Most of the processing of rice bran oil adopts the puffing extraction process. In production, the cleaned rice bran is extruded and puffed at high temperature and high pressure by the puffing machine, and the rice bran is changed from powder to loose and porous puffed pellets. The puffing extraction process puffs the raw materials in advance to form a porous structure, which greatly enhances the permeability to the solvent. After puffing, the oil cells are destroyed, and the oil is on the surface of the puffed oil. The extraction time is shortened, the leaching efficiency is improved, and the extraction effect is more sufficient. The flexibility of rice bran oil extraction process enables the equipment to flexibly adjust the processing method according to the characteristics of the raw materials and market demand.
The puffing process can change the original morphological structure of rice bran, making it more conducive to subsequent leaching and oil production. For oil with a low oil content, the oil in the oil can be fully extracted, and the residual oil of the extracted meal can be controlled within 1%. The protein denaturation of the oil is small during the rice bran oil extraction process, which improves the quality of the meal and the value of the cake meal.
The expansion extraction equipment has high efficiency and large processing capacity. It can quickly process a large amount of rice bran raw materials to avoid long-term storage causing the raw materials to become rancid, affecting the rice bran crude oil yield and oil quality. The equipment has a high degree of automation, good environmental hygiene, and low labor intensity, which can meet the production needs of edible oil factories for high efficiency and output.
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