Oil solvent extraction of peanut cake
Oil production process includes three important parts :oil material pretreatment process,
oil solvent extracting process and oil refining process.
1.Oil material pretreatment process
1. Create a good product environment.
2. Minimize the total fat loss ,increase oil yield and output and improve the quality of oil and cake
meal. 3. Comprehensively utilize impurities and offal.
4. Perfectly match extraction production line ,design different production processing according to
different raw materials.
2.Solvent extraction process
1,Adopting negative pressure evaporation can ensure excellent oil quality
2,Extraction system is highly adaptable and can adapt to different raw materials
3,All equipment is provided with exhaust gas absorption systems with excellent absorption effect
4,Full energy saving design utilizes heat energy for many times and saves steam consumption.
3. Refining process
1. Continuous alkali refining shortens contact time between oil and lye ,reduces grease
saponification ,lowers refining consumption ,and improve efficiency
2. Decolorization adopts the technology of combining premixing and steam mixing bleaching ,
which improves the efficiency ,saves the consumption of bleaching clay , and it is simple and
convenient to operate ,and negative pressure state avoids oxygen in the air from contacting with
hot oil , thereby ensuring oil product quality ,inhibiting acid value to rise again and lowering
peroxide value
3. Deodorization adopts new type continuous deodorization equipments which is applicable for
plant oil deacidification and deodorization of high acid value and low resin content , the actual
production proves its most obvious advantages are strong deacidification ability, excellent hot
bleaching effect,high refining rate ,steam economization ,good oil quality and the like
4. The process has multiple heat exchange, which makes full use of heat energy system,
effectively reduces steam consumption, and also has the advantages of adjustable production
process,
Comparative properties of common cooking fats (per 100g) |
Total fat |
Saturated fat |
Monounsaturated fat |
Polyunsaturated fat |
Smoke point |
Sunflower oil |
100g |
11g |
20g (84g in high oleic variety) |
69g (4g in high oleic variety) |
225 °C (437 °F) |
Soybean oil |
100g |
16g |
23g |
58g |
257 °C (495 °F) |
Canola oil |
100g |
7g |
63g |
28g |
205 °C (401 °F) |
Olive oil |
100g |
14g |
73g |
11g |
190 °C (374 °F) |
Corn oil |
100g |
15g |
30g |
55g |
230 °C (446 °F) |
Peanut oil |
100g |
17g |
46g |
32g |
225 °C (437 °F) |
Rice bran oil |
100g |
25g |
38g |
37g |
213 °C (415 °F) |
Vegetable shortening (hydrogenated) |
71g |
23g (34%) |
8g (11%) |
37g (52%) |
165 °C (329 °F) |
Lard |
100g |
39g |
45g |
11g |
190 °C (374 °F) |
Suet |
94g |
52g (55%) |
32g (34%) |
3g (3%) |
200°C (400°F) |
Butter |
81g |
51g (63%) |
21g (26%) |
3g (4%) |
150 °C (302 °F) |