Oil press is an important equipment in modern edible oil production. Its working principle is to squeeze the oil out of the oilseed by mechanical pressure. However, the pressing time has a significant impact on the final quality of edible oil.

First of all, short pressing time may lead to insufficient extraction of oil, resulting in a decrease in oil yield. This not only wastes raw materials, but also may affect the flavor and nutrients of oil products. However, too short a pressing time will generally not have a negative impact on the quality of oil products, but the economic benefits are not good.

On the contrary, too long pressing time may lead to the decline of oil quality. Long-term mechanical pressure and friction will increase the temperature, which may lead to oxidation of oil and produce bad smell or taste. In addition, high temperature may destroy some nutrients that are beneficial to health, such as vitamin E and polyphenols. Therefore, in the process of pressing, it is necessary to strictly control the time and temperature to ensure the quality of oil products.

Besides, different types of oilseeds have different requirements for pressing time. For example, oilseeds with high oil content such as peanuts and sesame may need a long pressing time, while oilseeds with low oil content such as soybeans may need a relatively short time.

To sum up, the pressing time of oil press has an important influence on the quality of edible oil. Reasonable control of pressing time can improve the oil yield and maintain the flavor and nutritional value of oil products. Therefore, in the process of edible oil production, it is necessary to scientifically adjust the pressing time according to the characteristics of different oilseeds to ensure the production of high-quality edible oil.