Hot pressing
Hot pressing is a term used in vegetable oil production .
process
In order to remove the fat or oil from the oil fruits and oil seeds , they are pressed with the supply of heat. Together with the pressing pressure, temperatures of over 100 ° C arise. This leads to a higher yield than with cold pressing . The fats / oils are then treated ( refined ) to remove ingredients that are harmful to health and taste-impairing (e.g. pesticide residues ). This makes the oil almost odorless and tasteless and, above all, has a very long shelf life.
Today, instead of hot pressing, extraction (dissolving out) is predominantly carried out with organic solvents or with supercritical fluids. This also increases the yield. The solvent is removed by heating. Then the fats and oils are refined.
Hot pressing versus cold pressing
Hot pressing allows oils and fats to be obtained from oil fruits or oil seeds of one type with a higher yield than can be achieved with cold pressing. The quality of the oils and fats obtained during pressing is higher in cold pressing than in hot pressing, since the thermal load is lower.
literature
- Gerald Rimbach, Jennifer Möhring, Helmut F. Erbersdobler: Food product knowledge for beginners. Springer, 2010, ISBN 978-3-642-04485-4 , p. 179, limited preview in the Google book search.
Individual evidence
- ↑ Peter Mayer: FX Mayr - the healthy diet afterwards. Haug, 2009, ISBN 978-3-8304-2289-1 , p. 25, limited preview in the Google book search.