What is the cause of bubbling of hydraulic oil press?
Some customers react that the foaming oil of sesame oil is squeezed out by the hydraulic oil press, and the gross oil is black with impurities. What is the cause of bubbling of hydraulic oil press? What should I do?
The specific reasons for oil foaming are: the cake body is loose, soft, or the cake body is not formed, the color is dark, and the body can be crushed by hand kneading, indicating that the body moisture is too little; When the cake is flaky, too much water is added, or the oil foam is increased. Automatic oil pressing means that the raw material is not overheated before being directly pressed into oil, that is, it is not steamed and fried by the seed stir-fry machine. First of all, the oil color is black, impurities, foaming is one reason, that is, the oil purity is not enough, impurities filter is not thorough. The old oil press has no fine filtration system and is filtered manually, which will naturally lead to incomplete filtration. In addition, some new equipment adopts air pressure filtration, that is, positive pressure filtration, which will also lead to incomplete filtration, because the principle is to put the oil into a sealed container, the bottom of the container is equipped with a press cloth and filter screen, and the oil outlet is also under the press cloth filter screen.
By adding pressure to the container, the oil is pressed on the filter screen of the press cloth to achieve the purpose of oil filtering. This filtration technology has been eliminated in Tongyuan machinery, and the new centrifugal oil filter has completely solved this problem. The water content of the oil should be appropriate before pressing. The better moisture content is: peanut 8-11%, soybean 5-8%, cottonseed 4-6%, rapeseed 6-8%. The customer can add grease moisture in this ratio.
