Cooking Oil Refining Line
Cooking oil, also known as cooking oil, refers to the fat used when preparing food for meals or dishes. Cooking oil requires a smoke point above 220°C to avoid low boiling point substances escaping and smoking during cooking. Generally, it is made of wax, etc., and is refined through deacidification, decolorization, deodorization, winterization, dewaxing and other processes.
Fat is widely used in catering or food. In addition to imparting aroma and flavor, it is necessary to choose the appropriate fat according to the purpose of cooking and the temperature range used. For example, when used in cold dressing, it is usually recommended to use fats that can remain liquid at room temperature, such as soybean oil, cottonseed oil, sunflower oil, peanut oil, olive oil and rapeseed oil. In order to produce crispness and puffiness during baking, plastic solid/semi-solid fats such as shortening, lard, and coconut oil are often used. When using oil in general households, in addition to cold dressing, it can be further divided into cooking, frying and frying, each with different selection considerations. Because cooking oil is sensitive to environmental factors such as temperature, oxygen, and light during storage and transportation, it is prone to physical and chemical changes, such as oil autoxidation, oil photooxidation, and other reactions. In addition, the presence of oxidation catalysts will also accelerate/induce the oxidation reaction, such as metals, pigments (chlorophyll, riboflavin, etc.), and the flavor of oil will also be affected by the degree of oxidation of oil. At the same time, in the process of cooking or frying, in addition to the interaction between food and oil, the oil itself will also undergo various reactions, such as oxidation, polymerization, pyrolysis, and hydrolysis. A variety of physical and chemical indicators are used to measure the degree of oxidation of oil or the content of lysate as a quality judgment method. The oxidation stability of cooking oil is often considered the key to maintaining the quality of oil. Smoke point is one of the most common physical and chemical indicators of oil. The smoke point temperature indicates the temperature at which the triglyceride molecules inside the edible oil begin to decompose to produce glycerol and fatty acids. It also means that the flavor of the oil may have deteriorated and the nutritional value has decreased; if On continuous heating above the smoke point temperature, the fatty acid may evaporate and the glycerin will decompose to further form acrolein and form oily smoke, causing eye and throat discomfort to the user. The smoke point can be used for preliminary screening of suitable fats and oils for high-temperature frying or cooking. It is generally recommended that fats with high smoke points are suitable for cooking, especially when high-temperature heating is required; however, it is not comprehensive to only consider the influence of high or low smoke points on the safety and stability of cooking oils. Harmful reactions may still occur below the smoke point, such as the oxidation of oils to generate free radicals. Many oils have a high smoke point and are rich in heat-sensitive polyunsaturated fatty acids, which are prone to oil oxidation under heat treatment conditions, and may produce harmful substances. For example, grape seed oil has a high smoke point. Considered a good cooking oil; however, grapeseed oil contains 70% omega-6 polyunsaturated fatty acids, making it one of the unsuitable oils for heating. . Oils rich in oleic acid, such as palm oil, exhibit significantly slower rates of oxidative breakdown during frying and oxidative rancidity during storage than oils containing large amounts of polyunsaturated fatty acids
Oils and fats extracted from vegetable oil crops are generally not edible directly. It needs to be refined in the cooking oil refining production line to reach the edible oil standard. The refining process of the cooking oil refining production line includes degumming, deacidification, decolorization, deodorization, dewaxing, etc. Vegetable oil seeds generally contain colloids. During the refining process The colloid must be removed. We use the method of hydration degumming or adding a small amount of acid to remove the colloid. Decolorization generally adopts the method of adsorption decolorization. The adsorbent generally needs white clay or activated carbon. Deacidification includes chemical alkali refining deacidification and physical deacidification. Chemical alkali refining deacidification is to add a certain amount of caustic soda to oil to neutralize free fatty acids. , It is a vacuum distillation method in which the acid value of oil reaches the edible standard, and the method of physical refining under negative pressure is used to remove free fatty acids.
The equipment components generally used in the cooking oil refining production line are: refining pot, degumming pot, drying tower, centrifuge, mixer, heat exchanger, alkali pump, acid pump, decolorization pot, decolorization tower, vibration filter, deodorization tower , thermal decolorizer, deacidification tower, thermal oil furnace, cooling tower, vacuum system, refrigerator, oil pump, shielded pump, water pump, etc.
According to the size of the customer's production volume, choose the model of the cooking oil machine. Generally less than 20 tons per day, we recommend choosing a cooking oil refining production line with chemical refining methods. If the output is greater than 20 tons/day, we recommend choosing a semi-continuous or continuous physical refining cooking oil refining production line.
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