Evaluating factors that affects rbdo palm oil crystallization

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For the sake of food safety and food hygiene crystallization is expected to be perfect due to human consumption of olein and stearin.Crystalization is a controlled cooling of the oil to a required temperature before filtration.The oil is introduce to a lot of stages before crystallization time is due, and there is a lot of factors that affect the oil in this stages which leads to poor crystal process. Crystallizer goes through ten steps namely (1) load, (2) heating, (3) delay ,(l4) fast cooling, (5) seeding, (6)crystallization, (7)final cooling ,(8)holding approach and (9)holding and (10)filtration. Step6, the crystallization time at 240 minutes is the most concern stage in crystallizer processing. The factors that affect the oil at crystallization stage are water flow, water temperatures, valves failure, agitation, water leakages, vent system, and the quality of oil in process. Poor oil crystallization would result to be milky, becomes frozen (solidify), watery and bad formation of crystals. Another critical factor is the human error which can be carefully control to minimized cost and rework.