Unveiling the Technical Disparities and Practical Insights: Vacuum Distillation vs. Molecular Distillation in Palm Kernel Oil Deep Processing

As you navigate the intricate landscape of palm kernel oil deep processing, the distillation column emerges as a linchpin in determining the quality of the final product. This article delves deep into the technical disparities between two prevailing distillation techniques - vacuum distillation and molecular distillation - and offers valuable application insights to elevate the quality of your palm kernel oil.

1. Understanding the Basics: Vacuum Distillation and Molecular Distillation

Vacuum distillation operates under reduced pressure, effectively lowering the boiling points of the components in palm kernel oil. This allows for the separation of various fatty acids and other compounds at relatively lower temperatures, minimizing thermal degradation. Molecular distillation, on the other hand, takes it a step further by operating at extremely high vacuum levels and short heating times, enabling the separation of molecules based on their mean free path.

According to the AOCS (American Oil Chemists' Society) methods, both vacuum distillation and molecular distillation play crucial roles in meeting the industry standards for palm kernel oil quality. For instance, the AOCS Cd 3d-63 method is used to determine the oxidation stability of oils, which is directly influenced by the distillation process.

2. Key Parameters Impacting Product Quality

Temperature Gradient Control

In vacuum distillation, a well - controlled temperature gradient is essential for the efficient separation of different fatty acids. For example, lower temperatures can be used to separate the lighter fractions first, reducing the risk of thermal decomposition. In molecular distillation, the temperature is kept as low as possible, typically between 100 - 200°C, to preserve the natural properties of the palm kernel oil.

Vacuum Degree Adjustment

The vacuum degree significantly affects the distillation process. In vacuum distillation, the pressure is usually maintained between 1 - 10 mbar, while molecular distillation operates at an ultra - high vacuum of less than 0.1 mbar. However, it's important to note that blindly pursuing a high vacuum can lead to oil degradation, as shown in some real - world cases.

Residence Time Setting

The residence time of the oil in the distillation column also impacts the final product quality. Longer residence times can lead to increased oxidation and thermal degradation, especially in vacuum distillation. In molecular distillation, the short residence time (usually less than a few seconds) helps to preserve the freshness and quality of the palm kernel oil.

3. Common Errors and Corrective Measures

Many operators make the mistake of focusing solely on high - end equipment without considering the proper adjustment of key parameters. For example, over - emphasizing high vacuum in molecular distillation can cause the oil to experience excessive stress, leading to a decrease in quality. To address this, it is recommended to follow a step - by - step approach, starting with a pre - evaluation of the raw material and then carefully adjusting the temperature, vacuum, and residence time.

Here is a parameter comparison table between vacuum distillation and molecular distillation:

4. Conclusion and CTA

By understanding the technical differences between vacuum distillation and molecular distillation, and implementing the correct operating procedures, you can significantly enhance the quality of your palm kernel oil. Whether you are a process engineer or an equipment operator, these insights can provide you with practical solutions to optimize your distillation process.

Ready to take your palm kernel oil distillation process to the next level? Leave a message【Distillation】 to get the PDF of 《Comparison Table of Palm Kernel Oil Distillation Process Parameters》.