{"id":20,"date":"2025-11-04T09:11:42","date_gmt":"2025-11-04T01:11:42","guid":{"rendered":"http:\/\/43.134.163.97\/?page_id=20"},"modified":"2025-11-14T11:23:32","modified_gmt":"2025-11-14T03:23:32","slug":"camellia-oil-tech","status":"publish","type":"page","link":"https:\/\/www.camelliaoil.top\/index.php\/camellia-oil-tech\/","title":{"rendered":"Camellia Oil Tech"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">I. Camellia Fruit Harvesting and Pretreatment: From Fresh Fruits to Qualified Camellia Seeds\u200b<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">The timing of camellia fruit harvesting and processing methods directly affect the quality of camellia seeds, serving as the source guarantee for subsequent oil processing.\u200b<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">1. Camellia Fruit Harvesting\u200b<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Camellia fruits generally ripen around Frost&#8217;s Descent (October-November). The ripeness criteria are: the peel changes from blue-green to yellowish-brown or reddish-brown, the fruit shell cracks slightly to expose brown camellia seeds, and the oil content of the seeds reaches its peak at this time.\u200b<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Harvesting method: Manual picking is adopted. Avoid hitting branches violently with bamboo poles to prevent damage to tea trees and fruiting branches for the next year. Transport the harvested fruits in a timely manner to avoid heat accumulation and mold growth due to piling.\u200b<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">2. Camellia Fruit Shelling and Drying\u200b<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Spread fresh camellia fruits in a well-ventilated and sunny area for natural drying for 3-5 days, turning them regularly during the period. After the fruit shells crack, peel them manually to separate the camellia seeds (with seed coats). After shelling, remove damaged, insect-infested, and moldy camellia seeds, retaining high-quality seeds that are plump and uniform in color.\u200b<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">3. Camellia Seed Shelling and Screening\u200b<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">The dried camellia seeds are shelled using a sheller to remove the outer shell (the outer shell is a brown hard shell, and the inner seed coat is a thin white skin). The rotational speed of the sheller is controlled at 150-200r\/min to avoid damaging the camellia kernels.\u200b<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Through air separation (removing light seed coat debris), screening (using a 1.5-2.0mm sieve to separate camellia kernels from unshelled fruit shells), and manual sorting (removing shrunken, insect-infested, and discolored camellia kernels), finally obtain camellia kernels with a purity of \u226599% and no impurities, preparing for subsequent pressing.\u200b<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">II. Camellia Kernel Processing: From Raw Material to Crude Camellia Oil\u200b<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Spiral Pressing<\/strong>: Pressure 25-35MPa, rotational speed 20-30r\/min, press chamber temperature \u2264120\u2103, oil yield 26%-28%, residual oil rate in cake \u22645%.\u200b<\/li>\n<\/ul>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Crude Oil Initial Filtration<\/strong>: Filtered through a 100-120 mesh filter, flow rate 5-8L\/min, suspended impurities \u22640.15%.\u200b<\/li>\n<\/ul>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Cooling and Storage<\/strong>: Cooled to below 25\u2103 by a plate cooler (cooling rate 5\u2103\/min), temporarily stored under inert gas protection (oxygen \u22643%). The acid value of crude oil \u22642mg\/g, moisture \u22640.2%.\u200b<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">III. Moderate Refining of Crude Camellia Oil: From Crude Oil to Finished Camellia Oil\u200b<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Degumming Treatment<\/strong>: Add 3%-5% of 80-85\u2103 distilled water at 60-65\u2103, stir at 30-50r\/min for 20-30 minutes, and stand at 25\u2103 for 4-6 hours. Phospholipid content \u22640.05%.\u200b<\/li>\n<\/ul>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Precision Filtration and Cooling<\/strong>: Pressure filtration with a 300-400 mesh filter cloth (pressure 0.3-0.5MPa), light transmittance \u226595%, impurities \u22640.02%; cooled to 20-25\u2103 (stirring at 15-20r\/min).\u200b<\/li>\n<\/ul>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Finished Product Storage<\/strong>: Stored in 304\/316L stainless steel tanks, under a dark and dry environment at 10-20\u2103, protected by nitrogen (purity \u226599.5%). Acid value and peroxide value are tested weekly, with a shelf life of 18-24 months, complying with GB\/T 11765-2021 Grade 1 standard.<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>I. Camellia Fruit Harvest &hellip;<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-20","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/www.camelliaoil.top\/index.php\/wp-json\/wp\/v2\/pages\/20","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.camelliaoil.top\/index.php\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.camelliaoil.top\/index.php\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.camelliaoil.top\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.camelliaoil.top\/index.php\/wp-json\/wp\/v2\/comments?post=20"}],"version-history":[{"count":2,"href":"https:\/\/www.camelliaoil.top\/index.php\/wp-json\/wp\/v2\/pages\/20\/revisions"}],"predecessor-version":[{"id":96,"href":"https:\/\/www.camelliaoil.top\/index.php\/wp-json\/wp\/v2\/pages\/20\/revisions\/96"}],"wp:attachment":[{"href":"https:\/\/www.camelliaoil.top\/index.php\/wp-json\/wp\/v2\/media?parent=20"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}