Prospects of vacuum microfiltration for the purification of cold-pressed vegetable oils

Vegetable oils obtained by cold pressing contain many unnecessary impurities. Contaminated raw materials significantly reduce the commercial attractiveness of the final product. Sometimes the situation gets complicated. Color, taste and smell cross the critical limit of organoleptics, which even the tricks of marketers about "natural features" cannot improve in any way.

Existing technologies for cleaning have characteristic disadvantages: mediocre filtration quality, excessive energy consumption and a multi-stage structure, which increases the consumption of raw materials and valuable components at each stage. As a result, the cost of the finished product receives an additional load.


The traditional cleaning model offers several steps:

  • standing - at least a day - oss of time and possibility of oxidation
  • filtering - press filters are mainly used, in which, in addition to significant energy consumption, due to high pressure and a micron rating of 1-5 μm, unnecessary substances that spoil the oil "slip through"

The Novasvit company opens up new opportunities - vacuum filtration technology with FHDS membrane - micron rating of 0.1 micron. In common press filters, this rating is much higher than 1-5 microns, which definitely affects the quality of cleaning.

A vacuum is created in the container for receiving oil with the help of a vacuum pump. The fibers of the membrane are immersed in the oil at the bottom of the container. After that, the process of oil filtration through a membrane with a micron rating of 0.1 μm begins. The filtration efficiency depends on the length of the fibers and the temperature of the oil. The membrane, if it works with one type of oil, does not clog, and therefore the need for flushing is eliminated.


Advantages of vacuum filtration with FHDS membrane:

  • there is no product loss, the membrane removes the product from the sediment completely.
  • does not affect quality, all valuable dissolved components remain in the product
  • has a low power consumption of 40-60 W/h (the vacuum pump works periodically: once every 10-15 minutes for 1-2 minutes, to maintain the vacuum)
  • technology can work around the clock without operator supervision
  • membrane pores are not clogged, it is enough to blow out the remaining oil with compressed air
  • removes all mechanical inclusions, plant particles and other contaminating components, improving the overall organoleptic profile of the oil
  • the membrane is made of hydrophobic material and does not allow water to pass through
  • working in a vacuum environment guarantees the removal of dissolved gases, preventing oxidation by oxygen, which significantly increases the shelf life of the oil
  • the membrane withstands temperatures up to +150°C

Novasvit company's technology - vacuum filtration with FHDS membrane - allows you to purify freshly squeezed oil to premium quality without losing product, time and effort.


Purification the fuze (cake)

When vegetable oils are cold-pressed, oils form fuzz. This is a multi-component secondary raw material of "fuel oil-like" consistency. Fus is usually pressed, obtaining technical oil and the residue, which is used in animal husbandry for the production of vitamin supplements. As mentioned above, there are almost no losses in Novasvit's technology, the membrane removes the product from the sediment completely, leaving the fuzz almost dry.

The production of cold-pressed vegetable oils is a rather complex and responsible process, during which unexpected surprises can await the producer at any stage. With this in mind, the Novasvit company has developed membrane-adsorption cleaning technology for the following unpleasant moments:

  • Purification from persistent organic pollutants. Edible oils can be contaminated with undesirable natural and anthropogenic compounds such as polycyclic aromatic hydrocarbons (PAHs), dioxins, and polychlorinated biphenyls (PCBs). Such substances are dangerous for health and their appearance in the final product is not allowed.
  • Purification and recovery of spoiled edible oils. There are many reasons why cold-pressed vegetable oils can spoil: poor-quality raw materials, which were also carelessly prepared, technological failure of equipment, violation of conditions and exceeding of storage terms. The oil oxidizes, the acid and peroxide values increase, as a result the product becomes cloudy, changing color critically, and an unpleasant smell appears
  • Refinement of "cold" oils to the requirements of biodiesel production. In most cases, farms produce cold-pressed oils. Such a product, unlike refined oil, requires significant refining