Double Layer Pumpkin Cheesecake Recipe

The Halloween season is upon us. The countdown continues with parades, fireworks, haunted houses, fests and more filling the calendar all the way into November. Not only children, but most we grown-ups also love Halloween and Halloween parties because on this day, we can disguise ourselves as personages or ghost as our imaginations will lead us. This bring us the satisfaction of being young. In such a harvest festival, of course, it is essential to enjoy a food feast. Now how about following me to cook an easy, popular and delicious dish in Halloween - Pumpkin Cheesecake.

Ingredients

2 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
1/2 teaspoon vanilla extract
2 eggs
1 (9 inch) prepared graham cracker crust
1/2 cup canned pumpkin
1/2 teaspoon ground cinnamon
1 pinch ground cloves
1 pinch ground nutmeg
1/2 cup frozen whipped topping, thawed

Instructions
1. Preheat oven to 325 degree F.
2. Beat cream cheese, vanilla and sugar in large bowl with whisk until well blended. Add eggs, once at a time, mixing on low speed after each addition just until blended.
3. Remove one cup of the batter, spread into bottom of crust ; set aside.
4. Stir in pumpkin and spices to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.
5. Bake 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight.
Tips
Storing Cream Cheese Desserts
Desserts containing cream cheese, whether baked or unbaked, should be covered and stored in the refrigerator. Use within 5 days.
Cooking Know-How
Be sure to use canned 100% pure pumpkin, not the canned pumpkin pie mix. If you can use home-made pumpkin, that will be better.

Food Machines you may be interested in: Hot Air Bread Oven, Donut Making Machine

Halloween Party Food Ideas

E-mail: info@amisymachine.com 

Tel: +86-371-65903478

What Are Differences Between Hot Pressed Oil and Cold Pressed

In our daily life, we are faced with two kinds of edible oil production.One is hot pressed oil, the other is cold pressed oil. Based on this classification, some people will ask which kind of edible oil is better and how to chose the most suitable one to satisfy the various application. Hard to answer this question exactly, for different people have different opinions about the question. Personally,I think both hot pressing and cold pressing have their pros&cons. Here we will discuss this question in detail.


What Are Hot Pressed Oil and Cold Pressed Oil?
In our daily life, the most common edible oil we use is hot pressed oil. But recent years with the people’s improved living standard, cold pressed oil become more and more popular. The main difference between cold and hot pressing does not affect the pressing equipment to a great extent, rather it has implications for the preparation of the input material. Due to the different preparation,the input material has different characteristics in case of the two pressing methods, which require different press configurations. The configuration and some other settings are basically the differences between press units for cold and hot pressing.
Just as the name implies, cold pressing means pressing under low temperature, the oil seeds can be pressed without roasting. While hot pressing is pressing under high temperature, the oil seeds are pressed after roasting. So next,we will talk about the question from the following three aspects.

Cold Pressed oil VS Hot Pressed Oil
 Different processing technology
The production process of the two methods is different. The cold pressing of oil seeds does not need any pre-conditioning of the input material, which is pressed directly at room temperature. The oil temperature is low(must below 49℃), and the acid value is also relatively low. So there is no need to refine.We should get the oil products after precipitation and filtration. While different from the cold pressing,when produce some seeds oil we had better heat the seeds up or add chemicals to help the oil keep its fragrant and improve the oil yield,like sesame and peanut. Also, the color of the raw oil is relatively dark after high temperature treatment, the acid value will rise,so the crude oil can be edible only after refining. Refining means removing the impurity, reducing the stone particles content and stabilizing the fatty acid value by using metering pump, oil filter, vacuum pump and so on.
 Different nutrition value
To be frank,cold pressing oil is more safe and nutrient. It could avoid the adverse effects caused by traditional high temperature,retain the physiological active substance and its original taste and flavor. It is a pretty good choice for healthy life. Compared with the cold pressed oil, hot pressed oil will lose some nutrients after high temperature processing. But some oil seeds are different, which have to be roasted under high temperature before pressing. For example,soybean oil contains beany flavor, high erucic acid ,rapeseed oil contains biting taste, cotton seed is with toxin gossypol, deteriorating oil material has aflatoxin, etc. They all need refining to remove the taste. Besides, hot pressing is a must suitable for some oil seeds, such as sesame and peanut, hot pressing can keep the flavor and fragrant of the oil, at the some time, improve the taste and oil yield.
 Different market of application
Cold pressed oil is nice and light in color. There is no foam when frying. But it’s not so fragrant, and may have unripe flavor, tasting not so good. Hot pressed oil has a pure flavor. It’s fragrant, especially sesame and peanut which have rich oil. The disadvantage is that there will be foam when frying if without processing. But just simple treatment can solve this problem.
As consumers, if you like fragrant flavor, you can purchase hot pressed oil. The edible vegetable oil we usually use in our life is hot pressed oil. But recent years, people have larger demand for healthiness and quality so the cold pressed oil is becoming more and more favored. It doesn’t destroy the cell of the grease and linoleic acid tissue, and is more green and healthy. For cold pressing we usually use hydraulic oil press, while generally we use screw oil press for hot pressing.

How to Choose the Suitable Oil Press Machine?
When you are choosing an oil press machine, don't forget to take these factors into account. If you want to produce quality oil with very little amount, you are going to buy a cold press oil machine. However if you are going to produce large amount of oil at a very short time, you should buy hot press oil machines instead.
A hot pressing machine is best if you are looking for large amounts of oil. Hot pressing machine is the best choice on the subject of extracting extensive quantities of oil out of oil bearing materials. By heating the seed paste, it is possible to let the coagulation process much faster thereby making it simpler to extract a great deal of oil from oil bearing materials. The other advantage of the hot pressing machines is that they can extract oil at a very short time. For commercial ventures, a hot pressing oil machine is the greatest since quantity affects the profit margin. More oil means more money.
As to the cold pressing,the oil produced by this methods are of great high quality. During cold extraction, ripe fruit or seeds are ground to a paste which is fed into a grinder. As 10 to 15 % of oil will remain in the press cake after milling, this procedure is quite expensive. It is only used for extracting oil from seeds with a very high oil content, such as olives and sunflowers. Cold pressed oils have a distinct flavor and intense color, whereas refined oils are lighter and usually clearer.

E-mail: info@amisymachine.com
Tel: +86-371-65903478

How to Start Palm Kernel Oil Production Business in Indonesia

Palm Oil VS Palm Kernel Oil

When talking about palm kernel oil, people are always confused with palm oil. Therefore firstly let’s make clear what is palm oil and what is palm kernel oil. Palm oil is an edible vegetable oil derived from the reddish pulp of the fruit of the oil palms, so palm oil can also be called palm fruit oil. Palm oil is naturally reddish in color because of a high beta-carotene content. While palm kernel oil is derived from the kernel of oil palm fruit and it is obtained by pressing and extraction from the palm nut kernels by palm kernel oil press machine, after which the palm nut kernel oil is refined by palm kernel oil refining machine. Its color is not red. At room temperature, crude palm kernel oil is solid, yellowish-brownish and has a characteristic smell and taste. Once it has been refined, it becomes a white to yellowish seed oil with a typically neutral, pleasant taste. It contains more saturated fats than palm oil and is very commonly used in commercial cooking because the higher saturated fat content allows for greater stability at higher temperatures and better shelf life.

