It starts by explaining the pretreatment technology and peanut pressing technology of high temperature and cold pressing peanut oil. It then discusses the peanut oil extraction technology, which includes leaching and separation technology. At the end of the chapter, it discusses the peanut oil production line and the relevant key equipment.
Can mechanical shelling be used for peanuts?
Mechanical shelling is both time-saving and labor-saving, but tends to cause mechanical damage to the peanuts. For the peanuts used for oil production, there is not a high requirement for undamaged peanut kernels, and therefore, mechanical equipment can be used for shelling. 3.1.3. Grading and Selection
How is superfine fragrant peanut oil produced?
After sedimentation, the crude oil is pumped into the frame filter for filtration, and the filtered product oil will be filled and packaged by a filling machine to form superfine fragrant peanut oil products (Fig. 3.9). Figure 3.9. Flow chart of equipment for superfine fragrant peanut oil production. 3.
What equipment is used for cold pressing of peanut oil?
Figure 3.8. Flow chart of equipment for cold pressing of peanut oil. 2. First, a sheller is used to shell the peanuts, and then the peanut kernels are transported to the low-temperature drying oven to be dried after being subjected to precleaning, gravity/magnetic separation de-stoner cleaning, and grading.
What is peanut oil extraction technology?
Peanut Oil Extraction Technology The leaching method, also named the extraction method, is a method that uses certain organic solvents that can dissolve fat to spray and immerse the oil-bearing materials so as to eventually separate the fat from the materials.
How is peanut oil made?
After being mixed at a certain ratio, the crude oil is put into the sedimentation tank for sedimentation. After sedimentation, the crude oil is pumped into the frame filter for filtration, and the filtered product oil will be filled and packaged by a filling machine to form superfine fragrant peanut oil products (Fig. 3.9).