other impurities takes place immediately upon the application of the megasonic sound and the whole process to create a sufficiently clear crude palm oil can takes place between 10 and 15 minutes, depending on the megasonic frequency, the power applied and the temperature of the palm oil emulsion.
Although experiments showed that 360 KHz is an optimum frequency for the megasonic clarifier, other megasonic frequencies in the range of 300 KHz to 1000 KHz (1 MHz) are also feasible for use with the invention. Testing also showed that the temperature range of 200° F. (93° C.) to 240° F. (116° C.) is particularly advantageous for operation of the megasonic clarifier. In addition, the megasonic transducer or transducers used in the megasonic clarifier can be enclosed and cooled with nitrogen gas.
There are several advantages of the megasonic palm oil clarifier. It provides a simple and reliable process for the oil clarifying stage in the palm oil mill and eliminates the need for hot water. This process eliminates the need for the centrifugal decanter system to remove debris or impurities from the clarified oil. This process generates much less sludge or waste water as Palm Oil Mill Effluent to be discharged into effluent ponds. This process reduces energy that is used by conventional hot water clarifiers decanters. This process will generate the optimum oil recovery for the palm oil mill. With this process, water and suspended solids will be collected from the megasonic clarifier and the suspended solids will be filtered and the water collected for further processing and thereafter filtered for recycling purpose.
From the above description, it will be apparent that the invention disclosed herein provides a novel and advantageous process for extracting palm oil. The foregoing discussion discloses and describes merely exemplary methods and embodiments of the present invention. As will be understood by those familiar with the art, the invention may be embodied in various other forms without departing from the spirit or essential characteristics thereof. Accordingly, the disclosure of the present invention is intended to be illustrative, but not limiting, of the scope of the invention, which is set forth in the following claims.
| Number | Name | Date | Kind |
|---|---|---|---|
| 20120083618 | Adnan et al. | Apr 2012 | A1 |
