Coconut oil, as a natural and healthy vegetable oil, has its purity and yield directly dependent on its production process. Based on years of industry experience, QIE GROUP has conducted in-depth research and optimization of its physical pressing production line for dried coconut oil, striving to achieve high-efficiency oil production while ensuring the natural purity of the oil. QIE GROUP will systematically explain the key steps of the entire process, from raw material preparation to finished product filtration, analyze the role of each piece of equipment and process, and provide practical parameter suggestions to help processing plants improve both capacity and quality.
The quality of dried coconut is fundamental to the final oil quality. Generally, the moisture content of dried coconut needs to be controlled between 5% and 7% to avoid excessive impurities or mold growth during pressing. Furthermore, the washing process removes mud and surface particles, preventing equipment wear and contamination. The drying process is recommended to be carried out at a constant temperature of 70℃ for 7-8 hours to maintain the integrity of the coconut meat structure, facilitating subsequent crushing and promoting oil release.
Recommended equipment: Hammer crusher
Equipped with a high-efficiency hammer mill for crushing coconut meat, the fineness can be adjusted to 2-4 mm. The uniform particle size is more conducive to even heating and oil release during steaming, roasting, and pressing. This process is one of the key steps in optimizing oil yield.
During the steaming and frying stage, temperature and time control are used to fully activate the oils in the coconut meat and reduce the content of free fatty acids (FFA). QIE GROUP recommends the following parameters: maintain the steam temperature at 110℃ and control the steaming and frying time within 45 minutes to ensure that the coconut meat has a moderate degree of tenderness and prevent overcooking, which could lead to nutrient loss or the generation of abnormal odors.
Physical pressing employs a progressively increasing pressure strategy, mainly divided into two stages: pre-pressing and secondary pressing.
By combining hydraulic pre-pressing and mechanical secondary pressing, a total oil recovery rate of 60%-65% can be achieved, which is better than traditional single mechanical pressing. Moreover, no chemical solvents are used, ensuring the natural purity of the oil.
Pressed coconut oil contains a certain amount of suspended solids and fine impurities. The automatic filtration system achieves oil-water separation through multi-layer filtration devices (such as automatic mesh filter and vacuum clarification), effectively reducing the oil peroxide value (POV) and moisture content to meet industry standards (POV≤3 meq/kg, moisture content≤0.2%).
Advantages of QIE Brand Filtration Equipment
Utilizing high-performance filter media and intelligent control technology, the filtration speed is increased by 20%, reducing oil oxidation. The filtered coconut oil is clear, transparent, odorless, and of stable quality, making it more suitable for long-distance transportation and storage.
Compared to traditional solvent extraction, physical pressing eliminates the need for volatile organic solvents, thus avoiding potential residue risks and complying with increasingly stringent global food safety regulations. According to data from the International Oils and Vegetables Council (IOOC), physically pressed coconut oil retains higher levels of natural antioxidants and nutrients without reducing yield, significantly enhancing its market competitiveness.
• Maintain stable moisture content in raw materials to prevent over-drying and reduced oil yield.
• Precisely control the steaming and frying temperature and time to prevent excessive evaporation of oil and discoloration of coconut milk.
• The equipment is well maintained, especially the press screw and hydraulic system, ensuring stable pressure and speed parameters.
• Regularly monitor the temperature and oil content at the oil collection point and adjust process parameters in real time.
Q1: What are the differences in taste and quality between physically pressed and solvent-extracted oils?
A: Physically pressed coconut oil retains its natural flavor and has no chemical residues. Solvent-extracted oils, while yielding higher quantities, may result in solvent residues, a slight loss of nutrients, and a milder taste.
Q2: How to choose the right pressing equipment?
A: Equipment selection should be based on production capacity requirements, raw material characteristics, and budget. It is recommended to choose equipment that supports multi-stage pressing and pressure regulation, such as the series of presses offered by the QIE GROUP, which balances efficiency and quality.
Q3: How can the level of automation in a production line be improved?
A: By combining a PLC intelligent control system with automatic feeding and automatic filtering devices, continuous and efficient stable production can be achieved, reducing manual intervention and increasing production capacity by more than 30%.
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