Cold pressed peanut oil is composed mostly of unsaturated fatty acids, predominantly oleic and linoleic acids. Moreover, the oil is also rich in bioactive components such as tocopherols, phenolic acids, and phytosterols. Cold pressed peanut meal, also known as defatted peanut meal or pressed peanut meal, is a by-product of peanut oil extraction.
What equipment is used for cold pressing of peanut oil?
Figure 3.8 shows the equipment used for cold pressing of peanut oil. First, a sheller is used to shell the peanuts. Then, the peanut kernels are transported to the low-temperature drying oven for drying after being subjected to precleaning, gravity/magnetic separation, and de-stoner cleaning.
How is cold pressed peanut oil extracted?
Commercial cold pressed extraction of peanut oil is carried out using a twin-screw press at temperatures below 60°C ( Wang, Liu, Hu, et al., 2016; Zheng, Ren, Su, Yang, & Zhao, 2013 ). Lastly, a frame filter is used to press and filter three times under 30°C to obtain the cold pressed peanut oil ( Wang, Liu, Hu, et al., 2016 ).
What is a screw press oil extraction machine?
Screw shaft is the main component of the oil extraction machine. Existing screw press oil expeller is the JY 200 machine with 220W motor power and 1500rpm. The von-Mises stress of existing screw design is 94.11 MPa and the modified screw design is 89.876 MPa for theoretical.
After-sales Service Provided: Field installation, commissioning and training, Field maintenance and repair service, Video technical support, Online support
After-sales Service Provided: Engineers available to service machinery overseas, Field installation, commissioning and training, Field maintenance and repair service, Video technical support, Online support
Item: Multifunctional Peanut oil making equipment
Model Steel Machine Raw materials: Oil seeds: Peanut
Final product: edible oil
Main market: Africa, Mid-East, Asia, South America
After Warranty Service: Video technical support, Online support, Spare parts, Field maintenance and repair service
