There are always a certain amount of free fatty acids in vegetable oils, depending on the quality of the oil.The immaturity of seeds and the high damage of seeds are the causes of the high acid value of the oil, especially under the condition of high moisture, which is very unfavorable to the oil preservation, which will increase the free acid content, reduce the quality of the oil, and worsen the edible quality of the oil.  
   Vegetable oil refining machine production method - deacidification, deacidification of the common method for alkali refining.
   Caustic soda can neutralize most of the free fatty acids in crude oil, and the sodium salt generated is not easy to dissolve in the oil, becoming floccule and settling.The resulting sodium salts are surfactants that carry a considerable number of other impurities into the precipitate, such as proteins, slime, pigments, phospholipids, and substances with hydroxyl and phenolic groups.Even suspended solid impurities can be carried down by flocculent soap clumps.Therefore, alkali refining has deacidification, degumming, solid impurities and depigmentation and other comprehensive effects.
   Colloidal impurities affect not only the stability of oil but also the refining and deep processing of oil.In the process of alkali refining, oil will emulsify, increase the difficulty of operation, increase the consumption of refining and auxiliary agent, and reduce the quality of soap.In the decolorization process of vegetable oil production equipment, the adsorbent consumption is increased to reduce the decolorization effect. For the degumming of vegetable oil refining machines, the method we use in the actual production is hydration degumming. The basic principle of oil hydration degumption is to use the hydrophilicity of colloidal impurities such as phospholipids to add a certain amount of electrolyte solution to the oil, so that the colloidal impurities absorb water, condense and separate from the oil. Phospholipid is the main substance in gelatin. In the case of little water, the phospholipids in the oil are dissolved in the form of internal salt structure and dispersed in the oil. When water increases, it absorbs water and the volume increases. Colloidal particles attract each other and form larger micelles.
   All kinds of vegetable oil have its own unique flavor and taste, after deacidification, decolorization of the oil will also have trace of aldehydes, ketones, hydrocarbons, low molecular fatty acids, glyceride oxide and clay, residual solvent odor, the removal of these bad odor process called deodorization.  Deodorization of vegetable oil refining machine, deodorization is commonly used is vacuum stripping, that is, the use of high vacuum, high temperature combined with direct steam stripping measures to remove the gas components of the oil distillation.
The mechanism of deodorization is based on the fact that under the same conditions, the vapor pressure of small molecular components of odor is much higher than that of triglycerides, that is, the odor is more volatile. Therefore, the principle of steam distillation is used for stripping deodorization.
The principle of water vapor distillation deodorization, water vapor through the oil containing odor components, vapor-liquid surface contact, water vapor is volatile odor components saturated, and according to the ratio of its partial pressure escape.
   Vegetable oil refining machines also include dewaxing, degreasing and other processes.

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Parameter
Model HSYJL1-2000
Output 1 ton/day --2000 tons/day
Adaptor voltage: 380--440V
The adaptive frequency is 50 to 60 Hertz