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Introduction of Pre-press Processing Procedure for Oil Crops

(1) Pre-press treatment of rapeseed


(3) if the shell is linked to the heart, it means that the rapeseed is too wet. When the oil is pressed, there is white foam and the oil flow is not smooth.


3. In some places, oil is also required to be fragrant. They overheat the rapeseed delicately and press the rapeseed through the machine for the first time, so as not to let the oil out (crush); then steam it and press it again.


In a word, proper water content, high oil yield, high output and good quality of oil are the main keys to the use of Jimke oil press.


(1) If the shell and the heart are powdery, it means that the rapeseed is too dry, so that the oil can not flow smoothly into paste, and can not be squeezed. At this time, proper water should be added evenly to squeeze the rapeseed.


(2) If rapeseed hull, heart separation, heart into two pieces, indicating that water is appropriate. Mix well with 1-2% water before pressing. When pressing, the oil flows smoothly and the cake is tile-shaped.


1. Cold pressing of rapeseed: adjusting the moisture content of rapeseed to 7.5% - 8.7% can be put into the press.


2. Hot pressing of rapeseed: Sample the rapeseed when it is stir-fried to 100-110 ~C and rub it with a small board.


(2) Pre-pressing treatment of peanut kernels


1. Steam peanut kernels for 1.5-2 hours (remove the internal gum), water content is less than 7.5%. Before test pressing, the peanut kernels should be hot pressed, bored and grinded with other raw materials (about 80 C) and pressed again. The cake thickness is 0.7-1.5 mm for the first time and 1-2 mm for the second time. Specifically according to the oil content of peanut kernels, if the oil content is high, it can be squeezed three times, the first time the cake is thicker to avoid oil return.


2. Stir-fry the peanut kernels. When the temperature is about 100-110 C, the peanut kernels are fed into the hopper for hot pressing. Press twice or three times.


(3) Prepress treatment of cottonseed


Cottonseed is usually pressed by cold. The cotton lint is required to be short, and it is better to expose the black shell (the cottonseed of the short lint is removed). Feeding should be less and slower during initial pressing. The gap between the screw and the discharging ring should be adjusted at any time according to the discharging of the cake and the discharging ring should be increased when the cake thickness is about 1-1.5 mm and the oil is flowing smoothly. If the cottonseed is pressed, because the shell of the cottonseed has short fleece, which affects the cutting material, it is necessary to use wooden sticks to help feed, and pay attention not to use fingers or metal sticks, in order to avoid accidents.