Mango Kernel Extraction (Oil Extraction/Kernel Extraction) Processing
Key Data: Dried mango kernels contain 10%~16% oil; mechanical pressing yields approximately 8%~12% oil.
I. Pre-treatment (Crucial! Determines Oil Yield)
1. Shelling and Kernel Extraction: Remove the hard shell and extract the pale yellow kernel (shell accounts for approximately 60%, must be separated).
2. Drying: Dry at 40℃ until moisture content ≤9% (excessive moisture will result in incomplete oil extraction and easily burnt residue).
3. Grinding: Grind the kernel to 40~60 mesh (uniform particle size facilitates oil extraction).
II. Mechanical Pressing Process
Hydraulic Oil Press (Cold Pressing, Pure Oil)
Equipment: 320-type hydraulic press (pressure 55~60MPa)
Process: Cold pressing (≤60℃) → Hold under pressure for 30 minutes.
Advantages: Light oil color, no burnt smell, suitable for cosmetics/food grade.
III. Key Parameters
Project | Parameters | Notes |
Raw Material Requirements | Dried kernels, free from mold | Mold will cause acid value to exceed the standard. |
Particle Size | 40~60 mesh | Too coarse a paste will result in less oil yield; too fine a paste will easily clog the press chamber. |
Pressing Temperature | Hot pressing 120℃ / Cold pressing 50℃ | Hot pressing yields higher oil, while cold pressing produces better quality oil. |
Residual Oil Content | ≤6% | Cake residue can be used as animal feed/organic fertilizer. |
IV. Oil Residue Utilization
Mango pit oil: Can be used as a cocoa butter substitute (mainly stearic acid + oleic acid), cosmetic base oil, and edible oil.
Post-pressing cake: High in protein (≈5.8%), used for animal feed or bio-fermentation.
Post time：2026-04-01
