How to refine crude oil into cooking oil

According to the composition and nature of impurities in soybean oil, it can be divided into three categories:

1) Insoluble solid impurities, such as sludge, cake powder, fiber, clay, catalyst, etc.

2) Colloidal impurities, such as free fatty acids, sterols, vitamin E, pigments, vitamins, gossypol, etc.

3) Volatile impurities, such as moisture, alcohols, hydrocarbon solvents, odorous substances, etc.

Most impurities are detrimental to the quality and storage safety of soybean oil. For example, water not only affects the transparency of the oil, but also promotes the hydrolysis and rancidity of the oil; Free fatty acids affect flavor and promote spoilage; Phospholipids can cloudy the oil and produce a black precipitate when heated. foaming, bitterness, etc.; Various pigments directly affect the color of the oil and will also promote the rancidity of the oil; The presence of colloids, sulfur and phosphorus compounds, soaphorn and heavy metal salts makes it difficult to deacidify subsequent processes such as stripping.

The main process of soybean oil refining equipment.

1) Soybean oil degumming: remove phospholipids, mucus, resins, proteins, sugars, trace metals, etc. in **, generally using hydration and acid refining methods.

2) Soybean oil deacidification: free fatty acids, acidic pigments, sulfides, insoluble impurities and trace metals in the oil are removed by food-grade lye neutralization method.

3) Soybean oil washing: wash away the soaphorn and water-soluble impurities remaining in the oil during the deacidification process.

4) Soybean oil dehydration: Heating and vacuum drying are used to remove water from refined oil.

5) Soybean oil decolorization: use clay, aluminum silicate, activated carbon and other adsorbents to remove various pigments, colloids, oxides, etc. in the oil.

6) Soybean oil deodorization: using the principle of vacuum air extraction, it removes low-molecular odor substances, free fatty acids, monoglycerides, glycolipids, sulfides, and thermal decomposition products of pigments in oil.

7) Soybean oil dewaxing or degreasing: mainly freezing, crystallization or winterization crystallization, fractionation to remove wax lipids in the oil.

First of all, the crude oil is filtered, then the brine is washed and degummed, dephosphorized, dewaxed, deodorized and decolorized, and other refining processes are required if the grade is high.

The oil after leaching of the oil press pressing or leaching equipment is called crude oil or **;

The main component of crude oil is a mixture of triglyceride esters (commonly known as neutral oil). In addition to neutral oil, crude oil also contains non-glyceride ester substances (collectively referred to as impurities), and its types, properties and states can be roughly divided into three categories: mechanical impurities, fat-soluble impurities and water-soluble impurities. It cannot be used directly, and the purpose of refining is to remove solid impurities, free fatty acids, phospholipids, gums, waxes, pigments, odors, etc. contained in vegetable oil.

Edible oil refining equipment is divided into batch refining equipment, semi-continuous refining equipment and fully continuous refining equipment according to the working principle.

Classification of edible oil refining equipment:

Intermittent refining equipment: The refining process is carried out in batches in steps, and the production capacity is relatively limited; Suitable for small oil mills;

Semi-continuous equipment: some processes in the refining process, such as degumming section, deacidification section, and decolorization section are carried out in batches and need to wait; The deodorization section is carried out continuously, without waiting, and is suitable for medium-sized oil mills;

Fully continuous refining equipment: The refining process is fully continuous, with a high degree of automation, high production capacity and low labor cost, which is suitable for medium and large oil mills.

Edible oil refining equipment and equipment process:

Crude oil, alkali refining degumming, decolorization, filtration, deodorization, filtration, refined oil;

1.Hydration degumming.

Using the hydrophilicity of colloidal impurities such as phospholipids, a certain amount of water or electrolyte dilute solution is added while stirring in the **, so that the colloidal impurities in the ** are absorbed, swollen, agglomerated and separated. In the process of hydration and degumming, in addition to proteins, mucus and trace metal ions combined with phospholipids, phospholipids are the main substances that can coagulate and precipitate.

2.Alkali refining and deacidification.

All kinds of unrefined** contain a certain amount of free fatty acids. The process of removing free fatty acids from oils and fats is called deacidification. Deacidification methods include alkali refining, distillation, solvent extraction, and esterification. Alkaline refining and steam distillation (physical refining) are widely used in industrial production.

3.Adsorption and decolorization.

Oil adsorption and decolorization is the use of some substances (such as bleached clay, activated clay, activated carbon, etc.). It has a strong selective adsorption effect on pigments, and adsorbs pigments and other impurities in oils and fats under certain conditions, so as to achieve the purpose of decolorization. After the oil is treated with adsorbent, it can not only improve the color of the oil and remove the gum, but also effectively remove some trace metal ions and some substances that can cause poisoning of the hydrogenation catalyst, thus providing good conditions for the further refining (hydrogenation and deodorization) of the oil.

4.High temperature deodorization.

It is a process that takes advantage of the difference in the volatilization of odor substances in oils and triglycerides to remove abnormal odor substances through steam distillation at high temperature and high vacuum. The principle of steam distillation deodorization (also known as stripping) is that the water vapor passes through the grease containing the odor component, the vapor liquid surface contacts, the water vapor is saturated by the volatile odor component, and escapes according to its partial pressure ratio, so as to achieve the purpose of removing the odor component.

The vegetable oil that has been refined by the above "process" is called refined oil.

