Traditionally pressed rapeseed oil and refined rapeseed oil(edible oil refining equipment) are two common types of rapeseed oil, differing significantly in production processes, aroma, taste, and nutritional value.

Firstly, in terms of production processes, traditionally pressed rapeseed oil(spiral oil press) is made using a traditional hand-pressing process, involving manual cleaning, steaming, roasting, crushing, and pressing. This method is typically carried out in small workshops or family-run production, preserving more of the original flavor and natural components. In contrast, refined rapeseed oil undergoes a series of refining processes after pressing, such as degumming, deacidification, decolorization, and deodorization, to remove impurities, improve oil stability, and extend shelf life.

Secondly, in terms of aroma and taste, traditionally pressed rapeseed oil has a rich rapeseed aroma and retains a wealth of flavor compounds. Refined rapeseed oil, due to the removal of some impurities, has a relatively mild aroma, making it more suitable for those who prefer a milder smell. Furthermore, the degumming and deacidification processes during refining make the oil clearer and purer in taste.

Finally, in terms of nutritional value, traditionally pressed rapeseed oil retains more natural components, such as vitamin E and unsaturated fatty acids, making it more beneficial to human health. However, due to the lack of fine filtration, its impurity content may be higher. Refined rapeseed oil, while having fewer nutrients, boasts significantly improved clarity and shelf life, making it more suitable for large-scale production and commercial use.

In conclusion, both traditionally pressed and refined rapeseed oils have their advantages and disadvantages. The choice should be based on personal taste preferences and health needs. When purchasing, it is also important to choose reputable brands to ensure the safety and quality of the oil.