Optimizing Pre-Press Processing for Sunflower Seeds and Sesame: A Technical Guide for Oil Mill Operators

As a technical manager or process engineer in a mid-sized oil plant, you know that the difference between high yield and wasted capacity often lies not in your press—but in how you prepare your raw materials. Whether you're working with sunflower seeds or sesame, pre-treatment is where precision meets performance.

Step 1: Cleaning – The Foundation of Consistent Output

Both sunflower seeds and sesame require thorough cleaning before entering any processing stage. For sunflower seeds, a sieve system with 2–3 mm mesh removes dust, chaff, and foreign particles—reducing machine wear by up to 40%. Sesame, however, demands more attention due to its small size and tendency to clump. Use a vibrating screen followed by air aspiration to remove fines without damaging kernels. In one case study from a Nigerian mill, skipping this step led to a 12% increase in oil渣 (cake) residual oil within just two weeks—a clear signal that cleanliness isn’t optional.

Step 2: Crushing – Matching Grain Size to Press Dynamics

Here’s where many operators make costly mistakes. Sunflower seeds need coarse crushing—ideally to 3–5 mm—to ensure good flow through the screw press. If too fine, they clog the feed inlet. For sesame, aim for 1–2 mm particle size. Too coarse? You’ll see higher oil loss in cake (typically >6% residual oil vs. target ≤4%). One Turkish mill reduced their oil渣含油率 from 7.2% to 4.1% after adjusting crusher settings based on real-time moisture readings—an improvement directly tied to consistent grain size.

“In our experience, controlling crush consistency is more critical than temperature control during roasting.” — Ahmed R., Process Engineer, Egypt

Step 3: Roasting – Balancing Flavor, Yield, and Safety

Sunflower seeds benefit from a 95–105°C roast for 20–25 minutes—this enhances oil release while minimizing oxidation. Sesame requires lower temps (85–95°C) for longer durations (30–35 min). Why? High heat can cause surface scorching, which leads to off-flavors and sticky residue that gums up the press. A Thai refinery saw a 15% drop in downstream filtration costs after switching to precise temperature ramping instead of constant high heat.

Pro tip: Always log roast time, temperature, and moisture at each batch. This data becomes invaluable when troubleshooting—like when oil渣含油率 spikes unexpectedly or when the press shows signs of overload.