Process for reducing free fatty acid in camellia oil by enzymatic esterification method

Abstract

The invention discloses a process for reducing free fatty acid in camellia oil by using an enzymatic esterification method, and relates to the technical field of grease processing, and the process comprises the following steps: pretreatment: filtering the camellia oil, removing residues and impurities in the camellia oil, and preheating the filtered camellia oil at the preheating temperature of 30-60 DEG C; enzyme addition and reaction: adopting two or more lipases with different substrate specificity to form a compound enzyme system, adding the compound enzyme into a mixed system of camellia oil and alcohol according to the proportion, and performing stirring treatment at the stirring speed of 100-500 r / min in the reaction process. In a microemulsion system, reactants are separated in tiny liquid drops, so that the contact area between the reactants is greatly increased, the loss of grease and the loss of nutritional ingredients of the grease are reduced, the reaction efficiency and the product quality are improved, the production cost is reduced, and industrial production is facilitated.

Description

Technical Field

[0001] The invention relates to the technical field of oil processing, and in particular to a process for reducing free fatty acids in camellia oil by using an enzymatic esterification method. Background Art

[0002] Camellia oil, also known as tea oil and camellia seed oil, is a pure natural high-grade edible vegetable oil extracted from the mature seeds of tea trees. Camellia oil is rich in various nutrients, such as unsaturated fatty acids and vitamin E, and has extremely high nutritional value and health benefits. In the production process of camellia oil, due to the influence of raw material quality and processing technology factors, camellia oil contains a high content of free fatty acids. Excessive free fatty acid content will affect the quality of camellia oil, such as reducing its oxidative stability, producing bad odor and taste, and limiting the application of camellia oil in the field of high-end food and cosmetics. Traditional methods of reducing free fatty acids, such as alkali refining, can effectively reduce the content of free fatty acids, but they are easy to cause oil loss, generate a large amount of wastewater and may affect the nutritional components of oil. In this regard, we proposed a process for reducing free fatty acids in camellia oil by enzymatic esterification. Summary of the invention

[0003] In order to solve the above technical problems, a process for reducing free fatty acids in camellia oil by enzymatic esterification is provided. This technical solution solves the above problems of oil loss and generation of a large amount of wastewater affecting the nutritional components of the oil.

[0004] To achieve the above purpose, the technical solution adopted by the present invention is: a process for reducing free fatty acids in camellia oil by enzymatic esterification, the steps comprising: S1, pretreatment, filtering the camellia oil to remove residues and impurities, and preheating the filtered camellia oil at a temperature of 30-60°C; S2, enzyme addition and reaction, using two or more lipases with different substrate specificities to form a composite enzyme system, adding the composite enzyme to the mixed system of camellia oil and alcohol according to the proportion, stirring during the reaction process, and the stirring speed is 100-500r / min; S3. Adding surfactants during the reaction to construct an oil-in-water microemulsion reaction system, using response surface optimization to systematically optimize the components in the microemulsion system, evaluating the stability of the microemulsion, and obtaining the best combination of reaction conditions for the reaction; S4. During the stirring process, the pH value in the mixed system is checked based on the sensor, and the pH value is visually viewed based on the display module. The pH value is adjusted to 6-8, and the reaction time is 10-20 hours; S5, post-treatment, after waiting for the reaction to be completed, filtering the camellia oil obtained by the reaction, washing the camellia oil with water to remove residual alcohol, and drying the camellia oil to remove moisture therein.

[0005] Preferably, in step S1, filtering is performed using a filter screen, and 20 mesh, 50 mesh and 100 mesh filter screens are used for filtering. During the filtering, the camellia oil delivery pump is started to deliver the camellia oil to the filter screen at a flow rate of 100-200 L / h, the pressure change of the filter is observed, and the filtered camellia oil is stored in a storage tank.

[0006] Preferably, the preheating step in step S1 is performed by preheating the camellia oil using a jacketed heat exchanger. Before preheating, steam is introduced into the jacket for a preheating test to ensure that the heat exchanger heats up normally and the temperature control is stable. The filtered camellia oil is transported at a flow rate of 80-150L / h. The temperature change of the camellia oil is monitored in real time by a temperature sensor on the heat exchanger, and the steam flow rate is automatically adjusted. When the temperature of the camellia oil approaches 30°C, the steam flow rate is reduced to gradually slow down the heating rate. When the temperature reaches the target temperature in the range of 30-60°C, the steam flow rate is maintained stable.

