What is the importance of oil refined equipment for the healthy development of the edible oil market?

We all know that cooking oil is a necessity for people’s lives. The quality of oil directly affects the health of the body. The oil that has not been refined is endangered by human consumption, because the nutrients are limited, and the harmful substances in the raw materials are also processed. Can not get effective filtration, especially the roadside stalls and various fried foods that we usually eat outside, more harmful substances. Therefore, it is urgent to refine the cooking oil refined equipment to refine cooking oil. It is also very necessary to curb the development of inferior oil.

People choose a variety of effective adsorbents, through the selective adsorption can remove these by-products, to ensure that the edible oil is safe and hygienic, and can also meet the requirements for further processing of grease.

The process of removing peptized impurities from the hair oil is called degumming. The method we use in actual production is special wet degumming, which is one of the hydration degumming methods.

The basic principle of fat hydration degumming is to use the hydrophilicity of peptizing impurities such as phospholipids, and to add the electrolyte solution to the oil so that the colloidal impurities absorb water and agglomerate and separate from the oil. Among them, phospholipids are mainly composed of phospholipids. In the case of little water, the phospholipids in the oil are dissolved and dispersed in the oil in the form of an internal salt structure. When the water is increased, it absorbs water and increases in volume, and the colloidal particles attract each other to form a larger micelle due to The difference in specific gravity can be separated from the oil.

Factors affecting hydration degumming:
Water quantity, operating temperature, mixing intensity and action time, electrolyte
The main role of electrolytes in the degumming process:
1. Neutralize the surface charge of the colloidal dispersed phase, causing the colloidal particles to agglomerate.
2. Phosphoric acid and citric acid promote the conversion of non-hydrated phospholipids into hydrated phospholipids.
3. Phosphoric acid, citric acid sequestration, passivation and removal of trace metal ions combined with colloidal dispersion are beneficial to the improvement of oil and gas, taste and oxidation stability. The rubber particles are flocculated tightly, the oil content of the floc is reduced, and the sedimentation is accelerated.