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Expanding raw seeds or pre-pressed meal with a solvent extraction process is an ideal production technique, widely recognized and adopted by domestic and international oil producers due to its remarkable benefits—such as reducing equipment investment, boosting output, and lowering energy consumption.
At the heart of this oilseed expansion pretreatment process lies the oilseed extrusion-expander machine. Our company’s YJPZ series of oilseed extrusion-expanders is specifically designed for high-oil-content seeds. Inside the machine’s cylinder, the oilseeds undergo intense compression, heating, shearing, and kneading, thoroughly breaking down their cellular structures and exposing the trapped oils. As the material exits through the die, a sudden drop in pressure causes rapid evaporation of water vapor, resulting in moderately expanded particles.
This expansion process significantly enhances both solvent penetration into the seed cells and the subsequent release of oil from those cells, thereby improving the efficiency of the extraction and de-solventization stages. Additionally, moderate expansion increases the bulk density of the material compared to raw seeds, boosting the processing capacity of downstream extraction equipment.
Because the oilseeds spend only a brief amount of time inside the extrusion-expander, this method effectively preserves the quality of the raw materials. As a result, oilseed extrusion-expanders have become an indispensable tool for vegetable oil plants aiming to boost production, cut costs, and refine product quality.
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Tianxing Puffed Food Machinery Factory is a specialized manufacturer of various grain and oil puffed food machinery. The TXP-160 oilseed puffer, our latest successfully developed equipment, is ideal for use in oil mills, rice mills, soybean protein plants, and feed factories. This machine boasts high production capacity and low energy consumption, making it perfect for puffing materials such as rice bran, soybeans, corn, rice flour, and animal feed.
Notably, puffed rice bran can remain fresh for over two months, while the leaching unit’s processing capacity increases by 30–45%. Additionally, the residual oil content in the dry meal drops below 1%, and both the protein content and color of the bran-based meal outperform those produced through conventional pelletizing, drying, and leaching processes.
Puffed soybeans, meanwhile, undergo effective deodorization and urease inactivation, boosting the leaching unit’s productivity by 45–50%. The resulting dry meal contains less than 0.8% residual oil, with protein quality and color significantly surpassing those achieved via traditional drying and leaching methods.
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Our company is a provincial advanced enterprise in Hubei Province. The MKJ-100 rice bran forming and preservation machine is a patented product successfully developed by our company (patent No. 90224391.8).