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Peanut Oil Edible Oil Olive Press Machine
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Peanut Oil Edible Oil Olive Press Machine

Peanut Oil Edible Oil Olive Press Machine

Good Quality Wholesale Manufacture Peanut Oil Edible Oil Olive Oil Sunflower Oil Cooking Oil Sunflower Seed Groundnut Oil Extractor Oil Press Machine
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Product Details ofPeanut Oil Edible Oil Olive Press Machine

Tianjin Mikim Technique Co., Ltd. is one of the most experienced manufacturers and suppliers of peanut oil edible oil olive press machine in China. If you're going to buy cheap peanut oil edible oil olive press machine made in China, welcome to get more information from our factory. All our products are with high quality and low price.

 

Peanut Oil Edible Oil Olive Press Machine

The acid value of sunflower oil tended to increase with the increase of frying temperature and the increase of frying time, which may be due to the high temperature process to promote the oxidation and decomposition of triglycerides to produce more acid components such as free fatty acids; the peroxide value tended to increase with the increase of frying time, but decreased with the increase of frying temperature, which was due to the decomposition of unsaturated fatty acids and other substances in the oil under the effect of heat, and then contact with air to occur However, when the temperature is too high, the primary oxidation products such as hydroperoxides are destroyed and decomposed to produce secondary oxidation products, so the peroxide value shows a decreasing trend. Peanut Oil Edible Oil Olive Press Machine

Parameter

namePeanut Oil Edible Oil Olive Press Machine

Model

6YL-60

6YL-70

6YL-80

6YL-100

6YL-125

Power

2.2 kw

3 kw

5.5 kw

7.5 kw

15 kw

Capacity

50-60kg/h

70-80kg/h

80-130kg/h

140-280kg/h

300-400 kg/h

Weight

220kg

380kg

780kg

1100kg

1280kg

Dimension(mm)

1200*780*1100

1400*860*1260

1700*1200*1500

1800*1300*1680

2100*1430*1700


Advantage

The color of the oil deepened with the increase of frying temperature and the extension of frying time, probably due to the large amount of browning products generated during the high temperature frying process and possibly accompanied by the charring process, which led to the deepening of the color of the oil precisely because these reaction products entered the pressed sunflower oil. The color of the oil was further deepened by the oxidation of vitamin E to form dark red benzofuran 5,6-quinone under high temperature.

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