Favorable Conditions to Start Palm Kernel Oil Production Business in Indonesia
► Abundant raw material resources
Indonesia has the third-largest area of contiguous tropical forest in the world and unique weather conditions and mature growing technology guarantee the high output of palm fruits. Annually about 63 million metric tons of palm oil is harvested from tropical plantations, 87 percent comes from Indonesia and Malaysia. And Indonesia has surpassed Malaysia as the top producer of palm oil. Palm oil is derived from the flesh and kernel of the fruit of oil palms. Nowadays,the current total plantation area covers 8 million hectares,and are expected to rise to 13 million hectares by 2020.
Besides, with the abundant raw materials, the cost for the palm oil and palm kernel oil is low comparing with other vegetable oil. Therefore the demand for the oil keep increasing and set to exceed 70 million metric tons by the middle of the next decade.
►Wide use and application of palm kernel oil

Palm kernel oil has been widely used in many kinds of fields, furthermore its relatively low price than other vegetable oils makes it more competitive. Palm kernel oil is an essential ingredient in the manufacture of myriad of products such as many types of chocolates, chewing gum, lipstick, washing powder, doughnuts, soap, and bio-diesel. In Asia, palm kernel oil use is very wide as cooking medium and for noodles which has created a $44 billion industry. According to trade reports China and India are the two biggest importer of palm oil production in the world. Besides, palm kernel oil does not contain cholesterol, so it is a healthy substitute for butter and lard in cooking. Palm kernel oil, when used alone or when mixed with other oil (like, Shea butter) helps in nourishing, and preventing dry skin. Palm kernel oil also aids in healthy hair, nail, and lips treatment. Use as an hot oil treatment on dry, hair scalp for that soothing feeling and needed moisture. Moreover, palm kernel oil can be used in the aluminium industry as a grease during rolling and deep-drawing processes for aluminium sheeting.
► Market demand of palm kernel oil
Oil palm is one of the world’s most important fruit crops. For oil palm is restricted to the tropics, so it is mainly cultivated in Indonesia, Malaysia, Southeast Asia and some Africa countries, among which Indonesia and Malaysia are the main two countries of growing palm trees. Nowadays Indonesia is the largest producers and exporter of palm oil and palm kernel oil in the world, accounting for almost 47% of the world’s traded palm oils and fats supply. The demand for the palm kernel oil keeps increasing this years, and the palm oil has been the largest consuming oil products overtaking soybean oil , thus start a palm kernel oil production is really profitable in Indonesia with very abundant materials of low price. Indonesia exports about half of its palm kernel oil production.
In Indonesia, palm kernel oil is preferred by industrial users. Oleochemical manufacturers are the main users of palm kernel oil, especially in the form of refined, bleached and deodorized palm kernel olein and palm kernel stearin which are used to make fatty acid, fatty alcohol and glycerol. Indonesia consumes a large share of its domestic production of palm kernel oil.

How to Start Palm Kernel Oil Production Business in Indonesia

Palm kernel oil is a common cooking ingredient. It is semi-solid at room temperature, and is more saturated than palm oil and comparable to coconut oil. Palm kernel oil production is a relative complex process requiring a number of distinct process step which begins with the shelling palm nut kernels which is a time ,labor consuming and hard work.
Basically, the palm kernel oil making processes will go through the following steps:

► The first and most important step is to separate the kernels and shells. How to get the palm kernel is really a tough job for many people. The traditional cracking way will damage the kernel and cause waste. If you want to start a small workshop, a palm nuts kernel shelling machine can help you solve those troublesome work. The palm nuts kernel shelling machine is mainly applicable for cracking palm nut kernel shells with high efficiency. And what you only need to do is putting the palm nut kernels into the palm nut kernel shelling machine and then operate the machine which is easy operation and labor &energy-saving.
► Next, use the palm nut kernel and shell separating machine to separate the palm nuts kernel from the cracked shells clearly and completely. Most importantly, you can get complete kernels without damage and the shelling rate can reach up to 95%. Furthermore there are different capacity for different scale pressing factory.
► After you get the white kernel, you can use an automatic oil press machine to produce palm kernel oil. Then through the last step---refining. Finally you can get what you want and the whole process do not spend you a lot of time.

Are you ready to start your palm kernel oil production business?Come on, get your equipment and try!

E-mail: info@amisymachine.com
Tel: +86-371-65903478

The Rapeseed Oil Industry in Europe

High Yield of Rape Seed for Rapeseed Oil Plant in Europe

Rapeseed, a large winter or spring annual oil crop in the Brassica family, is related to mustard, cabbage, broccoli, cauliflower and turnip. Rapeseed is primarily grown for its oil and meal. In some areas, rapeseed, which contains more than 40 percent oil, becomes more profitable than soybeans which have 18 percent oil. At present, rapeseed has four major production areas, each of approximately equal surface: Chine, India, Canada and the European Union. Here we will mainly analyze the rapeseed oil industry in Europe.
Oilseed rape is an important crop in the European Union, harvested on 3.0million hectares with a production value of €2.5 billion. Three countries (France, Germany, U.K.) account for 90% of the rapeseed production in the E.U. The E.U.annually produces 5.1 billion kilograms of meal and 3.6 billion kilograms of oil from rapeseed. European production of rapeseed plays an important role in increasing E.U. Self -sufficiency in cooking oil production and contributes to limiting European imports of meal for animal feed.
Oil seed rape is planted in both spring and winter months in Europe. Spring oilseed rape is predominantly a crop of northern regions of the U.K., Germany, and France where cold, damp weather prevails. Winter oilseed rape is a crop of western Europe where mild winters dominate. More than 75% of oilseed rape in the U.K. is sown in autumn and is referred to as winter oilseed rape. Growers prefer winter oilseed rape to the spring crop due to its excellent fit with winter cereals and its higher yield potential . Winter oilseed rape is planted beginning in late August and is harvested in July of the following year . The crop goes into a vegetative stage over winter and flowers in spring. This years, many European countries begin to enlarge the plant of the rape.

Common Rapeseed Oil Production Processes

● Pre-treatment of rapeseed: to separate the rapeseed from impurities.
● Conditioning of rapeseed for hot pressed oil production: rapeseed is roasted by a roasting machine to 90-110℃.
● Rapeseed oil pressing by automatic oil press machine to get raw rapeseed oil.
● Refining of raw rapeseed oil: raw canola oil can not be consumed directly, so it should be refined by degumming and degreasing machine to be an edible vegetable oil. Basic edible vegetable oil becomes senior cooking oil after being neutralized and bleached.

