食用油精製プラントメーカー
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Edible oil refining stages and equipment
Refining crude vegetable oil involves a series of processing stages, each targeting specific impurities. Degumming removes phospholipids (gums) using water or acid treatment; centrifuges separate the hydrated gums. Neutralisation (also called caustic refining or alkali refining) reacts the oil with sodium hydroxide solution to convert free fatty acids (FFA) into soaps, which are then separated by centrifuge and washed out. Bleaching adsorbs colour bodies, trace metals, and oxidation products using activated bleaching earth; the spent earth is filtered out through a pressure leaf filter. Deodorisation (deodourisation) is a steam distillation process at high temperature (200–250°C) and high vacuum that removes volatile off-flavour compounds, residual FFA, and pesticide residues. After deodorisation the oil is cooled, filtered, and transferred to storage. Some oils — particularly palm oil — also require fractionation (controlled crystallisation and filtration) to separate liquid olein from solid stearin.
Batch versus continuous refinery
Edible oil refineries are available as batch systems or continuous systems. Batch refineries process the oil in discrete batches through each refining stage. They have lower capital cost, are more flexible for processing multiple oil types, and are suitable for capacities typically up to around 30–50 tonnes per day. Continuous refineries process oil in a steady-state flow through all stages simultaneously. They offer higher throughput, lower processing costs per tonne, more consistent oil quality, and lower chemical and steam consumption per unit, but require a higher minimum operating scale (typically 100+ tonnes per day) to be economical. For a buyer establishing a small-to-medium oil refinery, a batch system is usually the right starting point. For a large-scale commercial oil refinery, a continuous system will have a lower long-run cost.