Sesame Oil Press Pressing Process–BTMA
Подписаться на разделThe pressing process of the sesame oil press is mainly hot pressing (cooked pressing). Other raw materials such as rapeseed, peanuts, oil sunflower, flax, etc. can be pressed hot or cold. Sesame is an oil crop with a high oil content, and the oil content can reach about 45-55 percent. The main purpose of sesame oil is to adjust vegetables. There are requirements for fragrance. Today Benteng Machinery will introduce you the pressing process of sesame oil press.
The process of pressing sesame seeds with an automatic oil press is as follows:
Sesame–cleaning–steaming and frying–squeezing–filtering
After the sesame seeds are cleaned, they are roasted with a seed-frying machine. After roasting, they directly enter the oil press for squeezing. When sesame seeds are roasted, the firepower must be mastered. If the temperature is too high, the sesame seeds will turn black and the cake will have a burnt taste. Generally, the temperature is controlled at about 170-190 degrees during pressing.
When starting to press, it is required to lower the material slowly, and when the temperature of the press chamber rises to about 100 degrees, normal pressing can be carried out. When pressing, the thickness of the cake should be controlled to be about 1.5-2 mm. The water content of sesame seeds directly affects the use effect of the oil press. An experienced oil press operator can judge the moisture content of the sesame based on the appearance of the cake. The cake is soft and weak, and the oil is foamy. It means that there is too much water in sesame seeds.
The basic steps of the sesame oil press are the same whether it is hydraulic or screw type. All need to go through the three basic steps of frying seeds, squeezing oil, and filtering.
The process of pressing sesame seeds with an automatic oil press is as follows:
Sesame–cleaning–steaming and frying–squeezing–filtering
After the sesame seeds are cleaned, they are roasted with a seed-frying machine. After roasting, they directly enter the oil press for squeezing. When sesame seeds are roasted, the firepower must be mastered. If the temperature is too high, the sesame seeds will turn black and the cake will have a burnt taste. Generally, the temperature is controlled at about 170-190 degrees during pressing.
When starting to press, it is required to lower the material slowly, and when the temperature of the press chamber rises to about 100 degrees, normal pressing can be carried out. When pressing, the thickness of the cake should be controlled to be about 1.5-2 mm. The water content of sesame seeds directly affects the use effect of the oil press. An experienced oil press operator can judge the moisture content of the sesame based on the appearance of the cake. The cake is soft and weak, and the oil is foamy. It means that there is too much water in sesame seeds.
The basic steps of the sesame oil press are the same whether it is hydraulic or screw type. All need to go through the three basic steps of frying seeds, squeezing oil, and filtering.
| Источник: | BTMA-Sesame Oil Press Pressing Process |
| Учетная запись: | BTMA |
| Дата: | 07.12.21 |
