2016 new technology big scale olive oil press plant

2. Solvent extraction Process of olive oil press :

The solvent contain wet meal that from the extractor are sent to the DTDC desolventizer’s pre-desolventizing layer by scraper through air locker, the bottom is heated by indirect steam to remove part of solvent; then the pre-desolventized wet meal get into the desolventizing layer, there are automatic control on the desolventizing layer to keep certain thickness of materials, then the bottom gets into the direct steam to remove all the solvent, at same time some steam condense in the meal, the moisture content of meal will sectional rise.

The desolventized meal falls onto the drying layer quantitative through rotary valve, the drying layer keeps certain materials level, then process the drying procedure, after drying get into the cooling layer to lower down the temperature, finally discharge the finished meal through automatic flow controlling gate, then though the scraper to transport the meal to warehouse.

DTDC process
1. Passivate and damage the anti-nutritional components such as the urea enzyme and trypsin in the meal, and improve meal value in use.
2. Control the protein denaturation degree in the meal , and improve the NSI index effectively.
3. It can better regulate the color, flavor and taste of the meal.
4. It can better reduce residual solvent in the meal and regulate the meal moisture, so as to guarantee the minimum solvent consumption and safe use of the meal.

3. Refining Process of olive oil press :

Degumming and deacidification: The gumming is moved by phosphoric acid and hot water. There are
two ways to move the acid in the edible oil. One is chemical way, the other one is physical way.
The chemical way is using NaOH to react with acid. This way is suitable for the capacity of 5-30T per day. The physical way is using steam and centrifugal to move the acid. This way is used for
capacity from 30-2000T per day.
Decolorization: This step is used to adjust the color of the oil. You can control the color of the edible oil according to the requirement of your market.
Deodorization: The function of this step is to move the special smell in the oil. This is an important
standard for refined edible oil.

---Quality Index of Finished Products:
Oil residue of sunflower meal: ≤ 1.0%
Moisture of meal: 12% (adjustable)
Solvent residue of sunflower meal: ≤ 500PPM
Total volatiles matter of crude oil: ≤ 0.2%
Residual solvent of crude oil: ≤ 100PPM