Answer: Hello, dear, I am glad to answer for you Solid impurities, such as sand or ants, can be filtered. Find clean filter materials (filter cotton, filter gauze, etc., if you can't buy these special filter cloths, use clean towels, fabrics, etc.), find a funnel, and then fold the filter material into a funnel shape and put it into the funnel, and pour the cooking oil mixed with impurities into the funnel. If the impurities are not completely removed after filtration, change the filter material and continue to filter, and repeat many times to remove the impurities.

At present, there are two basic processes: pressing and leaching, and the pressing method uses physical pressure to separate the oil from the oil, which is the most traditional one.

The oil production method of the workshop, the current pressing method is already an industrial operation. Because the pressing method does not involve the addition of any chemicals, the various components of the oil extracted remain relatively intact, but the disadvantage is that the oil yield is low. ”

Compared with the very old production method of pressing method, the leaching method selects a solvent that meets the relevant national standards, uses the miscible properties of the oil and the selected solvent, extracts and dissolves it through the contact between the solvent and the grease in the treated solid oil, and removes the solvent in the grease with a strict process.

Compared with the pressing method, the leaching method has less residual oil in the meal and the oil yield is higher. Low processing cost and good production conditions; Oil resources have been fully utilized.

If the answer is satisfactory, don't forget to take it.

Summary. Hello, dear, edible oil refining process; With the difference of crude oil (soybean oil, peanut oil, sunflower oil, etc.), the refining process is divided into: degumming, deacidification, decolorization, deodorization, etc., according to the quality or classification of crude oil, several or all of these processes can be used.

Depending on the refining process, the grade of edible oil obtained is also different.

According to the different working principles, it is mainly divided into three categories:

1. Intermittent refining equipment: the refining process is carried out in batches, and batches of oil are refined, with limited production capacity, suitable for small oil mills or large workshops;

2. Semi-continuous refining equipment: some processes in the refining process, such as degumming section, deacidification section, and decolorization section, are carried out in batches and need to wait; The deodorization section is carried out continuously, which can save time and improve work efficiency, and is suitable for medium-sized oil mills;

3. Continuous refining equipment: The refining process is fully continuous, with a high degree of automation, high production capacity and low labor cost, which is suitable for medium and large oil mills.

Edible oil refining process.

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Hello, dear, edible oil refining process; With the difference of crude oil (soybean oil, peanut oil, sunflower oil, etc.), the refining process is divided into: degumming, deacidification, decolorization, deodorization, etc., according to the quality or classification of crude oil, several or all of these processes can be used. Depending on the refining process, the grade of edible oil obtained is also different.

According to the different working principles, it is mainly divided into three categories: 1. Intermittent refining equipment: the refining process is carried out in batches, and batches of oil are refined, with limited production capacity, which is suitable for small oil mills or large workshops; 2. Semi-continuous refining equipment:

In the refining process, some processes, such as degumming, deacidification, and decolorization, are carried out in batches and need to wait; The deodorization section is carried out continuously, which can save time and improve work efficiency, and is suitable for medium-sized oil factories before selling; 3. Continuous refining equipment: The refining process is fully continuous, with a high degree of automation, high production capacity and low labor cost, which is suitable for medium and large oil mills. <>

Oil crops such as peanuts, pecans, flaxseeds, camellia fruits, etc., which produce edible oil, have internal oils in the form of balls or granules in the cells and are surrounded by a closed film.

The process of oil production is the process of extracting the oil components stored in the cells from the cells themselves.

It's like squeezing water out of a sponge.

At present, the preparation methods of edible oil can be divided into two categories.

Leaching and pressing.

Leaching method. It is the principle of applying chemical extraction, selecting an organic solvent that can dissolve the oil, and extracting the oil from the oil through contact with the oil (soaking or spraying).

The leaching method has the advantages of high oil yield and low labor intensity, but the leached crude oil can only be eaten after chemical treatment such as dewaxing, degumming, dehydration, deodorization, deacidification, and decolorization.

After multiple chemical treatments, some of the natural components in the oil are destroyed, and there are solvent residues, but because of its high oil yield, it is used by many oil manufacturers.

Crushing method. Oil extraction by pressing is the use of mechanical force to squeeze the grease out of the oil.

The pressing oil has strong adaptability to oil varieties, flexible production, excellent oil products, light color, pure flavor and other advantages.

Pressing oil is further divided into hot press and cold press.

Hot pressing is the process of roasting oil crop seeds.

After the raw material is crushed, it can inactivate the activity of the enzyme, the smell is particularly fragrant, the color is darker, the yield is higher, the residue in the product is less, and the reproduction of microorganisms can also be inhibited, which is easier to preserve.

However, the high temperature oil extraction causes the bioactive substances (vitamin E, sterols, carotenoids) in the oil to be lost during the pressing process.

Cold pressing means that after the raw materials are crushed, no heat treatment operations are carried out, and processing is generally required to be carried out in an environment below 60, and the nutrients are most intact to be retained.

"Cold pressing" strives to avoid overheating and excessive chemical treatment of oil, avoid the production of harmful substances when processing oil at high temperature, and retain the physiologically active substances in the oil as much as possible, such as vitamin E, R linolenic acid, etc., and the cake protein after oil processing can also be more fully utilized.

Because the cold-pressed oil is not damaged, it can be stored for a long time without additives, such as camellia oil and olive oil.