[0007] Preferably, in step S2, the composite enzyme system is constructed by screening lipase, analyzing the composition and structure of free fatty acids in camellia oil, screening two or more lipases with different substrate specificities from a variety of microbial sources, and determining the ratio of the composite enzyme based on repeated experiments; a mechanical stirrer is used for stirring, and during the reaction, the stirring speed is controlled at 100-500r / min, and a flow rate sensor is installed in the reaction vessel to monitor the liquid flow rate and mixing uniformity at different positions in real time.

[0008] Preferably, in step S3, the surfactant is selected as one of a nonionic surfactant and an anionic surfactant. The water-in-oil microemulsion reaction system is constructed by adding filtered camellia oil preheated to 30-60°C into a reaction container, setting the stirring speed to 200-300r / min, slowly adding an alcohol substrate dropwise according to a volume ratio of alcohol to camellia oil of 1:0.1-1:0.5, and continuously stirring during the dropping process. The prepared surfactant solution is added to the oil-alcohol mixture to promote the formation of a microemulsion, and finally deionized water is slowly added, and stirring is continued for 15-20min to form a stable water-in-oil microemulsion system.

[0009] Preferably, in step S3, the method for evaluating the stability of the microemulsion is to observe the appearance of the microemulsion with the naked eye, including color, transparency and uniformity, and to determine the particle size distribution and average particle size of the microemulsion droplets using a laser particle size analyzer. Microemulsions with a particle size distribution in the range of 10-100 nm are stable. The microemulsion sample is centrifuged at a centrifugal force of 3000-5000 r / min for 10-15 min, and the stratification of the sample after centrifugation is observed. If there is no stratification phenomenon, it indicates that the microemulsion has good stability.

[0010] Preferably, in step S4, the sensor detects the pH value by converting the hydrogen ion concentration into an electrical signal and outputting it to the signal conditioning unit. The signal conditioning unit amplifies and filters the electrical signal and then transmits it to the data acquisition unit. The data acquisition unit collects the conditioned signal according to the set sampling frequency, and converts the analog signal into a digital signal and transmits it to the microprocessor unit. The microprocessor unit processes the digital signal according to the built-in pH value calculation algorithm, calculates the pH value of the solution, and displays the calculated pH value in real time through the display and control unit. At the same time, the data is transmitted to the external device through the communication unit to complete the detection and analysis of the pH value.

[0011] Preferably, the calculation formula built into the microprocessor unit is:

[0012] Where V is the voltage value of the electrical signal, and a, b and c are coefficients.

[0013] Preferably, the pH value adjustment step in step S4 is carried out according to the acid-base balance principle, in which a strong acid is added to lower the pH value in the acidic solution, and a strong base is added to increase the pH value.

[0014] Preferably, in step S5, a filter paper filter is used, and the reaction product camellia oil is slowly poured into the filter to remove impurities therein, and pure deionized water is prepared and poured into the camellia oil. The oil-water mixture is allowed to stand for a period of time, and after the layers are clearly separated, the water layer is separated, and the water washing process is repeated multiple times. Based on a vacuum drying device, the washed camellia oil is placed in a vacuum drying device, and the air and moisture in the container are extracted to reduce the environmental pressure, and the moisture in the camellia oil is quickly vaporized and extracted to remove the moisture contained in the camellia oil.

[0015] Compared with the prior art, the present invention has the following beneficial effects: The present invention adopts two or more lipases with different substrate specificities to form a composite enzyme system, which acts on different types of ester bonds or fatty acid chains in camellia oil to achieve more comprehensive and in-depth catalytic conversion. In the microemulsion system, reactants are separated in tiny droplets, which greatly increases the contact area between the reactants, reduces the loss of oil and fat and the loss of nutritional components of the oil and fat, improves the reaction efficiency, product quality, improves the reaction efficiency, reduces the production cost, and is conducive to industrial production. BRIEF DESCRIPTION OF THE DRAWINGS

[0016] Figure 1 It is a flow chart of the steps of the present invention. DETAILED DESCRIPTION

[0017] The following description is used to disclose the present invention so that those skilled in the art can implement the present invention. The preferred embodiments described below are only examples, and those skilled in the art may think of other obvious variations.

