Peanut oil production line optimization: A complete analysis of the pressing and extraction process

Pressing and leaching: the "critical point" determining peanut oil yield and quality – An interpretation of QIE Group's high-efficiency processes.

Low oil yield, unstable acid value, and damaged flavor in peanut oil? The core issues often lie in the pressing and extraction processes. Leveraging our global experience in edible oil processing equipment and solutions, we achieve the optimal balance between oil yield, oil quality, and energy consumption through precise control of key process variables. This helps our clients build efficient, low-energy, stable, and replicable peanut oil production lines. 👉( Peanut Oil Processing Plant Guide )

Which step is most likely to affect oil yield and oil quality?

Experience tells us that pressing and solvent extraction are the most sensitive points affecting oil yield and oil quality. These two stages determine the oil extraction efficiency of the first pressing and the thoroughness of subsequent oil release, respectively, and directly affect the control of residual oil, solvent introduction, gum content, and trace impurities. If we consider them as the "upper limit and lower limit," then:

• The pressing process determines the upper limit of oil yield in the first stage, and the key lies in the stable control of raw material conditioning, pressing pressure, and oil content in the cake.
• Leaching is the key to "squeezing out" all the residual oil, and the core lies in the coordination of solvent contact efficiency, permeation exchange, countercurrent stage and solvent recovery.
• The higher the degree of compatibility between the two, the lower the residual oil rate and the more stable the overall oil yield; the optimization of refining and heat recovery adds "icing on the cake" in terms of quality and energy consumption.

Making variables "controllable": QIE Group's process implementation framework

We summarize the key variables in peanut oil processing into three major variables linked together plus a refining closed loop, with the goal of enabling on-site operators to "see clearly, adjust accurately, and run steadily".

1. Temperature and humidity control during the conditioning stage

• By softening the peanuts to a suitable degree and denaturing the proteins, the cell walls are broken more thoroughly during pressing, resulting in a cake structure that is more conducive to leaching.

2. Coordination of pressure and temperature rise in the press

• Higher pressure is not always better; it needs to be matched with the moisture content of the raw materials, the thickness of the flakes, and the spiral structure to avoid the oil color darkening or overheating and coking.

3. Solvent flow rate and contact efficiency in the leaching unit

• By using stable flow rate, gradient distribution, and countercurrent contact, the oil is fully released while reducing solvent consumption and improving recovery efficiency.

4. Refined quality closed loop

• Degumming, deacidification, decolorization, and deodorization are carried out according to standard operating procedures, which reduces acid value while preserving flavor and nutrients.

Refining: Preserving flavor and nutrients while reducing acidity.

Refining ensures oil stability and reduces acid value, while preserving the natural aroma and nutrients of peanuts.

• Degumming is timely, removing impurities without damaging nutrients;

• Deacidification is safe, reducing acid value without compromising flavor;

• The color is removed evenly, leaving the oil clear and not yellow.

• It deodorizes gently, protecting aroma and nutrients.

The four steps are interconnected, preserving both the flavor and shelf life and safety standards.

Energy Consumption and Cost: From "Equipment Energy Saving" to "System Energy Saving"

High efficiency in a single piece of equipment is just the beginning of energy conservation. The QIE Group focuses more on the thermal management of the entire production line—through optimization of the heat exchange network, waste heat recovery, and process synergy, total energy consumption can be reduced by approximately 10%. This not only means considerable savings in production costs but also substantial optimization of carbon emissions and environmental impact, making it particularly suitable for customers who want to build green factories and obtain certifications and audits.

Applicable scenarios: How to achieve quick results from building new production lines to upgrading existing ones?

Whether building a new peanut oil production line or upgrading an existing one, the key is to achieve maximum stability at the lowest cost. QIE Group typically focuses on four key areas:

1. Raw material standardization

2. Process parameters on the cloud

3. Bottleneck equipment replacement

4. Thermal network optimization

💡 This allows for the stabilization of residual oil rate and acid value before improving overall oil yield and reducing energy consumption. The process is transparent and the data is traceable.

QIE Group typically focuses on four key areas: raw material standardization, cloud-based process parameters, bottleneck equipment replacement, and thermal network correction. This approach first stabilizes residual oil yield and acid value, then promotes the coordinated optimization of overall oil yield and energy consumption. The process is transparent and data is traceable, facilitating quality traceability and capacity calculation.

If you are evaluating the upgrade of your peanut oil production line, or want to make production more stable and efficient, QIE Group can provide a complete process package solution from pretreatment, pressing, leaching to refining.
We help you find the optimal balance between oil yield and oil quality, resulting in more stable aroma and more reliable nutrition in your peanut oil. Through continuous optimization of the refining process, your brand can stand out in the market with its "great taste and genuine quality."