Optimizing Continuous Sesame Oil Production for Small and Medium Food Processing Plants

How to Optimize Continuous Sesame Oil Production for Small & Medium Food Processing Plants

If you're running a small or mid-sized sesame oil production line, achieving consistent quality, high yield, and energy efficiency is no small challenge — especially when space and budget are tight. But here’s the good news: with the right process control, equipment selection, and operational habits, even limited facilities can produce premium-grade sesame oil at scale.

Step-by-Step Process Optimization: From Raw Material to Final Packaging

Let’s break down each stage of your sesame oil workflow:

• Raw Material Cleaning: Remove dust, stones, and moisture using a vibrating screen + air blast system. Moisture above 8% leads to lower extraction efficiency — aim for ≤6%.
• Drying: Use low-temperature drum dryers (60–70°C) to preserve aroma compounds. Over-drying (>10%) causes oil degradation and increases energy use by up to 15%.
• Pressing: For continuous operation, cold-pressing yields higher purity (up to 95%) but slower throughput. Hot-pressing (~120°C) boosts yield by ~12%, ideal for bulk output.
• Filtration: A multi-stage filter press (mesh size 5–10 μm) removes solids and improves shelf life. One factory reported a 30% reduction in sediment after switching from cloth filters to ceramic cartridges.
• Fill Line: Automated filling machines reduce waste and ensure uniform volume — critical for export compliance.

“In our experience, the biggest gains come not from expensive upgrades, but from mastering basic parameters like temperature control during pressing and consistent filtration cycles.” — Dr. Ahmed El-Sayed, Food Engineering Consultant, Egypt

Smart Equipment Selection for Smaller Facilities

For plants under 500 kg/h capacity, look for compact systems that integrate multiple functions — such as a combined drying + pressing unit — reducing footprint by up to 40%. Prioritize full-seal designs to prevent oxidation and contamination. Automation isn’t just about saving labor; it ensures repeatability, which is essential for meeting international food safety standards (like ISO 22000 or HACCP).

Real-world example: A Nigerian processor increased daily output from 80kg to 120kg by installing an automated cold-press system with integrated cooling loops — all within their existing 12m² workshop.

You don’t need a massive factory to run efficiently — you just need smart choices. Whether it's optimizing your drying time, choosing the right filter media, or automating the fill line, every improvement compounds over time.