[0018] Reference Figure 1 As shown, a process for reducing free fatty acids in camellia oil by enzymatic esterification comprises the following steps: S1, pretreatment, filtering the camellia oil to remove residues and impurities, and preheating the filtered camellia oil at a temperature of 30-60°C; S2, enzyme addition and reaction, using two or more lipases with different substrate specificities to form a composite enzyme system, adding the composite enzyme to the mixed system of camellia oil and alcohol according to the proportion, stirring during the reaction process, and the stirring speed is 100-500r / min; S3. Adding surfactants during the reaction to construct an oil-in-water microemulsion reaction system, using response surface optimization to systematically optimize the components in the microemulsion system, evaluating the stability of the microemulsion, and obtaining the best combination of reaction conditions for the reaction; S4. During the stirring process, the pH value in the mixed system is checked based on the sensor, and the pH value is visually viewed based on the display module. The pH value is adjusted to 6-8, and the reaction time is 10-20 hours; S5, post-treatment, after waiting for the reaction to be completed, filtering the camellia oil obtained by the reaction, washing the camellia oil with water to remove residual alcohol, and drying the camellia oil to remove moisture therein.

[0019] The filtration treatment of the present application can remove the residue and impurities in camellia oil, which can significantly improve the purity and efficiency of subsequent reactions. Impurities may interfere with the contact between lipase and substrate, affecting the reaction rate and conversion rate. Pure camellia oil substrate can make the enzyme act more accurately, reduce the occurrence of side reactions, and be conducive to the generation of high-quality target products. The camellia oil is preheated to 30-60°C. Within this temperature range, the viscosity of the camellia oil will be appropriately reduced, and the fluidity will be enhanced, which is convenient for subsequent uniform mixing with enzymes, alcohols and other additives. At the same time, the appropriate temperature is conducive to activating the activity of lipase, so that the enzyme can enter the working state more quickly at the beginning of the reaction, shorten the induction period of the reaction, and increase the overall reaction rate, creating favorable conditions for efficient enzyme-catalyzed reactions. It is an ingenious strategy to use two or more lipases with different substrate specificities to form a composite enzyme system. Different lipases can act on different types of ester bonds or fatty acid chains in camellia oil, thereby achieving a more comprehensive and in-depth catalytic conversion. This synergistic effect can increase the substrate adaptability of the reaction, improve the diversity and complexity of the product, and help to generate modified camellia oil products with better properties and more functions, and improve their antioxidant properties, stability or nutritional health functions. Adding surfactants to construct an oil-in-water microemulsion reaction system provides a unique microenvironment for the reaction. In the microemulsion system, the reactants are separated in tiny droplets, which greatly increases the contact area between the reactants and improves the efficiency of the reaction. During the stirring process, the pH value of the mixed system is checked based on the sensor, and visually monitored through the display module, and the pH value is adjusted to 6-8. This pH range is the suitable interval for most lipases to exert their best activity. Under this pH condition, the active center structure of the lipase can remain stable, and the electrostatic interaction and hydrogen bonding between the enzyme and the substrate are in the best state, thereby promoting the binding of the substrate and the enzyme and the catalytic reaction, and improving the reaction rate and product conversion rate.

[0020] In step S1, the filtration is performed using a filter screen, which is screened into 20-mesh, 50-mesh and 100-mesh filter screens for filtration. During the filtration, the camellia oil delivery pump is started to deliver the camellia oil to the filter screen at a flow rate of 100-200L / h, the pressure change of the filter is observed, and the filtered camellia oil is stored in a storage tank.

[0021] This application uses 20-mesh, 50-mesh and 100-mesh filters for graded filtration, which can gradually remove residues and impurities in different particle size ranges. Filters of different mesh sizes are filtered in sequence to avoid a large amount of impurities concentrating on a single mesh filter at one time and causing blockage.

[0022] In the preheating step of step S1, the camellia oil is preheated by using a jacketed heat exchanger. Before preheating, steam is introduced into the jacket for a preheating test to ensure that the heat exchanger heats up normally and the temperature control is stable. The filtered camellia oil is transported at a flow rate of 80-150L / h. The temperature change of the camellia oil is monitored in real time by a temperature sensor on the heat exchanger, and the steam flow rate is automatically adjusted. When the temperature of the camellia oil approaches 30°C, the steam flow rate is reduced to gradually slow down the heating rate. When the temperature reaches the target temperature in the range of 30-60°C, the steam flow rate is maintained stable.

