1.The main factors affecting oil quality
①The ash content of the pressed blank is high. There is a lot of powder in the preform, which is easy to burn when steaming and frying
②The pressing chamber temperature is high and the pressing time is long.
③The peeling is not clean, the temperature is too high during dehydration, the time is too long, the precipitation time is short, and the transparency is poor.
2.The main factors affecting the oil output rate
①The screw oil press machine feeds insufficiently, the screw press, the press ring wears too much, the cake is thicker, the press chamber pressure is not enough, or the screw spindle speed is fast, and the blank is pressed in the press chamber for a short time.
②The temperature and moisture of the pressed blank are not suitable for pressing.
3.Solutions to the main factors of oil quality and oil yield
① Steam and stir-fry with high moisture content and squeeze with low moisture content.
②The thickness of the cake is controlled within 1-1.5 mm. Adjust the arrangement and combination of screw press and press ring to increase the compression ratio.
③The squeezed crude oil is filtered by an oil filter and then hydrated and peeled.
