Turn Flaxseed into Premium Edible Oil with a Flexible, High-Yield Processing Line

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QIE provides complete flaxseed oil production lines covering seed pre-treatment, low-temperature cold pressing to help preserve ALA, traditional hot pressing, and high-efficiency pre-press solvent extraction. Achieve stable edible oil quality with customizable refining sections and reduce final cake residual oil to about 0.5% for higher yield and better profitability.

Product Details

1. 🌾 Pretreatment Section

This section is the foundation for ensuring oil yield and quality. It creates critical conditions for subsequent oil extraction through physical processing:

Cleaning: Uses vibrating screens, stone removers, and magnetic separators to remove impurities such as sand, stems, leaves, stones, and metal shavings, protecting downstream equipment and ensuring oil purity.
(Optional) Crushing: Uses a toothed roller crusher to break flaxseeds into fine particles, increasing surface area for better flaking performance.
Flaking: Uses a double-roll flaker to roll flaxseeds into uniform flakes of 0.3-0.5mm, maximizing cell structure disruption to ensure efficient oil release.

2. ⚙️ Oil Extraction Section - Three Flexible Routes

Route A: Cold Pressing Process

Core Equipment: Low-temperature screw oil press.
Process Principle: Directly presses at low temperature without heat treatment or only with low-temperature (<60°C) conditioning.
Product Features: Maximally retains heat-sensitive nutrients such as α-linolenic acid and lignans, with light color and mild flavor. Residual oil in cake is approximately 5%.

Route B: Hot Pressing Process

Core Equipment: Layered steam cooker, screw oil press.
Process Principle: Uses moist heat treatment (usually 100-120°C) to enhance flaxseed aroma, denature proteins, and coagulate oils before pressing.
Product Features: Rich oil aroma with traditional flavor.

Route C: Pre-pressing & Solvent Extraction Process

Core Equipment: Layered steam cooker, screw pre-press, extractor (rotary/loop type).
Process Principle: The steamed and cooked flakes are first processed by a pre-press to extract most of the oil, yielding a pre-pressed cake with residual oil of approximately 12-18%.
Commercial Decision Point: This cake can be sold directly as a high-protein feed ingredient for quick returns.
Extraction Option: For maximum oil yield, the pre-pressed cake can be sent to an extractor to recover residual oil using solvent, reducing final residual oil to around 0.5%.

3. 🧪 Refining Section

Pressed or extracted crude oil requires refining to become safe, stable, and standard-compliant edible oil:

Degumming: Uses hydration/acid refining combined with a disc centrifuge to remove gum-soluble impurities such as phospholipids and mucilage.
Deacidification: Removes free fatty acids and reduces acid value through alkali refining (neutralization) or physical refining (distillation).
Bleaching: Adds activated bleaching earth/activated carbon in a vacuum bleaching tower to adsorb pigments and improve oil color.
Deodorization: Uses high-temperature, high-vacuum steam distillation to remove off-flavors and peroxides, improving smoke point and oxidative stability.
(Optional) Winterization & Dewaxing: Freezes, crystallizes, and filters to prevent sedimentation in finished oil at low temperatures, improving visual clarity.

🎯 Process Comparison & Selection Guide

Process Type	Core Features	Product Advantages	Application Scenarios
Hot Pressing Process	High-temperature steaming & cooking, rich aroma	Traditional full-bodied flavor	Home cooking and catering where flavor is prioritized
Cold Pressing Process	Low-temperature pressing, nutrient retention	Retains natural nutrients, light color	High-end nutritional & healthy oil market
Pre-pressing & Extraction Process	High oil yield, cost-effective & efficient	Significant cost advantage, large output	Large-scale industrial production, mass consumer market