Current Situation of the Rapeseed Oil Industry in Europe
♦ Unique characteristic of EU rapeseed oil
In the European Union rapeseed production is rapeseed 00 with low content of erucic acid and low content of glucosinolates, so the European rapeseed oil does not contain GMO and this makes EU rapeseed oil a highly appreciated edible oil. Many European food consumers prefer rapeseed oil produced in Europe over to other oils or other origins that might be produced from GMO.
♦ Rapeseed oil production in EU

we take France as an example
France is the second biggest producer of vegetable oils in the EU behind Germany, with a production of approx. 2,500,000 tonnes of crude vegetable oil. This production is divided as follows : 68% rapeseed, 21% sunflower seed and 10% soy.In France, 97% of vegetable oil production is derived from its territorialized resources. Every year, approx. three quarters of this production is processed in France by seed crushers, who are its main customers. With the exception of soy (trade balance in deficit)national production more than provides for the needs of the oil seed processing industry. The French oil seed sector in 2012 are 6,1 Mt seed processed for production of 3,4 Mt of meal, 2,5 Mt of crude oil and 2 Mt of refined oils. Rapeseed oil is the most widely used oil in France for both food and industrial applications (68%). Sales have increased threefold over the last 10 years and reached an estimated 1,532,000 tonnes in 2011. Food-grade rapeseed oil (purchased as such or processed in agri-food products) accounts for half these sales. Emerging industrial sectors include green chemistry, cosmetics and pharmaceutical industry.

Domestic and Global Market Demand for Europe Rapeseed Oil

● Global rapeseed production has undergone sustained growth over the past 20 years. Having surpassed cottonseed production in the early 2000’s, it is now the second most produced oil seed behind soybeans. The major producers are China, India, Canada and European Union. During this same period, rapeseed crushing has risen strongly, Europe being the major player in this expansion (development of biodiesel) followed to a lesser extent by Canada and China. World exports of rape seeds are dominated by Canada, by far the largest exporter. Japan is a traditional importer, while China and the EU are less regular buyers.
● Canada, German, France, Poland, Denmark, Australia are the main rapeseed oil consumption countries as well as the main producer of oil seeds rape, among which Canada, France and Australia make a great contribution to the world exportation of the rape seed and rapeseed oil. On the other hand, a lot of countries self demand for the rapeseed is increasing wildly in recent years due to the general doubts about the health of the GMO food in the traditional western countries or the European countries. Besides, rapeseed oil begin to share more and more percentage in the world oil consumption structure.
● In France, German, United Kingdom as the traditional European countries, the yield of the oil seeds are increasing year by year with advanced agricultural technology and high quality professional experts.
● Asia is the net importer of rapeseed. The typical countries are China and Japan. China import about 2.50-4.0 million ton per year and Japan also import 2.2 million tons per tear.

Conclusion
All in all, the European rapeseed oil industry has a good prospect for development with high yield rapeseed, advanced technology and increasing global demand of the rapeseed oil. Besides, the development of bio-diesel has induced a significant increase in both the production and consumption of rapeseed oil. Along with the energy use of this oil, there is growing interest in its food uses observed in China (China’s demand for oil has added 2–3 Mt to global consumption), in the USA (1 more Mt per year), and in Korea. Therefore one can expect that the demand will remain sufficiently strong to sustain a continuous progression in rapeseed oil production idustry in Europe.

E-mail: info@amisymachine.com
Tel: +86-371-65903478

Myanmar Edible Oil Seed Processing Industry Analysis

Overview of Myanmar Oil Seed Processing Industry
Myanmar is a significant producer of oil seed crops. Approximately 16 percent of the cultivated area or nearly 7.5 million acres of land are sown with oil crops, which is the third most important crop group in Myanmar agriculture after cereals and pulses. The most extensive and traditional oilseed crop is sesame and the next is peanut also called groundnut . Up to now, it is world’s largest producer of sesame seeds and the yield of sesame seed is above world average level; while groundnut production ranks on the sixth position and for mustard seeds on the third position. However, the qualified oil extracted from the oilseeds is limited which is mainly for domestic use. The oil processing industry is underdeveloped in Myanmar and the reason can attribute to the export prohibition in the early years and the poor development of the oil extraction technology.

Myanmar Has Large Potential for the Development of Oilseed and Vegetable Oil Industry
♦ Sesame seed and sesame oil

Sesame is the most extensively grown oilseed crop in Myanmar. It occupies an estimated 43 percent of the total oil crops plantation area, about 1.6mn hectares, which is the highest among all oil crops in the country. Myanmar leads the world in the production of sesame(around one fifth of the global production), and produces 50 percent more sesame than the next biggest producer, India. In 2009, Myanmar overtook China and India to become the world’s largest sesame producer. The country produced a total of 890,000 tonnes of sesame in 2013, accounting for nearly 20 percent of the global production.
Although Myanmar is the world’s largest sesame producer , its share of global trade is less than three percent. The value added product made from sesame such as sesame oil, sesame paste is seldom exported to foreign market. Besides, there is little international demand for Myanmar’s low quality sesame oil production. Therefor there exist significant profit potential in producing high quality sesame oil production for markets such as Japan, China and Korea. Myanmar’s current oilseed processing technology and infrastructure is simply incapable of producing abundant oilseeds products especially the edible oil to meet the global specifications.
♦ Groundnut and groundnut oil

As for groundnut, Myanmar increased its production of groundnuts at a rather constant pace since 2003. The production increased from 0.9m tonnes in 2003 to 1.4m tonnes in 2013, making it the sixth largest producer of groundnuts in the world. The production value of groundnut accounts for nearly 5 percent of Myanmar’s agriculture GDP and it occupies 24 percent of the oilseeds crops plantation area in the country, which is the second highest among all oilseed crops. The oil content of groundnuts seeds (without pods) is really high around 42-56%, therefor the groundnuts are mainly used for oil extraction and for domestic demand of the edible oil.
Since groundnuts play a very important role in Myanmar’s edible oil industry, its export has been controlled tightly by the government since the late 1980’s and is largely banned. The strict restrictive policy constrain the development of the local oilseeds industries to a large extent.
♦ Current edible oil supply and demand in Myanmar
At present, the annual production of the vegetable oil is around 0.5million ton, and every year there are still 0.35 million tons mainly the palm oil to be imported from foreign countries. With the increasing growing population in recent years, the domestic demand for the edible oil is becoming large. To solve the long-term severe shortage of the edible oil, how to achieve the self-sufficient is a top priority.

The Current Situation of the Myanmar Oil Processing Plant
The majority of oil millers in Myanmar have poor oil making equipment and operate on a small scale. Many small scale oil millers are generally located near the villages and extracted oil for their own consumption by using the traditional processing methods---a male water buffalo “one ox power engine”. The oil drizzles out of the bottom of the oil press machine and collects in the small container just beside the mill operator’s left foot. The peanut meal that remains after grinding process is fed to chickens and oxen. Frankly, this kind of oil processing is time-consuming, low-efficient and the quality can not be guaranteed. Besides, related processing equipment made in Myanmar are out of design which result in the yields of low quality edible oil and cause waste. Many oil millers are aware of the need to update their equipment and increase their production.

