Mustard seeds come from three plant varieties and are a rich source of oil and protein. They are used widely as a spice in foods from India to Europe. Mustard seed oil production lines either use hot or cold pressing and involve several steps - seeds are conveyed and roasted (for hot pressing), then pressed to extract the oil, which is then filtered to produce clean mustard oil. The leftover seed cake can be repressed to increase oil yield for cold pressing lines.

1. What is the mustard seed and mustard seed oil press line?
What is Mustard seed?
Mustard seeds are the small round seeds of various mustard plants. The seeds
are usually about 1 to 2 millimetres (0.039 to 0.079 in) in diameter and may be
colored from yellowish white to black. They are an important spice in many
regional foods and may come from one of three different plants: black mustard
(Brassica nigra), brown Indian mustard (B. juncea), or white/yellow mustard (B.
hirta/Sinapis alba).
Grinding and mixing the seeds with water, vinegar or other liquids creates the
yellow condiment known as prepared mustard.
Mustard seeds are used as a spice in Pakistan, India, Sri Lanka, Nepal, and
Bangladesh. The seeds are usually fried until they pop. The leaves are also
stir-fried and eaten as a vegetable.
In Maharashtra, mustard oil is used for body massage during extreme winters, as it
is thought to keep the body warm. In Bengali cuisine mustard oil or shorsher tel is
the predominant cooking medium. Mustard seeds are also essential ingredients in
spicy fish dishes like jhaal and paturi. A variety of Indian pickles consisting mainly
of mangoes, red chili powder, and powdered mustard seed preserved in mustard
oil are popular in southern India.

2. Mustard seeds generally take eight to ten days to germinate if placed under the
proper conditions, which include a cold atmosphere and relatively moist soil.
Mature mustard plants grow into shrubs.
Mustard grows well in temperate regions. Major producers of mustard seeds
include India, Pakistan, Canada, Nepal, Hungary, Great Britain and the United
States. Brown and black mustard seeds return higher yields than their yellow
counterparts.
The value of Mustard seed
In Pakistan, rapeseed-mustard is the second most important source of oil, after
cotton. It is cultivated over an area of 307,000 hectares with an annual production
of 233,000 tonnes and contributes about 17% to the domestic production of edible
oil.
Mustard seeds are a rich source of oil and protein. The seed has oil as high as
46-48%, and whole seed meal has 43.6% protein.
Studies have found that mustard seeds contain chemical components such as
isothiocyanate, erucic acid, phenols, and phenanthrene, which have a variety of
physiological functions such as anti-cancer and antibacterial. Mustard seeds
include black mustard seeds, yellow mustard seeds and white mustard seeds.
Mustard seeds are generally produced in Asia. Many factories use mustard seeds
to squeeze oil. In order to improve work efficiency and save time, a new generation
of oil extraction production line has been developed, which has been recognized at
home and abroad. The oil pressing production line is divided into a hot pressing

3. production line and a cold pressing production line. The difference is whether there
is “roasting”.
What is the mustard seed oil press line?
Operation steps of mustard oil production line
1. Screw conveyor
put the mustard seeds into the elevator and transport them to cooker.
2. Roasting machine

4. after cooked,can increase the oil production of yellow mustard seeds.
3. Screw conveyor
put the fried mustard seeds into the elevator and send them to the oil press

5. 4. Oil press
the screw elevator transports the seeds to the hopper of the mustard seed oil
press for physical oil extraction
5. Oil filter

6. put the extruded oil into the filter to filtrate ,then can get healthy and clean mustard
oil.
Reminder: Cold pressing needs to be pressed again. Put the oil cakes and raw
materials extracted of the first time into the oil press to increase the oil yield.
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