Compression method

Compression method has a long history, its process is relatively simple: the oil steamed, fried after a mechanical way to get the oil from the oil squeezed out. Old press law requires the operator to pay heavy physical labor. While squeezing oil expeller (cake), the residual oil content is very high, thereby wasting a very valuable oil resources. Modern industrialized compression method is automated operation, but a high content of residual oil greaves problem still not resolved.
Briquette machine of raw materials from the press to distinguish between cold pressing and hot pressing method, also called cooked pressing method. Cold-pressed is raw or roasted without steaming directly into the raw material oil press squeezed out of oil, this method is relatively shallow oil color, the color is more bright, but the oil is low, and the oil does not taste strong, mellow . The cooked virgin oil crops in the press should elapse before drying, the purpose is to reduce the moisture content of raw materials, increased fat molecule activity and mobility, thereby improving oil yield, oil quality assurance fragrant taste. But also undermines the oil chemical tissue components, resulting in oil darker, more black.