How to Extract High Quality Vegetable Oil For Myanmar Oil Processing Industry
Traditional edible oil processing technology has fallen behind the global trend, therefore it’s urgent to update the current edible oil production equipment to improve the productivity.

● For the production of high quality peanut oil
1. Shelling process of peanut
The first step for making peanut oil is to remove the shells of peanuts and separate them from peanut kernels by using automatic peanut shelling machine.
2. Peeling process of peanut kernels
In order to get pure peanut oil, the red skin of peanut kernels should be removed. Antiquated peanut peeling methods can not support the large scale peeling process and it’s labor and time consuming. An advanced peanuts peeling machine is the way to solve this problem. Automatic peanut peeling machine is suitable for many scale business which is specially designed for removing the red skin coat of the peanuts and making the peanuts taste much savorier. And at the same time, automatic peanuts peeling machine keeps the peanut kernels as integral as possible.
3. Roasting process of peanut
In this step, peanuts are roasted in peanut roasting machine. High cooking temperature of peanut roasting machine can make internal oil material move freely and easy to get out. Roasted peanuts have high oil extraction rate and low residual rate.
4. Pressing process of peanut oil
Roasted peanut kernels are pressed by automatic oil press machine which is equipped with automatic temperature control system and oil filtering device to get quality peanut oil.
5. Peanut oil refining process
There are mainly five basic processing steps of peanut refinery: degumming, neutralizing, bleaching, deodorising and dewaxing. Refined peanut oil have bright and pure color and are healthier to people.

● For the production of quality sesame oil
1. Cleaning process of sesame seeds
Before extraction of sesame oil, clean the oilseeds is also significant. Some people argue that cleaning is unnecessary, but actually it is really important. Using clean oilseeds can guarantee high sesame oil output and the quality of the extracted sesame oil. The cleaning process of sesame is taken by sesame cleaning machine, which aims to remove the stones, dusts and any other impurities from the sesame seeds easily and effectively.
2. Roasting process of sesame seeds
After roasting process of sesame roasting machine. After roasted, sesame seeds present pleasant flavor and become crisp and thus the sesame seed oil is palatable.
3. Pressing process of sesame oil
Compared to traditional mill, a high performance seed oil press machine is more helpful. In order to save time, save labor and get high quality sesame oil wih high oil extraction rate, automatic screw oil press is recommended for Myanmar sesame oil mills. Automatic screw oil press machine can squeeze and filter oil at the same time.

E-mail: info@amisymachine.com
Tel: +86-371-65903478

Brazilian Castor Oil Industry Report

Overview of Brazil Castor Bean Production

Castor is a member of the Euphorbiaceae family that is found across all the tropical and semi-tropical regions of the world with the major producing countries India, China and Brazil accounting for around 80 to 90 percent of the world total production volume. Although international trade of the castor oil and its derivatives are at a very nascent stage in the global market, it has been used in a wide number of industries and applications including paper, plastic, cosmetics, pharmaceuticals,textile, lubricants, paints and etc. because of its unique chemical structure and high economic value. Therefor the development of castor oil production business gets more support in a lot of countries. In the past few years, strong industrial demand for the castor oil from Brazil and global market greatly exceed the production and supply .
Presently, castor is cultivated on approximately 100,000 hectares (approximately 250,000 acres) in Brazil, an area that can substantially increase with the introduction of advanced varieties and new-modern cultivation practices. In 2014, the Brazilian Agricultural Research Corporation (Embrapa), and Evogene Ltd. announced the signing of a joint research agreement between Embrapa and Evofuel Ltd., Evogene’s wholly-owned subsidiary, for the advancement of castor cultivation in Brazil. The cooperation will primarily focus on technologies for controlling castor-specific diseases as well as practices for castor cultivation in rotation with soybean. Castor is a high value crop plantation in Brazil.

Vast application and Potential Market for Future Development of Brazil Castor Oil
Commercialization of castor oil and its derivatives are at a very nascent stage in the global market. Global castor oil & derivatives market demand was 653.0 kilo tons in 2012, and the demand is still highly increasing this year which will bring Brazil continuous incentive for the development of the castor oil industry. The oil extracted from the castor bean (Ricinus Communis) already has a growing international market, assured by more than 700 uses, ranging from medicines and cosmetics to substituting petroleum in the manufacturing of Biodiesel, plastics and lubricants.
For industrial applications, Brazil castor oil can competes with most typical temperature climate edible oils, such as soy oil, canola oil, cottonseed oil and to a lesser extent with tropical oils, such as coconut and palm oil.

Fatty acid composition of Brazilian castor oil
Palmitic; C16:0
0.7
Stearic; C18:0
0.9
Oleic; C18:1ω 9c
2.8
Linoleic; C18:2
4.4
ω6Linolenic; C18:3 ω3
0.2
ricinoleic; C18:1ω OH
90.2
Sebacic acid was the largest consumed castor oil derivatives in 2013 and accounted for over 40% of the overall market consumption. Widespread application base of sebacic acid is expected to remain a key driving factor for this segment. Castor wax is expected to witness the highest growth from 2014 to 2020, owing to its gaining acceptance in cosmetics, lubrication, coatings and greases applications. Dehydrated castor oil and other derivatives are expected to witness steady growth over the next six years.
Cosmetics and pharmaceuticals are also the big application segment and accounted for just over one-fourth of total market volume in 2013. Growth of personal care industry coupled with increasing health-care infrastructure particularly in emerging markets of Asia Pacific and South America is expected to remain a key driving factor for this segment. Surface coating is expected to witness maximum growth over the forecast period. Growing R&D investment to broaden the application base for castor oil & derivatives is expected to fuel their demand over the forecast period. Surge in demand for biodiesel is also expected to have positive impact on the global castor oil & derivatives market.
Castor oil is one of the potential feedstock for biodiesel production.Growing demand for biodiesel in various countries such as Germany, France, U.S., Canada and many others are expected to increase their need for the castor oil.

