Groundnut oil—also known as peanut oil or arachis oil—is a popular vegetable oil derived from groundnut (peanut) kernels. It’s favored in the food manufacturing industry for its mild taste, light-yellow color, and high nutritional value. As leading food processing consultants, we at PMG Engineering break down the entire processing flow, offering insights into design, equipment, compliance, and quality control for setting up a groundnut oil processing plant.
Nutritional Composition of Groundnut Oil
Groundnut oil contains 45–55% oil content, rich in:
- Unsaturated Fatty Acids (UFA) – over 80%
- Oleic Acid – ~42%
- Linoleic Acid – ~38%
- Palmitic, Stearic & Arachidic acids – ~20%
These values make it a healthy cooking oil and a premium product in food factory design for edible oils.
Groundnut Oil Processing Stages
The typical groundnut oil processing line consists of three main stages:
1️⃣ Pre-treatment & Mechanical Pressing
2️⃣ Solvent Extraction
3️⃣ Refining
1. Pre-Treatment & Pressing
🔹 Cleaning
Removes inorganic (dust, metal), organic (twigs, leaves), and oil-bearing (infested kernels) impurities.
Methods: Screening, Winnowing, Magnetic & Gravity Separation
Equipment: Huskers, Groundnut Decorticators
🔹 Grading and Sorting
Removes damaged or aflatoxin-contaminated peanuts.
Keyword Insight: Critical for food safety consultants and quality-focused food factory design.
🔹 Drying
Reduces moisture for improved peeling and storage.
Target Range: 40–80°C; Moisture <5%
Equipment: Tray Dryer
🔹 Cooking and Pressing
- High-temperature pressing (>120°C): Higher oil yield but lower nutrient retention.
- Cold pressing (60–70°C): Preserves Vitamin E and yields high-value peanut protein.
2. Solvent Extraction
A solvent-based process (typically hexane) extracts residual oil from pressed cake.
- Up to 99% oil recovery
- Requires precise grinding and solvent flashing
- This stage is essential in turnkey food processing projects for maximum efficiency.
3. Refining of Crude Groundnut Oil
The refining process enhances purity, stability, and shelf life.
🔸 Neutralization (Degumming)
Treat with citric acid and caustic soda to remove free fatty acids and phospholipids.
🔸 Bleaching
Uses activated clay to remove pigments and impurities, improving clarity.
🔸 Deodorization
Vacuum steam treatment to remove volatile compounds, improving flavor and shelf life.
Storage and Packaging
Proper packaging is crucial in food factory planning and FSSAI-compliant food business consultancy.
Packaging Materials:
- PET, PVC bottles
- Tin cans, Glass jars
- Pouches, Laminated films
- Filling Type: Aseptic, Batch or Continuous
Quality Testing Parameters
Key Parameters Evaluated by Food Consultants:
- Fatty Acids (MUFA/PUFA): Heart-healthy composition
- Vitamins A & D: Prevent oxidation
- Energy Content: ~900 kcal/100g
- Moisture: ≤0.1% (FSSAI/AGMARK)
- Heavy Metals: Within permissible limits
- Aflatoxin: ≤30 ppb
- Antioxidants (TBHQ/BHT/BHA): ≤200 ppm
- Saponification, Iodine & Acid Values: Per IS: 544:2014 standards
- Rancidity and Shelf Life: 6–12 months; extendable with antioxidants
Why Choose a Food Industry Consultant for Groundnut Oil Processing?
At PMG Engineering, our food technology consulting team provides:
- Complete food processing plant setup
- Engineering design for edible oil facilities
- Compliance with FSSAI, AGMARK, and ISO standards
- End-to-end support: design, procurement, automation, and training
Whether you need assistance with refinery layout, solvent recovery, or quality control, our food manufacturing consultancy ensures project success.
Conclusion
Groundnut oil is a valuable product in the food industry due to its nutritional benefits and market demand. Setting up a compliant, efficient, and safe processing plant requires expertise in food factory design, food safety, and project management—precisely what PMG Engineering delivers as your trusted food processing consultant.
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