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e-mail: bronto@bronto.ua

Cherkasy, Ukraine

Mission Of Company
2015072201

BRONTO is a leading manufacturer of extrusion systems.

We offer extruders, oil presses, biofuel machines and complete extrusion lines of high quality and at a fair market price.

BRONTO is a great team, great quality and the excellent service.

Our customers are 2650 companies around the World.

We have dealers in 22 countries on 5 continents.

 

Our key is being reliable and available.

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News

Production equipment. Types of oil presses

Thursday, 17 August 2017 18:44

Fats of vegetable and animal origin are an important component of a balanced diet, acting as a source of energy. In addition, fats act as a source of useful fatty acids, which are not produced in the human body, but are important for health. Vegetable oils are rich in various vitamins (A, B, E and K), help the body to absorb other useful elements from food, and are also used to enrich the taste quality of the food.

There are three most commonly used methods for the production of vegetable oils on an industrial scale: periodic hydraulic pressing, continuous mechanical pressing and solvent extraction. As a result of mechanical pressing of seeds, cold and hot-pressed oil is obtained.

Stages of production of cold-pressed oil

1. Cleaning of raw materials from third-party impurities and contaminants using special separators.

2. Cleaning raw materials from the peel and grinding with a roller machine.

3. Pressing the seeds in a screw press.

4. Filtration of oil obtained in the process of pressing.

5. Bottling of purified oil.

In the process of pressing it is possible to obtain up to 35% of vegetable oil from the total mass of raw materials.

The main advantage of cold pressed oil: high content of vitamins, healthy fats and minerals. Among the disadvantages - the short shelf life of the finished product, over time, the taste and visual qualities of the oil deteriorate significantly, appears an unpleasant bitterness.

Stages of production of hot-pressed oil

Hot pressed oil has better taste and is stored longer. In addition to the above equipment, additional equipment is used to produce hot-pressed oil.

Before pressing, raw material undergoes heat processing (frying or steaming). When frying, the temperature exceeds 100 degrees. Then, the raw materials are sent to the oil press, filtered and bottled.

What types of oil presses are used by manufacturers?

Equipment for the production of vegetable oil can be divided into two groups:

1. Pre-pressing machines (for example, prepress)

2. Final-pressing machines.

Nevertheless, the technology of production largely depends on the type of raw material used to produce vegetable oil.

Oil cake under the microscope: the pros and cons of the product

Thursday, 17 August 2017 18:44

What is oil cake?

Oil cake is a by-product that is produced during the production of vegetable oils from seeds of soybean, sunflower and rapeseed. As a result of repeated crushing and pressing of raw materials, cake is formed, the oil content of which can reach up to 10%. Such a product is produced in the form of plates or granules. The quality of oil, as well as cake, depends on the quality of seeds.

Types of cake

For the production of vegetable oil, oleaginous seeds are used, most often: sunflower, soybean and flax. Thus, the types of cake depend on the raw material used:

- Sunflower oil cake

- Rapeseed oil cake

- Soybean oil cake

- Linseed oil cake

Advantages of cake

1. Cake contains proteins that are perfectly assimilated in the body of animals.

2. In agriculture, cake is used for fattening animals, it contributes to the health of livestock, increases milk yield.

3. Rapeseed cake is added to the diet of pigs due to a high content of essential amino acid - methionine.

Disadvantages of cake

1. The cake needs to be stored in dry and well-ventilated premises, otherwise it will damp and deteriorate.

2. Cake oil is a natural product with a high oil content, which is oxidized during long-term storage. Also, oil consumption by animals should be strictly controlled, otherwise, this can lead to undesirable results.

3. Do not forget that cake is a by-product of the oil production, therefore it contains harmful substances that can harm the animal in case of its constant use in food.

4. Some substances contained in the cake, can adversely affect the quality of agricultural products, namely: cause an unpleasant smell in meat, bitterness.

5. Unstable chemical composition.

Production technology of extrusion polysaccharide food products

Thursday, 17 August 2017 18:44

Grinding machines

To begin with, the original grain raw material is subjected to grinding by means of roller machines and hammer crushers. Subsequent re-grinding occurs in knife, gear, disk and other types of griding machines.

Mixing machines

Ready-crushed grains are mixed in various mixers to obtain a homogeneous mass. Such mixers can be conditionally divided into two main groups: periodic and continuous action. Depending on the design of the mechanism distinguish vertical / horizontal, blade and screw mixers.

Mixers mix bulk products together, as well as bulk products with liquid components; the designs of such machines slightly differs.

Extruders

The production of extruded polysaccharide food products is not possible without the use of extruders themselves. There are different types of extruders:

- Single-screw

- Double-screw

- Multi-screw

- Сylindrical

- Disk

- Combined, etc.

In the process of extrusion, under the influence of high temperature, active thermomechanical destruction occurs. As a result, protein substances are preserved, and polysaccharides are converted into more easily digestible oligosaccharides. Thus, the useful properties of food products are increased.

Classification of extruded food products

Thursday, 17 August 2017 18:44

What is food extrusion?

Extrusion is a technology for obtaining products by forcing a thick paste through the forming hole of the head of the extruder.

What products can be obtained using extrusion?

This technology is used in the food industry to produce a wide range of food products, including chewing gum, Various meat and fish semi-finished products, fast food products such as cereals, baby food, ready-to-eat breakfasts, snacks, lumpy soy products, textured vegetable protein, modified starch, etc. Confectioners use food extruders for filling confectionery and other products, ice cream.

Classification of extruded food products

The above list includes only a small number of products obtained through the use of thermoplastic extrusion. In fact, this list can be significantly expanded. It should be noted that all of these products brings together the content of proteins and polysaccharides, according to the results of the study extrudates structure.

Researchers distinguish the macro- and micro-structure of extrusion products. The macrostructure, in contrast to the microstructure, can be determined visually without the use of special methods and analysis tools. The microstructure of such products is determined only by various instrumental physicochemical methods of investigation, for example, by optical and electron microscopy methods. The size of microstructure elements ranges from 0.1 to 10 μm.

Macrostructure of extrusion food products

Snacks and corn flakes are therepresentatives of a porous macrostructure. Fish and meat semi-finished products are distinguished by a fibrous macrostructure, pasta - homogeneous.

Microstructure of extruded food products

Optical and electronic macroscopy have demonstrated that the direction of orientation of microfibers and pore walls of extruded food products is determined by the direction of motion of the extruded mixture in the forming extruder head. Such a microstructure is called anisotropic. Products with a homogeneous macrostructure are characterized by an isotropic microstructure, which is due to the lack of preferential orientation of the elements.

Depending on the type of macrostructure of the extrusion products, the ratio of the proteins and starches contained therein also varies. The starch content is much higher (up to 80%) in products with a porous or homogeneous macrostructure. Extrudates with a fibrous macrostructure, in contrast, contain much more protein (up to 80%), and less starches.

Considering this, we can come to the following conclusion: the microstructure of extruded products with a high content of starches can be anisotropic and isotropic, and the microstructure of extrudates with a high protein content is only anisotropic.