What technology is generally used in the extraction and production of vegetable oil?

Traditional methods: The traditional extraction technology of vegetable oil mainly includes squeezing method and leaching method.

First, the squeezing method:

Squeezing method is a method to extract oil from oil by mechanical external force, and it is the main method to extract vegetable oil in China at present. The squeezing method has strong adaptability, simple process operation, convenient maintenance of production equipment and flexible production scale, and is suitable for the extraction and safe production of various vegetable oils. According to the oil press equipment, there are two ways to press oil: hydraulic press and screw oil press. Hydraulic oil press can be divided into vertical and horizontal types. At present, vertical hydraulic oil press is widely used.

Squeezing method has low oil yield, high labor intensity and low production efficiency. Due to the process of steaming and frying green bodies in the process of oil pressing, protein in soybean meal is seriously denatured, and the comprehensive utilization rate of oil resources is low.

Second, the leaching method:

Leaching method is an advanced oil recovery method. It is a method that applies the principle of solid-liquid extraction, selects an organic solvent that can dissolve grease, and extracts grease from grease by contact (soaking or spraying). Pre-pressed cakes are usually used before leaching.

The leaching method has the advantages of high oil yield, low residual oil rate in the meal, low labor intensity, high production efficiency, low degree of protein denaturation in the meal, good quality and easy realization of large-scale production and production automation. Its disadvantages are that the crude oil extracted by leaching contains more non-oil substances, the color is dark, the quality is poor, the solvent used in leaching is flammable and explosive, and it has certain toxicity, and the production safety is poor, which will cause solvent residue in the oil.

Third, the newly developed vegetable oil extraction technology: 1. Water substitution method; 2. Aqueous enzymatic method; 3. Reverse micelle extraction technology; 4. Supercritical CO2 extraction; 5. Ultrasonic treatment;