Tung fruit ⇒ Breaking shell ⇒ Drying Tung seed (Sun dry) ⇒ Drying again in pan ⇒ Press oil ⇒ Filter oil ⇒ Packing for export.

 

1. Breaking shell: When the Tung fruits are old and ripe, they will fall to the ground. Farmers will collect these fruits and take them home. Use a machine or by hand to remove the shell to get to the seeds inside.

 

 

2. Sun drying: Because the moisture content of newly acquired Tung seeds is more than 20%, in order to prolong the preservation period and processing cycle of Tung seeds, it is necessary to reduce the moisture content of Tung seeds to about 10%. After sun drying, part of the Tung seeds are directly stored in the production workshop.

 

3. Pan Drying: After the above treatment, the moisture content of Tung kernels is about 10%. In order to meet the requirement of squeezing water (about 4%), it is necessary to continue drying Tung kernels embryos. Drying plate is used to remove moisture, and the drying temperature has to be higher than 80 degrees C.

 

4. After drying, the Tung seeds need to be cooled for 24 hours.

 

5. In a frying pan again, Tung seeds are heated to 60-70 degrees C before they can be put into a press.

 

6. Pressing: Screw oil press is used, the temperature of pressing is 60-70 degree C, and the water content of pressing is 4%.

 

7. Filtration together to filter impurity oil residue.

 

8. Heating decolorization, heating a filtered tung oil to 95 degrees C. Separate oil from water.

 

9. The decolorized tung oil products are cooled through two filters and then enter the tung oil storage tank.