Oil extrusion puffing is the process of converting crushed, crushed or whole oil into porous puffed oil using extrusion puffing equipment.
1. Improve the output of the extractor: After the oil is extruded and expanded, the bulk density of the expanded particles increases, the oil cell tissue is completely destroyed, the interior has more porosity, the surface has more free oil, the particle size and mechanical strength increase, the permeability of the solvent to the material layer is greatly improved during leaching, the leaching rate, oil preparation and processing technology are improved, and the leaching time is shortened, so the output of the extractor can be increased by 30% to 50% .
2. Improve the output of wet meal desolventizing equipment : The solvent permeability of the expanded pellets to the material layer is improved during oil extraction, so that the solvent content of the wet meal after extraction is only 60% of the solvent content of the green meal after extraction (the solvent content of the wet meal is reduced from 30% to 20%) , which can increase the output of the wet meal desolventizing equipment and greatly reduce the energy consumption required for wet meal desolventizing.
3. The concentration of the mixed oil is increased, thereby reducing the evaporation load of the mixed oil. The solvent in the leaching of expanded pellets is about 40% lower than that in the leaching of raw and spoiled pellets, about 0.65 : 1 , which makes the concentration of the mixed oil after leaching reach 30% to 35% , greatly saving the energy consumption of evaporation of the mixed oil. In addition, the powder content in the mixed oil is reduced, which reduces the load of mixed oil purification, improves the evaporation effect of the mixed oil and the quality of the leached crude oil. Due to the reduction of the solvent content of the wet meal and the increase of the concentration of the mixed oil, the solvent loss in the leaching production is significantly reduced.
4. After puffing, the enzymes in the oil are passivated, which improves the quality of the extracted oil. Since the puffing process passivates the lipoxygenase, phospholipase and other enzymes in the oil, the acid value of the extracted crude oil is reduced, the non-hydratable phospholipid content is reduced, and the quality of the extracted crude oil is improved. At the same time, the passivation of the enzymes during the puffing process also basically removes the bitterness of the soybean meal, improves the palatability, and improves the quality.
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