200TPD Cold oil press sunflower seed in Russia
1. Pre-treatment Process of oil press sunflower :
1,create a good production environment;
2,Minimize the total oil loss,increase oil yield and output,also improve the quality of oil and cake meal;
3,Comprehensively utilize impurities and offal;
4,Perfectly ,match extraction production line,designing different production processes according to different oilseed.
(1.) One-time pressing and pre-pressing;
(2.)Low consumption enerLD;
(3.)Small occupation area ;
(4.)Low residual oil rate;
(5.)Low operate expense.
2. Solvent extraction Process of oil press sunflower :
1,Adopting negative pressure evaporation can ensure excellent oil quality;
2,extraction system is highly adaptable,and can adapt to different oilseeds;
3,unique exhaust gas absorption systeLD ensure good absorption effect;
4,full enerLD-saving design utilize heat enerLD for many times and saves steam consumption.
Raw material scope: prepressed cake, pressed cake flake, expanded
oilseeds ad all low oil-content oilseeds.
DTDC process
1. Passivate and damage the anti-nutritional components such as the urea enzyme and trypsin in the meal, and improve meal value in use.
2. Control the protein denaturation degree in the meal , and improve the NSI index effectively.
3. It can better regulate the color, flavor and taste of the meal.
4. It can better reduce residual solvent in the meal and regulate the meal moisture, so as to guarantee the minimum solvent consumption and safe use of the meal.
3. Refining Process of oil press sunflower :
Degumming and deacidification: The gumming is moved by phosphoric acid and hot water. There are
two ways to move the acid in the edible oil. One is chemical way, the other one is physical way.
The chemical way is using NaOH to react with acid. This way is suitable for the capacity of 5-30T per day. The physical way is using steam and centrifugal to move the acid. This way is used for
capacity from 30-2000T per day.
Decolorization: This step is used to adjust the color of the oil. You can control the color of the edible oil according to the requirement of your market.
Deodorization: The function of this step is to move the special smell in the oil. This is an important
standard for refined edible oil.
