Mohd Yusof Abdullah

Senior Manager
Kilang Sawit Kembara
Sakti
 AGENDA
1.INTRODUCTION.
2.WHY DEPERICARPER IMPORTANT?
3.TYPE OF DEPERICARPER.
4.COMPONENTS OF DEPERICARPER.
5.DEPERICARPER DESIGN AND
OPERATION.
6.CONCLUSION.
 1. INTRODUCTION
• PRESS CAKE.
• COMPOSITION OF PRESS CAKE DEPENDING UPON
THE TYPE OF FRUIT PROCESSED AND THE TYPE
OF EXTRACTION EQUIPMENT USED.
• LITTLE INFLUENCE TO THE QUALITY OF THE
KERNELS RECOVERED.
• TO ENHANCE THE OPERATION OF DEPERICARPER
THE PRESS CAKE NEED TO BE GIVEN A
PRELIMINARY BREAKING TREATMENT.
•
•
2. WHY DEPERICARPER IS
IMPORTANT?
3. TYPES OF DEPERICARPER.
4. COMPONENTS OF
DEPERICARPER.
 THE CBC
• WHAT IS CBC?
vPLAYS AN IMPORTANT ROLE IN
THE PROPER AND EFFECTIVE
CONDITIONING OF THE PRESS
CAKE.
vA CONVEYOR CINSISTS OF
ROTATING SHAFT FITTED WITH
RIBBON AND OR PADDLES.
vCONVEYOR IS USUALLY TROUGH
TYPE.
vTHE ANGLES OF PADDLES IS
VERY IMPORTANT.
 THE SEPARATING COLUMN
• VERTICLE COLUMN TYPE.
• TO SEPARATE THE FIBER AND NUT.
• LIFTING VELOCITY.
•
•
LIFTING VELOCITY OF THE CONSTITUENTS OF
THE PRESS CAKE
NO TYPE LIFTING
VELOCITY(m/s)
1 Fine fiber 2
2 Dry normal fiber 4
3 Wet fiber 6
4 Small shell 10
5 Average shell 12 to 14
6 Small kernel 14
7 Small nut 16
8 Large shell 16
9 Average kernel 18
10 Average nut 20 to 24
11 Large kernel 20
12 Large nut 24 to 28