Castor Oil Production Processes in Brazil
The seed of castor oil plant is the castor bean while it is not a true bean. Castor seed is the source of castor oil, which has a wide variety of uses. The castor seed contain 40%-60% oil that is rich in Ricinoleic Acid. Castor oil and its by-products are mainly used in the manufacturing of soaps, lubricants, paints, dyes, coating, inks, cold resistant plastics, waxes, nylon and pharmacy. The production of castor oil in Brazil is well established. Castor essential oil also have beauty functions. The whole processing process are mainly divided into three steps, shelling/dehulling of castor seeds, pressing of castor oil and castor oil refining.
► Shelling process of castor bean

Different with the shelling process of the sunflower seed and the groundnuts, it’s more complex and difficult to shell the castor seeds due to their small size and compact castor beans. In view of the fact that castor seeds are small in size and there are little clearance between shell and kernel, so if there are quantity of castor seeds need to be shelled, a specialized castor seed shelling machine with low frequency will be helpful to achieve the good shelling performance.
Besides, based on your different scale business, optimum equipment can be chose no matter you are in oil crushing industry with castor been kernels or in pharmaceutical industry made of castor bean shells or husks.
► Pressing process of castor oil
After shelling of the castor seeds, next come to the most crucial step of the whole process-pressing of castor oil. Castor beans can be extracted using traditional pre-press, solvent extraction. While in the castor oil pressing process, the performance of the oil press machine plays an important role and has a direct impact of the oil quality and yield.
► Refining of castor oil
Refining is an essential process for a complete castor oil pressing line because there are still some impurities such as phospholipids, FFA, pigment, odor,etc. Main steps of castor oil refining are crude castor oil degumming, neutralization, bleaching, deodorization and dewaxing(necessary for cold pressed castor oil).

E-mail: info@amisymachine.com
Tel: +86-371-65903478

Main Processed and Consumed Peanut Products in America

Overview of Consumed Peanut Products in America

Peanuts are one of America’s favorite and most versatile snack foods, capable of being eaten whole, layered in a candy bar or mashed into a peanut butter spread. In their eyes, peanuts are a nutritious, high protein food that are ready to eat with little preparation or can be eaten raw. They can be easily processed by roasting and can be ground into many food products. Most U.S. peanuts are used for food, chiefly peanut butter, while most foreign countries use peanuts mainly for oil. U.S. peanut production and consumption for food nearly doubled over the last 30 years. In 2012, peanut and peanut butter consumption account for nearly 67 percent of nut consumption, followed by almonds at 13%, other tree nuts at 12 %. Furthermore, recent years the US peanut consumption continues to rise by which the peanuts processing industries are getting a lot of encourage from shelling, roasting to the marketing. Peanuts have been marketed as a cheap source of protein compared to cheese and red meat and as a good source of essential vitamins and minerals. With decreasing prices and increasing production of peanuts, U.S. demand for peanuts has remained strong over the last decade,therefor the relative peanuts industries are expected to growth well in future years.

Peanut Planting Areas and Peanut Varieties in America

The peanut, while grown in tropical and subtropical regions throughout the world, is native to the Western Hemisphere. It probably originated in South America and spread throughout the New World as Spanish explorers discovered the peanut’s versatility. Nowadays, The United States is the leading peanut exporter with average annual exports of between 200,000 and 250,000 metric tons and the third largest producer after China and India with 10 percent of world peanut production.

Peanuts are grown commercially in 15 states: Georgia, Texas, Alabama, North Carolina, Florida, Virginia, Oklahoma, New Mexico, South Carolina, Louisiana, Arizona, Arkansas, Mississippi, California, and Tennessee. Georgia grows the major proportion of all peanuts about 40% followed by Texas approximately 24%. There are around 25,000 peanuts farmers in the major producing regions. 

The U.S. peanut fall into four types and each of these peanuts is distinctive sizes and flavor. Runners are used primarily to make peanut butter. Virginia peanuts which are grown for use as roasted-in-shell snacks, Spanish peanuts are used in sweets and candies and Valencias which are a top of the range variant of Virginia used as roasted peanuts.

Main Types of Processed Peanut Products in America

As mentioned above, peanut and its by-products play a very important role in American’s daily food varying from snacks to the necessary foods. Peanuts are also one of the most valuable cash crop grown in the United States with a farm value of over one billion U.S. Dollars. As to industries, different with others countries where the end product are usually peanut oil, cake and meal, the prime market for U.S. is in domestic edible products. Per year about 15% of U.S. production is normally crushed for oil. Peanuts, peanut butter and peanut candy are some of the most popular products in the United States. Besides, many value-added products have been cultivated and developed including bakery,confectionery and so on.

The processing peanut products are mainly divided into the following four types:

Roasted peanuts

Roasted peanuts can be processed into different flavors such as honey, smoked, sweet, hot, spicy and salty by coating with different materials before or after the processing. Peanuts are consumed as snack nuts in a variety of ways: roasted inshell, roasted kernels, or in mixed nuts. It’s also used in cooking or baking. During the roasting process, two main machines we will use. One is peanut peeling machine, the other is peanut roasting machine which we can get from the market.

Peanut oil 

Peanut oil is considered a premium, high quality cooking oil in the U.S., is able to withstand higher cooking temperature than many other oils and does not -retain the flavor of foods cooked in it. Surely, Peanut has a high smoke point,about 440°F. It can be clarified and reused many times for frying foods.

Peanut oil is extracted from shelled and usually roasted peanuts by one or a combination of the following methods: hydraulic pressing or screw oil expeller pressing. 

Peanut flour

Peanut flour is widely used in confectionery products, seasoning blends, bakery mixes, frostings, fillings, cereal bars and nutritional bars. Made from raw peanuts which have been cleaned, blanched and electronically sorted to select the highest quality peanuts, the nuts are then roasted and naturally processed to obtain a lower fat peanut flour with a strong roasted peanut flavor. 

The peanut needs to be peeled and roasted before making powder. Then by peanut powder grinding machine, one time process can get no-greasy final powder with high quality. Besides the thickness is adjustable as required and are suitable for grinding other nuts including sesame, almond,etc.

Peanut butter

Each year,American consumers eat more than 6 pounds or 2.7 kilograms (kernel basis) of peanut products , worth more than $2 billion at the retail level and accounts for approximately half of the U.S. edible use of peanuts. Peanut butter is high in plant protein, contains no cholesterol, and has many important vitamins and minerals, including niacin, vitamin E and other antioxidants, and natural folic acid which is used in a variety of industrial food recipes and is available from process.

The peanut butter making process is not difficult to operate, and you can get it even at home.Usually before grinding into a creamy consistency, peanuts are roasted, blanched and sorted.The peanut butter maker is designed to make peanut butter, sesame paste, etc with various tastes. Besides, the grinding machine can be used to grind peanut milk, protein milk, soy milk, fruit sauce, moon cake stuffing, fruit jam, etc. High yield, high efficiency and small size make the peanut butter machine extremely popular both for home and commercial use.

E-mail: info@amisymachine.com 

Tel: +86-371-65903478

How to Make Dried Lemon Slices and Lemon Powder

Lemon and Lemon Uses

Lemon is a citrus fruit rich in vitamin C and flavonoids that have a powerful antioxidant function. The juice contains 5% citric acid, giving lemons a sour taste. Lemon is added to various foods to enhance the flavor. Lemon trees produce fruit all year round and the top five producing countries are China, India, Mexico, Argentina, and Brazil.

