This equipment is an environmentally friendly beef tallow production system independently developed by our company. Utilizing thermal oil as the heating medium, the system processes animal fat through melting under vacuum and negative pressure conditions. This vacuum environment prevents contact with oxygen, resulting in fast processing speed and superior product quality—characterized by light color, minimal odor, low peroxide value, low acid value, high clarity, and a rich aroma.
The system is designed with fully automated operations including feeding, slag discharge, and oil-residue separation, ensuring simple operation and compliance with environmental standards.
Processing Principle
When animal adipose tissue is heated and melted, oil is released from it.
Under the effect of heat, the oil in animal fat cells transitions from a solid to a liquid state. Heating animal fat reduces the viscosity of the oil and lowers its surface tension. This is the result of thermal molecular motion and the weakening of intermolecular cohesion. The reduction in cohesion makes it easier for the oil to separate from the cells and allows the oil droplets from individual cells to coalesce into larger masses. Simultaneously, due to differences in specific gravity, the oil separates from the protein.
The method of oil melting is a critical factor determining the quality of the finished product. This process employs dry melting and drying under vacuum conditions, characterized by the following:
- Melting is conducted under vacuum, which removes moisture from the raw materials, yielding dry oil and dry oil residue.
- As the equipment is sealed, the entire melting process avoids any adverse effects of air oxidation on the oil, such as an increase in peroxide value and darkening of color.
- It ensures the production of high-quality oil, as organic substances that enhance the edible value and storage stability of the oil (such as vitamins, stearyl alcohol, lecithin, etc.) are preserved.
- The oil undergoes partial deodorization while also eliminating unpleasant off-flavors.
- High-quality oil residue is obtained, as the proteins remain largely undenatured due to the vacuum melting process.
- Thermal energy loss during the melting process is reduced.
