Edible oil filtration / filtration of vegetable oils and fats

Edible oil filtration / filtration of vegetable oils and fats

Filtration is a key process step in the edible/vegetable oil industry. The presence of gums, slimes and gels requires experience in filtration. Knowledge in combination with creativity is the key to success in solving filtration problems. Filtration Group has more than 50 years experience in filtration of edible oils. More than 5000 filters have been sold to the edible oil industry so far.

edible oil filtration

Products filtered

  • filtration of Avocado oil
  • filtration of Mustard oil
  • filtration of Palm oil
  • filtration of Peanut oil / groundnut oil
  • filtration of Rice bran oil
  • filtration of Safflower oil
  • filtration of Semi-refined sesame oil
  • filtration of Semi-refined sunflower oil

Typical process applications in Edible oil filtration:

  • Miscella filtration
  • Crude oil filtration
  • Bleached / detoxified oil filtration
  • Deodorized oil filtration
  • Winterized oil filtration

Removal of wax stearine from winterised products.

  • Hydrogenation / Hydrogenated oil

Removal of catalyst from hydrogenated products

  • Post bleaching

Removal of residual bleaching agent

  • Safety filtration
  • Polishing filtration

4-9-2018-three-versis-1800-filtration-bleached-soy-bean-oil

The standard filters used in Edible oil filtration are:

  • Pressure leaf filter (Versis / RBDCD)
  • Cricketfilter / PTS filter
  • Cricketfilter / PTS filter for polish / heel filtration
  • Bag filter
  • Cartridge filter
  • On request a filter can be supplied with ATEX

Requirements in Edible oil filtration

Refineries and processing plants are automated to a large extend and this requires reliable and easy-to-automate equipment. Operation should be simplified, operation faults avoided and above all, an exactly defined process should be achieved. The pre-treatment of the filter, filtration and cleaning of the filter takes place in a semi or fully automatic mode and no intensive labour is required to open and/or close a filter in order to discharge the filter cake and get the filter back into operational condition. The selection of the right filter type for each individual process step depends on a number of factors, such as:

  • Space requirement and available space
  • Type of cake discharge
  • Filter unit size in combination with the plant capacity
  • Batch or continuous system
  • Investment costs
  • Experience

Filtration steps in Edible oil filtration

Depending on the type of oil and final purpose, the oil is processed in a sequence of process steps which can be divided as follows:

  • Crude oil filtration for removal of foots.
  • Miscella filtration for production of lecithin from gums.
  • Bleached and / or detoxified oil filtration to remove colour and other components.
  • Winterised oil filtration to remove waxes to enhance cold stability.
  • Catalyst filtration to remove nickel catalyst after hydrogenation of the oil.
  • Residual catalyst filtration to remove solid nickel catalyst after transition to nickel soaps.
  • Deodorised oil filtration to remove impurities formed during deodorisation.
  • Safety filtration to improve filtrate quality and/or to protect sequential equipment.
  • Polishing filtration to improve product quality.

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