Why Drying Lemons
Ripe lemon contains a high percentage of water, which will cause the growth of microbial and eventually shorten the shelf life of lemons. Drying is a process of decreasing the moisture content to preserve fruits by preventing microbial growth. It increases shelf life, reduce weight and volume thus reducing storage and transportation cost. Besides, it increases food diversity, which promotes the consumption of foods.
Dried lemon slices can be added to water, iced tea, or hot tea. They can be added in baked goods such as cakes and muffins. Dried lemon slices are also added to a variety of recipes. They are excellent for adding to pot pourri mixes.
Lemon peel, the "zest" portion of the lemon, can also be dried for consumption. Lemon peel has high content of essential oil, and is rich in calcium, Vitamin C and fiber. Dried lemon peel powder is used in baked goods like cakes, muffins, cookies and breads. The peel is sprinkled on salad and also added to herbal teas.

Different Drying Method of Lemons
There are various methods that have been used for drying lemon slices and peels, such as open sun drying, solar drying, hot air drying, microwave drying, infrared drying and freeze drying.
Open sun drying of lemons
Open sun drying requires low investment costs. However, it poses some problems such as contamination by dust and animals and spoilage due to humid climate, Also, the required drying time can be quite long, which often causes deterioration of quality.
Solar drying of lemons
Solar drying has shorter drying time compared to open sun drying with improved quality of dried product. Drying process is carried out in a closed system which prevents the products from contamination.

Hot air drying of lemons

Lemon could be dried by hot air in a hot air dryer. Air is blown into the electric heater or radiator by the fan, heated and passed to the drying chamber of hot air drying machine. Forced ventilation and adjustable air distribution plates ensure the temperature balance in the oven, the materials can be dried evenly.
Microwave drying of lemons
Water polar molecules in the food tend to re-orient themselves in the rapid reversal of electromagnetic field. Due to the friction heat is generated, which results in rapid evaporation of water, achieving the aim of drying. Microwave drying allows the transmitted heat energy to be absorbed by the whole lemon slices, having short drying time.
Infrared drying of lemons
By infrared drying, lemon is dried directly by absorption of infrared energy. It has high energy efficiency and short drying time. The dried product has high quality. However, it is attractive only for surface heating application.
Freeze drying of lemons
Freeze dried lemon adopts vacuum freeze drying technology. Lemon is pre-frozen and then the water converts directly from a solid state to a vapor (sublimation) under low pressure. Freeze dried lemon has good rehydration capability and could keep the original shape, color and taste after rehydration.

Lemon Powder Drying Technology

Lemon powder is used to make lemon drink, and can also be used for making candy fillings, desserts, yogurt, ice cream, smoothies, jellies, marinades, sauces, fish dishes, baked goods such as cakes and cookies, etc. Lemon powder is also used for functional food.
Spray-dried lemon powder
Spray dried lemon powder is extracted from fresh lemon juice through spraying technology by spray drying machine. Spray dried powder has good reconstitution characteristics. As the powders contain fruit sugars and acids that make them difficult to dry due to the low glass transition temperature, commonly a drying aid such as maltodextrin is added as a carrier, which increases the glass transition temperature, enhances the properties and stabiliy of the powder.
Freeze-dried lemon powder
Seagate freeze-dries whole lemons(the skin, pulp, seeds, and juice) to make lemon powder. They pre-grind whole lemon in a grinder, and then freeze the ground lemon in the freezer-dryer under vacuum. The flavor, color and nutrients in the fresh fruit are retained in this process. L'Epicerie produces freeze-dried lemon powder by freezing whole lemons in a refrigerated vacuum drier before powdering.

How to Make Dried Lemon Slices at Home

Dehydrator drying
1. Place the lemon slices on dehydrator trays.
2. Dehydrate at 135 degrees for 10 hours.
3. Once lemons are completely dry, store in an airtight container.
Oven drying
1. Preheat your oven to its lowest setting.
2. Lay the lemon slices on the baking sheets covered in parchment paper.
3. Place the sheets in the oven for 4 hours. Flip the slices every hour so they would dry evenly.
4. When the lemons are completely dry, turn the oven off and let them sit in the oven overnight.
5. Remove from the oven and store in an airtight container.

How to Make Dried Lemon Peels At Home
Here are three methods for you to dry lemon peels at home.
1. Place the lemon peel on a plate, leave them to dry in a warm and dry spot for a couple of days until dry and crispy.
2. Lay the peels on a dehydrator tray, put the tray in the dehydrator and dry at 100 degrees Fahrenheit for about 24 hours until dry and crispy.
3. Spread the peels on a parchment-lined bakig sheet, place the sheet in the oven at the lowest setting for about two hours until completely dry.
Grind the dried zest into powder in a spice grinder, mortar and pestle, coffee grinder or blender. Store in an airtight container in a cool location.
E-mail: info@amisymachine.com
Tel: +86-371-65903478

Onions Deep Processing Technology and Processed Onion Product

Abstract: Onions are native to Central Asia and Mediterranean coast areas. Featured by cold resistance, preferring warm climate, high yield, good storage, long supply period; fleshy bulbs with fine texture, soft fiber and delicate flavor, they are regarded as Vegetable Queen in Europe. At the same time, onions are able to improve appetite and help digestion, as they are of relative high nutritional value and medicinal value. With the popularity of health care around the world, the food scientists, medical experts and biologists have been trying to do wide and deep study of onions. The use of advanced technology in developing onion functional products and researching onion liveness is gradually expanded, so developing new onion products has great prospects.

1. Overview of Onions

1.1 Species and Characters of Onions
According to the color of onion skin, the onion can be categorized into white onions, yellow onions and purple onions. In terms of the nutrition, the purple kind is better than the other two kinds.
1.11 White onions
White onions has tender flesh, high moisture and sweetness but low yield, and they are of gold color and rich sweet after long-time cooking; they are good to be fresh consumed, roasted or stewed.
1.12 Purple onions
Reddish flesh, strong acridity but poor storage; suitable for fried dish or lettuce salad.
1.13 Yellow onions
Most are exported. Bright yellow flesh with fine sweet and mid-spicy taste; suitable for fresh eating or eating with sauce; good storage; commonly used as dehydrated vegetable.
1.2 Value and Efficacy of Onions
1.21 Nutritive value
Onions are rich in nutrition, and per 100g onion consists following elements:
Moisture
88g
Protein
1.1g
Carbohydrate
8.1g0.02mg
Crude Fiber
0.9g
Carotene
0.02mg
Vitamin B1
0.03mg
Vitamin B2
0.02mg
Vitamin C
8mg

In the mean time, onions also have 18 types of amino acid and selenium, zinc, copper, iron, etc. Micro-elements, so onions are kind of treasured health food welcomed by many people, and exported increasingly.
1.22 Medical value
In traditional Chinese medicine, onions are considered to have mild nature and spicy taste; have the functions of warming lung & reducing phlegm, helping digestion, detoxifying & killing insects, treating wound and swelling; decreasing blood pressure and fat; and be able to relieve the crymodynia in abdomen, ascarid in children, rheumatic arthritis, dermatophytosis, skin ulcer, dysentery, pertussis, insomnia, etc..
Moreover, onions have some supportive therapeutic efficacy for diabetes, CHD, cerebral thrombosis, atrophic gastritis, atherosclerosis, etc.. Modern medicine research has showed that frequent eating of onions has certain curative effect on cancer, heart disease, hypertension, lithiasis, bronchitis, etc..
1.3 Consumption Trend of Onions and Its Deep-processed Products
Except for fresh eating, onions are also a raw materials for food industry, and the major product is onion paste that has a wide market and can be used as seasoning to lessen the bad smell of meats and fishes, or as added food into the soup, dessert or vegetable salad.

