Quality cost is a key economic indicator for enterprise development and it refers to the all expense which company spends on keeping or promoting product quality. Here are several methods for reducing quality for reference.
First, identification to raw material stablity. The main oilseeds are palm fruit, peanut, soybean, rice bran, corn, cottonseed, rapeseed, sunflower. When choosing oilseed, less water content and impurity should take priority. Because those are better in storage and not easy caking to keep high oil content.
Second, identity to pre-pressing. During the pre-pressing process, the cake is tile-shaped, slightly elastic and hard, the fold is neat, the front is smooth, the back has fine cracks, the smell is smelly, the surface is free of oil stains; the oil color is clear and yellow, less cake powder less and foam.
Third, identity to solvent extraction process. Identification of the leaching process. Observe that the mixed oil is separated from the end of the 5% saturated brine before evaporation, and the separation at the end of the sputum is not good. The evaporation system is prone to liquid flooding, polluting the solvent, resulting in high residual oil in the sputum, low protein content of by-product hydrazine, and low oil yield. Also observe the color and recovery of the solvent residue.
Last, identity to crude oil refining process. Observation to degumming, deacidification, degreasing, dehydration, decoloration, deodorization, filtering, and each step of them should meet production index.
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