Tomato Seed Oil Presser

The output of tomato seed oil is very small, because the raw materials are scarce and the processing is complicated. About 1,000 kilograms of fresh tomatoes contain less than 3 kilograms of tomato seeds. After complicated processing, only 500 grams of oil can be obtained at most. In the world, the production of bulk oil is measured in millions of tons. In recent years, the total output of olive oil, which is well-known and valuable to Chinese people, has reached 3.5 million to 5 million tons. It is "expensive because of foreign countries", not because of nutrition. Good and expensive. 100% Tomato Seed Oil is a rare and highly nutritious vegetable oil.

Extraction process:

(1) Pretreatment process. Tomato seeds → cleaning → softening → (drying) → rolling.

1. Cleaning: Tomato seeds generally exist in the leftovers of the tomato paste factory - tomato skin residue. If there is tomato skin in the oil production process, it will affect the oil yield and oil quality. Therefore, the tomato skin should be separated as much as possible during the cleaning process. After manual or mechanical cleaning, the skin content in tomato seeds should be controlled below 3%.

2. Softening: Softening can be handled as appropriate according to the oil content and moisture content of tomato seed itself, and then must soften when tomato seed moisture is below 8%. Generally, the softening water is 10%~12%, the temperature is 60~65℃, and the softening time is 15~20min.

3. Rolling: Tomato seeds are relatively hard. Rolling can effectively destroy the cell tissue structure of tomato seeds. It is beneficial to extrude the oil molecules from the blank during pressing, and it is conducive to the diffusion of oil molecules into the solvent during leaching. The billet thickness after rolling is generally 0.25-0.3mm.

(2) Steaming and frying.

1. Wet → heat. Wetting: When the green body is wetted, the water absorption of the gel part and the expansion of the gel part are the main processes when the green body is wetted. The absorption of water by the gel part of the green body eventually leads to the volume expansion of the gel part, thus causing the destruction of cell tissue and the accumulation of oil, and promoting the precipitation of oil to the surface.

2. Heating: The changes that occur inside the billet during steaming and frying are mainly caused by heating, and the degree of these changes depends on factors such as the heating method, time, uniformity, water content of the green body, and the speed of water-evaporation. The effect of heating during steaming and frying is mainly reflected in the following aspects: one is to cause thermal denaturation of protein in the material body and the combination of protein and other components in the material body; the other is that heating will cause changes in oil viscosity and oil binding; Heating will cause changes in the solubility of phospholipids; fourth, heating will change sugars, enzymes and microorganisms; fifth, heating will well adjust the plasticity of the material to facilitate pressing and leaching.

The RF-S series developed by our factory has a temperature control system, which can not only increase the oil yield by precisely controlling the temperature during pressing, but also reduce the time required for the mill before pressing. It is the most cost-effective temperature control system in our factory.