2. Deep-processed Products and Processing Technology of Onions
Other than the onion paste, there are many other deep-processed onion products, such as dehydrated onion slices, onion powder, onion essential oil, onion juice and multi-flavor onions. Among these products, the onion essential oil and onion juice are common in western developed countries, as one of the essential flavoring in their daily lives.

2.1 Onion Paste

2.11 Onion paste processing technology
Fresh onions-onion peeling-onion root cutting-onion rinsing-onion slicing/shredding-onion crushing-onion milling-onion acidifying and heating-onion enzymolysis-onion beating-secondary milling-secondary heating-onion concentrating-onion paste canning-sealing-sterilizing-cooling-finished product
---Choose the onion with strong spicy and with no mildew.
---Employ the onion peeling and root cutting machine to complete removing outer skin and roots; the cut them into slices or shreds with a thickness of 3-5mm.
---The pH value of citric acid should be 4.4-4.6; the soluble solid content should be 6-7% after enzymolysis
---The additive amount of enzyme should be 0.15-0.2%; the enzymolysis temperature should be 40-45℃, pH value should be 4, time should be 15-20 minutes.
---The quality onion paste should be fine and smooth, light yellow in color, fragrant in flavor, no water separation, fiber and impurities.

2.2 Dehydrated Onion Slices and Onion Powder

The dehydrated onion slices and onion powder is the result after onion dehydration, which has a significant proportion in further-processed onion products. These two kinds of products are resistant to long-distance transport, good for storage and easy to use. And both of them need to be dried, having no much different processing technology, but the onion powder needs crushing and screening process.
2.21 Processing technology
Fresh onions-cleaning/rinsing-onion slicing-original flavor preservation-onion dehydrating-picking-onion crushing-packing
---The ripe onion with dry outer skin, big bulb, small stem, tight structure, strong spicy, and internal consistency should be chosen.
---The thickness of slices should be 3-5 mm and they need a full washing, and color-protecting by dipping them in the baking soda solution.
---After cleaning and color-protecting, put the slices into the dewaterting machine to remove the surface water. The centrifugal dewatering machine is widely used in this process.
---Preheat the drying machine to a temperature of 60 ℃, and spread the onion slices evenly in the drying machine for dehydration. The drying temperature should be 55-60 ℃, drying time should be 6-7 hours. When the moisture is reduced to ≦5%, the drying process is finished.
---The dextrin and lactose should be used for a rapid drop of water to keep the original flavor of onions, so that the product can have a long-time storage.
---Pick out dried slices with inferior-quality and pack; or grind them into onion powder.

2.3 Onion Essential Oil

The commonly-used processing methods are hydrodistillation method, solvent extraction method and supercritical extraction method by which better-quality oil with flavor that is close to nature onions.
---Hydro-distillation Method
Hydro-distillation method has three types of process, and they are direct process, indirect process and the combination of direct and indirect process. Hydro-distillation method is large in energy consumption. During the extraction, the onion may loss some constituents; some other constituents will be resolved into propylmercaptan that has 50-70 times sweetness of sugar. So, the ripe onion has no spicy taste, and the dehydrated onion tastes crisp and sweet. The effective constituents of onion’s cellulolytic activity is stable to heat, insoluble in water, not easy to volatilize, which makes it possible that use the hydro-distillation to get onion oil.
---Solution Extraction Method
By this method, the low-polar solvent, such as aether, dichloromethane, etc., is used to extract onion oil from the fresh onions. The solution extraction method has advantages of mild extraction conditions, less destroy of flavor components and high extraction rate. However, there is a problem of residual solvent, as a result, the application scope of this method is being narrowed down.
---Supercritical Extraction Method
This kind of extraction is conducted under not really high temperature with less consumption of heat-sensitive compounds. High-quality onion oil with no residual solvent can be obtained.
2.31 Onion oil technological process
Fresh onions-cleaning/rinsing-onion slicing-onion freezing-oil extraction-finished oil product
2.32 Tips
---When using the supercritical extraction, the onion should be freeze-dried into onion slices or powder.
---In the extraction process, 15% absolute ethyl alcohol should be added as entrainer.
2.33 Processing parameter
Taking the freeze-dried red onion powder with a particle size of 0.45-0.90 mm as the raw materials, the extraction pressure is 27.98 MPa, temperature is 42.18 ℃, time is 216.6 minutes, extraction rate is 0.483%. The finished onion oil is of a strong flavor of fresh onions.
2.4 Multi-flavor Onions Production
---Peel the fresh onions and cut their roots without making the bulb scattering; then make rip cuttings every 1cm along the onion’s waist part with a half depth to the center.
---Steep the onions into the saturated clarifification water for about 10 hours, and then rinse them by clean water.
---Add 280g dry ginger powder, 200g curcuma powder, 200g table salt, 80g saccharin, 80 white pepper powder, 80g red pepper powder, 80g garlic juice into 20kg sugar solution with 50% sugar content; after boiled, place 30kg prepared onions in the mixture for 5 minutes’ boiling, then stop heating for 2 days’ steep; 2 times of stirring is needed during steep.
---When the steep is finished, a second boiling is done till the sugar solution mixture is half remained.
---Dry the outer layers of steeped onions under a temperature of 55-60℃; then split them to dry their center part to a moisture content less than 20%.
---Settle the finished onions, then cool and pack.

3. Onion Products with Wide Development Prospects
Onions have wide-range cultivation areas around the world, and their production comes right after tomatoes, accounting for about 10% of the world’s total vegetables production.
The onion is a kind of seasonable crop for both medical and edible uses as garlic, so its use is easy to be affected by various factors. Nowadays, to meet the market demands, the highly-processed onion products that can be produced are the supercritically-extracted onion oil, onion power, onion paste, etc.
With the rapid development of economy and the improvement of people’s living standard, people has growing awareness of health care. So, the deep-processed onion products will become a necessity of people’s diet.
In addition, with the popularity of health care around the world, the food scientists, medical experts and biologists have been trying to do wide and deep study of onions. The use of advanced technology in developing onion functional products and researching onion liveness is gradually expanded, so developing new onion products has great prospects.
In view of the current situation and the nutrition and health-care value of onions, exploiting more onion products with high quality is not only a great chance but a great challenge for onion processing industry.

