1. Squeezing temperature
The temperature of the material mainly affects the degree of protein denaturation and moisture. For the general oil pressing process, it is required that the blank should maximize protein denaturation before pressing, that is, the protein is denatured through the steaming process, destroying the cell structure of the material, changing the elasticity and plasticity of the protein, and making the tiny oil droplets scattered in the cells gather into large oil droplets, so as to improve the oil yield rate. Because the denaturation of the protein increases its elasticity and reduces its plasticity, the external force required for compression molding is greater, the load of the motor increases under the same feed condition, and the current increases. In order to maintain the motor current within a reasonable range, temporary measures can only be taken to reduce the amount of feed to adjust the motor current.
2. water
The moisture content of the billet also has a great influence on the degree of protein denaturation. The protein in the material after steaming and stir-frying is maximized, and the moisture content also changes to a certain extent. The level of moisture during pressing has a great impact on the elasticity and plasticity of protein. When the input water is high, the elasticity of the protein decreases and the plasticity increases. Under the same feeding amount, the motor current of the oil press decreases, and the oil discharge position of the oil extractor moves back, and the amount of slag output increases. When too much slag returns to the oil press, it will affect the normal feeding of the oil press, and even the material will not be eaten when it is serious. When the input water is low, the elasticity of the protein increases and the plasticity decreases. Under the same feeding amount, the motor current of the oil press increases, and the oil output position of the oil press moves forward, and the amount of slag output increases. When too much slag returns to the oil press, it will affect the normal feeding of the oil press, and even the material will not be eaten when it is serious.
3. The thickness of the cake
The cake ring at the end of the oil press can adjust the thickness of the cake, and the pressure of the oil press can be changed accordingly. The thickness of the cake is thick, which means that the resistance of the oil press is small, the motor current is low, and the feeding speed of the oil press is fast. However, too thick cake will affect the residual oil of the cake and increase the leaching pressure. The thickness of the cake is thin, which means that the resistance of the oil extractor is large, the motor current is high, and the feeding speed of the oil extractor is slow.
3. Squeezing strips
Squeezing strips is a technical job, which requires rich experience and skills to be able to do it well. The juicer is good, the processing volume of the oil press is large, the oil output is high, the residue is less, and the cake molding is also good. If the squeezer is not well arranged, the oil extractor is in the wrong position, the amount of oil is small, there is a lot of slag, and the cakes that come out are loose or may not even be formed. In serious cases, the oil press does not eat the ingredients. The above are the common factors that affect the speed of the oil press.