[0023] The jacketed heat exchanger of the present application enables camellia oil to fully exchange heat with the steam in the jacket during the flow process. The steam has a high heat transfer coefficient and can quickly transfer heat to the camellia oil, thereby realizing an efficient heating process. The filtered camellia oil is transported at a flow rate of 80-150L / h, which is an optimized parameter setting. The appropriate flow rate can ensure that the camellia oil has enough residence time in the heat exchanger to fully absorb heat, thereby realizing effective preheating.

[0024] In step S2, the composite enzyme system is constructed by screening lipase, analyzing the composition and structure of free fatty acids in camellia oil, screening two or more lipases with different substrate specificities from various microbial sources, and determining the ratio of the composite enzyme based on repeated experiments; a mechanical stirrer is used for stirring, and during the reaction, the stirring speed is controlled at 100-500r / min, and a flow rate sensor is installed in the reaction vessel to monitor the liquid flow rate and mixing uniformity at different positions in real time.

[0025] The present application screens lipases by analyzing the free fatty acid composition and structure in camellia oil, which can provide an in-depth understanding of substrate characteristics, thereby selectively selecting lipases with different substrate specificities from a variety of microbial sources to construct a composite enzyme system. Such a composite enzyme system can comprehensively and accurately catalyze a variety of fatty acids and ester bonds in camellia oil. Different lipases can act on different types of fatty acids or ester bonds, and their synergistic work greatly improves the catalytic conversion efficiency of the complex components of camellia oil, allowing the reaction to proceed more fully and efficiently, which is conducive to the generation of more diverse and high-quality reaction products and increases the added value of the product.

[0026] In step S3, the surfactant is selected as one of a nonionic surfactant and an anionic surfactant. A water-in-oil microemulsion reaction system is constructed by adding filtered camellia oil preheated to 30-60° C. into a reaction container, setting a stirring speed of 200-300 r / min, slowly dropping an alcohol substrate according to a volume ratio of alcohol to camellia oil of 1:0.1-1:0.5, and continuously stirring during the dropping process. The prepared surfactant solution is added to the oil-alcohol mixture to promote the formation of a microemulsion, and finally deionized water is slowly added, and stirring is continued for 15-20 minutes to form a stable water-in-oil microemulsion system.

[0027] The nonionic surfactant or anionic surfactant is selected in the present application based on their respective unique properties and compatibility with the reaction system. Nonionic surfactants have good emulsification, dispersion and wetting properties, and have good stability over a wide pH range and temperature range. They are not easily affected by electrolytes in the solution. In the microemulsion system, the mass transfer process is significantly improved due to the small droplet size and uniform distribution.

[0028] In step S3, the method for evaluating the stability of the microemulsion is to observe the appearance of the microemulsion with the naked eye, including color, transparency and uniformity, and to determine the particle size distribution and average particle size of the microemulsion droplets using a laser particle size analyzer. Microemulsions with a particle size distribution in the range of 10-100nm are stable. The microemulsion sample is centrifuged at a centrifugal force of 3000-5000r / min for 10-15min, and the stratification of the sample after centrifugation is observed. If there is no stratification, it indicates that the microemulsion has good stability.

[0029] The present application can conduct a rapid and intuitive preliminary stability assessment by observing the color, transparency and uniformity of the microemulsion with the naked eye, and can provide accurate information about the microstructure of the microemulsion by measuring the particle size distribution and average particle size of the microemulsion droplets using a laser particle size analyzer. Microemulsions with a particle size distribution in the range of 10-100nm have good stability. This is because within this particle size range, the interaction force between the droplets can reach a relatively balanced state, which is conducive to maintaining the stable structure of the microemulsion.

[0030] In step S4, the sensor detects the pH value by converting the hydrogen ion concentration into an electrical signal and outputting it to the signal conditioning unit. The signal conditioning unit amplifies and filters the electrical signal and then transmits it to the data acquisition unit. The data acquisition unit collects the conditioned signal according to the set sampling frequency, converts the analog signal into a digital signal and transmits it to the microprocessor unit. The microprocessor unit processes the digital signal according to the built-in pH value calculation algorithm, calculates the pH value of the solution, and displays the calculated pH value in real time through the display and control unit. At the same time, the data is transmitted to the external device through the communication unit to complete the detection and analysis of the pH value.