E-mail: info@amisymachine.com 

amisycindy@gmail.com

Tel: +86-371-65903478 

Add: SOKEYUFA Building,NO.26 Jingliu Road,Zhengzhou,CHINA

Garlic Deep Processing Industry

1. Garlic Overview  1.1 Garlic species  Garlic(Allium sativum) is a species in the onion genus, Allium. It is native to central Asia, and has been used for both culinary and medicinal purposes. There are two subspecies of allium sativum: hardneck (Allium sativum ophioscorodon) and softneck (Allium sativum sativum). 1.11 Hardneck garlic Hardneck garlic grow best in cold climates. Hardnecks have a hard central stalk and produce delicious curled scapes from the top. Removing the scapes encourages larger bulbs. Hardneck garlics have fewer, larger cloves than the softnecks, and have little or no papery outer wrapper. Hardneck garlic has a rich and complex flavor. Porcelain, pocambole, and purple stripe types are hardnecks. 1.12 Softneck garlic Softneck types grow best in mild climates. It is the type found most often in the grocery store. Softneck garlic has a white, papery skin. It doesn’t produce scapes, and has more cloves forming several layers surrounding the core. Softnecks mature faster than hardnecks and keep longer. The flexible stem makes it ideal for braiding. Flavor of softneck garlic is generally mild. Most processed garlic foods, like garlic powder and seasoning, come from softneck garlic. Artichoke and Silverskin are two types of softneck garlic. 1.2  Health benefits and uses 1.21 Nutritional value One raw clove(3g) contains 4 calories, 0.02g fat, no cholesterol, 1mg sodium, 1g carbohydrates, 0.2g protein. It is rich in potassium, calcium, manganese, phosphorus, selenium, vitamin B6, and vitamin C. 1.22 Medical and culinary uses Garlic has been used to prevent or treat a variety of diseases including diabetes, high blood pressure, high cholesterol, atherosclerosis, cancer, and infections. Garlic is consumed fresh as well as used as a condiment in various food preparations like pickles, chutneys, curries powders, sauce, salad dressings, meat sausages, etc. 2. Garlic Deep Processing Technology and Processed Garlic Products 2.1 Garlic deodorization Fresh garlic contains Alliin and an enzyme called Alliinase, each kept in separate cells. When garlic is chopped or crushed, the enzyme alliinase contacts with alliin and converts alliin into allicin. Allicin is very unstable and breaks down quickly producing allyl methyl sulfide. The chemical goes into our blood stream and gets expelled through skin’s pores when we sweat causing garlicky sweat. It also enters our lungs and comes out as we exhale causing garlic breath. The odor of garlic poses negative influence on its application. Therefore, it’s important to choose a proper deodorizing method during garlic deep processing. Two methods are listed as follow: 1). Add 5kg water and 100g vinegar to every kilogram of garlic and mix evenly. Allow to boil for 15 minutes and then cool to ambient temperature. Clean the garlic with water. 2). Put the garlic in the solution made by 0.3% citric acid, 0.2% cyclodextrine, and 0.1% magnesium chloride, soak for 3 hours at 50℃, then rinse with clean water. 2.2 Garlic products in the industry There are many types of garlic products in the market, including garlic flake, garlic powder, garlic oil, aged garlic extract, black garlic, etc. 2.21 Garlic flake Working Process of Garlic Flake Production garlic separating→garlic peeling→garlic washing→garlic slicing→garlic slice rinsing→garlic slice dehydration→garlic slice drying→garlic slice grading→garlic slice packing Garlic flake production line mainly includes the following equipment: (1).Garlic separating machine  Garlic bulbs are separated into cloves by passing between rubber rollers of garlic separating machine. With the built-in draught fan, garlic peels, garlic stem and cloves are separated automatically. (2). Garlic peeling machine  By using pneumatic type garlic peeling machine, the outer skin of garlic cloves are removed off without water. (3). Garlic washing machine Garlic cloves are washed by washing machine to remove off foreign matters. (4). Garlic slicing machine  With garlic slicing machine, clean garlic cloves are uniformly sliced to 1.5-2.2mm. The surface of garlic slice is smooth without damage. (5). Garlic rinsing machine Sliced garlic are washed again in the rinsing machine. (6). Garlic dehydration machine Garlic slices are processed by the centrifugal dewatering machine to remove surface water. (7). Garlic drying machine Dehydrated garlic flakes are spread uniformly on the drying tray and dried in the hot air drying oven at 65℃ for about 6 hours. The final moisture content should be less than 5%. (8). Garlic grading machine Dried garlic slices are graded by garlic grading machine. Unqualified products are removed. (9). Garlic packing machine Dried garlic slices are packed by garlic packing machine for safe storage. 2.22 Garlic powder Garlic powder can be made by grinding dried garlic flakes in the garlic grinding machine into fine powder. If you make it coarser, it will be granulted garlic. Garlic powder can also be made in the following process: garlic separating→garlic peeling→garlic grinding→garlic paste dehydration→garlic drying→garlic powder crushing→garlic powder packing Garlic powder production line mainly includes the following equipments: (1). Garlic separating machine Garlic bulbs are separated into cloves by garlic separating machine. (2). Garlic peeling machine Garlic cloves are peeled by using garlic peeling machine. (3). Garlic paste making machine Peeled garlic cloves are put into the garlic grinding machine which grinds the cloves into paste. (4). Garlic paste dehydration machine Garlic paste are put into the centrifugal dewatering machine to remove water. (5). Garlic drying machine Dehydrated garlic powder are spread uniformly on the drying tray and dried in the hot air drying oven at 55℃ for about 6 hours. The final moisture content should be less than 5%. (6). Garlic powder crushing machine Garlic powder crushing machine grinds the dried powder into fine powder. (7). Garlic powder packing machine Garlic powder is packed by garlic packing machine automatically and store for sale. 2.23 Garlic oil Garlic oil is mainly obtained by steam distillation from the crushed garlic. The working process is as follows: Garlic separating→garlic peeling→garlic washing→garlic crushing→fermentation→steam distillation → separation → refining → packing First the bulbs are separated into cloves, and then the cloves are peeled. After cleaning and crushing, 2-folds of water are added and the mixture are fermented at 55℃ for 3 hours. Then the mixture are subject to steam distillation. The distillate is separated by oil-water separator to get crude oil. The crude oil is refined and packed. This method has the advantages of simple equipment, low cost and good stability. Vegetable oil is usually added to refined oil to make capsules. 2.24 Aged garlic extract Aged garlic extract is produced by extraction and aging of fresh garlic at room temperature for up to 20 months in stainless steel tanks. During this period, harsh unstable compounds, such as allicin in fresh garlic are converted into stable health-promoting substances. 2.25 Black garlic Black garlic is produced through fermentation by heating whole bulbs of fresh garlic at high temperature under controlled humidity for several weeks. During fermentation, the cloves gradually darken to their final black appearance. Black garlic has soft, sweetish taste. E-mail: info@amisymachine.com  Tel: +86-371-65903478  Add: SOKEYUFA Building,NO.26 Jingliu Road,Zhengzhou,CHINA