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| Comparison of different low temperature desolventizing processes and its comprehensive effects for soybean meals |
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| DOI： |
| KeyWord:soybean white flake low temperature desolventizing air flow flash desolventizing tank AB double-cylinder desolventizing water-soluble protein |
| FundProject:山东省重点研发计划（重大科技创新工程）项目（2021CXGC010808） |
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| Abstract: |
| To provide guidance for improving the quality of soybean white flake and reduce production cost, the current typical two soybean meals low temperature desolventizing processes, namely air flow flash desolventizing and tank AB double-cylinder desolventizing process were introduced in detail, and the two soybean meals low temperature desolventizing processes were compared from the loss of water-soluble protein in soybean white flake, the formation of crushed material, the color of meal, the normal operation of the equipment and the maintenance cycle, the solvent consumption and steam consumption, etc. Compared with air flow flash desolventizing process, tank AB double-cylinder desolventizing process has lower water-soluble protein loss, better meal forming, smaller meal material color change, and can effectively reduce the equipment blockage, wear phenomenon, extend the equipment usage cycle, reduce the system maintenance, examine and repair costs, indirectly save the solvent and steam consumption. In conclusion, the tank AB double-cylinder desolventizing process can be preferred for the low temperature desolventizing treatment of soybean meals. |
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