[0031] The sensor of the present application converts the hydrogen ion concentration into an electrical signal output, and can respond sensitively to small changes in the hydrogen ion concentration in the solution, thereby achieving high-precision pH measurement. Compared with the traditional chemical indicator method, this conversion method based on electrical signals has higher quantitative accuracy and can be accurate to multiple decimal places. It can meet the process requirements for precise control of pH values. The calculated pH value is displayed in real time through the display and control unit, and the operator can intuitively see the current state and change trend of the solution pH value.

[0032] The calculation formula built into the microprocessor unit is:

[0033] Where V is the voltage value of the electrical signal, and a, b and c are coefficients.

[0034] The pH value adjustment step in step S4 is based on the acid-base balance principle. In an acidic solution, a strong acid is added to lower the pH value, and a strong base is added to increase the pH value.

[0035] In step S5, a filter paper filter is used to slowly pour the reaction product camellia oil into the filter to remove impurities therein, and pure deionized water is prepared and poured into the camellia oil. The oil-water mixture is allowed to stand for a period of time, and after the layers are clearly separated, the water layer is separated, and the water washing process is repeated multiple times. Based on a vacuum drying device, the washed camellia oil is placed in a vacuum drying device to extract the air and moisture in the container, reduce the environmental pressure, and quickly vaporize and extract the moisture in the camellia oil to remove the moisture contained in the camellia oil.

[0036] The filter paper filter of the present application can effectively remove impurity particles in the reaction product camellia oil. Washing the camellia oil with pure deionized water can remove residual water-soluble impurities therein. The washing process is relatively mild and will not cause significant damage to the main components and nutritional properties of the camellia oil. The vacuum drying equipment uses the principle of reducing the environmental pressure to quickly vaporize and extract the moisture in the camellia oil at a lower temperature. This drying method has significant advantages over normal pressure drying. The lower temperature can prevent the oxidation and polymerization degradation reactions of the camellia oil at high temperature, thereby retaining the nutrients in the camellia oil to the greatest extent.

[0037] The above shows and describes the basic principles, main features and advantages of the present invention. Those skilled in the art should understand that the present invention is not limited to the above embodiments, and the above embodiments and descriptions only describe the principles of the present invention. The present invention may be subject to various changes and improvements without departing from the spirit and scope of the present invention, and these changes and improvements fall within the scope of the present invention claimed.

Claims

1. A process for reducing free fatty acids in camellia oil by enzymatic esterification, characterized in that the steps include: S1, pretreatment, filtering the camellia oil to remove residues and impurities therein, and preheating the filtered camellia oil at a preheating temperature of 30-60°C; S2, enzyme addition and reaction, using two or more lipases with different substrate specificities to form a composite enzyme system, adding the composite enzyme to the mixed system of camellia oil and alcohol according to the proportion, stirring during the reaction process, and the stirring speed is 100-500 r / min; S3. Adding surfactants during the reaction to construct an oil-in-water microemulsion reaction system, using response surface optimization to systematically optimize the components in the microemulsion system, evaluating the stability of the microemulsion, and obtaining the best combination of reaction conditions for the reaction; S4. During the stirring process, the pH value in the mixed system is checked based on the sensor, and the pH value is visually viewed based on the display module. The pH value is adjusted to 6-8, and the reaction time is 10-20 hours; S5, post-treatment, after waiting for the reaction to be completed, filtering the camellia oil obtained by the reaction, washing the camellia oil with water to remove residual alcohol, and drying the camellia oil to remove moisture therein.

2. A process for reducing free fatty acids in camellia oil by enzymatic esterification according to claim 1, characterized in that: In step S1, the filtration is performed using a filter screen, which is screened into 20-mesh, 50-mesh and 100-mesh filter screens for filtration. During the filtration, the camellia oil delivery pump is started to deliver the camellia oil to the filter screen at a flow rate of 100-200L / h, the pressure change of the filter is observed, and the filtered camellia oil is stored in a storage tank.

