杀酵过程中不同因素对油棕鲜果出油率的影响

油棕是重要的热带油料作物，可提供食用油，还可作工业原料或生产生物柴油。杀酵处理是油棕果提取 棕榈油的第一环节。研究分析了油棕果杀酵过程中杀酵温度、保压时间、果实存放时间、杀酵容量4 个因素对压榨出 油率的影响，结果表明，采摘后的油棕鲜果应尽快杀酵，杀酵罐内油棕鲜果的体积占杀酵罐体积的比例不应超过 0.8，在120益杀酵条件下杀酵60 min，油棕出油率最佳。

Effects of different factors on the oil yield of oil palm fruits during the process of sterilization

Oil palm is one of the predominant tropical crops which can produce palm oil. Palm oil extracted from oil palm fruits, is not only a kind of edible oil, but also raw material for industriy and biodiesel. Sterilization is the first step in the extracted process of palm oil. In this research, the influence of treat temperature, holding time, fruit storage time and sterilization capacity on the oil yield was studied. The results showed that the oil palm fruits should be sterilize as soon as possible after harvest, the ratio of oil palm fruits volume accounted for the sterilize tank volume should not be more than 0.8 under 120 for 60 min, then we could get higher oil yield.