3. A process for reducing free fatty acids in camellia oil by enzymatic esterification according to claim 1, characterized in that: In the preheating step of step S1, the camellia oil is preheated by using a jacketed heat exchanger. Before preheating, steam is introduced into the jacket for a preheating test to ensure that the heat exchanger heats up normally and the temperature control is stable. The filtered camellia oil is transported at a flow rate of 80-150L / h. The temperature change of the camellia oil is monitored in real time by a temperature sensor on the heat exchanger, and the steam flow rate is automatically adjusted. When the temperature of the camellia oil approaches 30°C, the steam flow rate is reduced to gradually slow down the heating rate. When the temperature reaches the target temperature in the range of 30-60°C, the steam flow rate is maintained stable.

4. A process for reducing free fatty acids in camellia oil by enzymatic esterification according to claim 1, characterized in that: In step S2, the composite enzyme system is constructed by screening lipase, analyzing the composition and structure of free fatty acids in camellia oil, screening two or more lipases with different substrate specificities from various microbial sources, and determining the ratio of the composite enzyme based on multiple repeated tests; A mechanical stirrer is used for stirring. During the reaction, the stirring speed is controlled at 100-500 r / min. A flow rate sensor is installed in the reaction vessel to monitor the liquid flow rate and mixing uniformity at different positions in real time.

5. A process for reducing free fatty acids in camellia oil by enzymatic esterification according to claim 1, characterized in that: In step S3, the surfactant is selected as one of a nonionic surfactant and an anionic surfactant. A water-in-oil microemulsion reaction system is constructed by adding filtered camellia oil preheated to 30-60° C. into a reaction container, setting a stirring speed of 200-300 r / min, slowly dropping an alcohol substrate according to a volume ratio of alcohol to camellia oil of 1:0.1-1:0.5, and continuously stirring during the dropping process. The prepared surfactant solution is added to the oil-alcohol mixture to promote the formation of a microemulsion, and finally deionized water is slowly added, and stirring is continued for 15-20 minutes to form a stable water-in-oil microemulsion system.

6. A process for reducing free fatty acids in camellia oil by enzymatic esterification according to claim 1, characterized in that: In step S3, the method for evaluating the stability of the microemulsion is to observe the appearance of the microemulsion with the naked eye, including color, transparency and uniformity, and to determine the particle size distribution and average particle size of the microemulsion droplets using a laser particle size analyzer. Microemulsions with a particle size distribution in the range of 10-100nm are stable. The microemulsion sample is centrifuged at a centrifugal force of 3000-5000r / min for 10-15min, and the stratification of the sample after centrifugation is observed. If there is no stratification, it indicates that the microemulsion has good stability.

7. A process for reducing free fatty acids in camellia oil by enzymatic esterification according to claim 1, characterized in that: In step S4, the sensor detects the pH value by converting the hydrogen ion concentration into an electrical signal and outputting it to the signal conditioning unit. The signal conditioning unit amplifies and filters the electrical signal and then transmits it to the data acquisition unit. The data acquisition unit collects the conditioned signal according to the set sampling frequency, converts the analog signal into a digital signal and transmits it to the microprocessor unit. The microprocessor unit processes the digital signal according to the built-in pH value calculation algorithm, calculates the pH value of the solution, and displays the calculated pH value in real time through the display and control unit. At the same time, the data is transmitted to the external device through the communication unit to complete the detection and analysis of the pH value.

8. A process for reducing free fatty acids in camellia oil by enzymatic esterification according to claim 7, characterized in that: The calculation formula built into the microprocessor unit is: Where V is the voltage value of the electrical signal, and a, b and c are coefficients.

9. A process for reducing free fatty acids in camellia oil by enzymatic esterification according to claim 1, characterized in that: The pH value adjustment step in step S4 is based on the acid-base balance principle. In an acidic solution, a strong acid is added to lower the pH value, and a strong base is added to increase the pH value.

10. The process for reducing free fatty acids in camellia oil by enzymatic esterification according to claim 1, characterized in that: In step S5, a filter paper filter is used to slowly pour the reaction product camellia oil into the filter to remove impurities therein, and pure deionized water is prepared and poured into the camellia oil. The oil-water mixture is allowed to stand for a period of time, and after the layers are clearly separated, the water layer is separated, and the water washing process is repeated multiple times. Based on a vacuum drying device, the washed camellia oil is placed in a vacuum drying device to extract the air and moisture in the container, reduce the environmental pressure, and quickly vaporize and extract the moisture in the camellia oil to remove the moisture contained in the camellia oil.

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