SOYBEAN PROCESSING FLOW
Soy processing plant. Sequence of operations.
STORAGE OF SOYBEANS – CLEANING – DRYING - SOY DEHULLING – EXTRUSION – MECHANICAL SOY EXTRACTION – SOY OIL CAKE COOLING+OIL CLEANING – PRODUCT STORAGE
STORAGE OF SOYBEANS:
The main task of storage is to save the seeds from damage in order to produce high quality products with minimal loss. During the storage to prevent the grain heating you must control the grain bulk temperature.
Shelf life depends on the moisture content. Soybeans can be stored for 1.5 years under condition when its moisture is 12% and shop temperature of 25°C.
Conditioning or drying is carried out in the dryer, the heat transfers from the heated element to seeds. The maximum temperature of seeds heating should not exceed 45-49 °C, in excess of these parameters the hulls may crack that leads to negative processes during storage such as grain oxidation or contamination.
Laboratory monitors the changes in raw material moisture during its drying; when the moisture content of 10-12.5% we stop the drying process.
The cooled soy is fed into a granary for storage.
Preparation of seeds before its processing includes additional cleaning, drying and optional dehulling and grinding. Soybeans for processing must comply with the requirements of ДСТУ 4964: 2008 "Soybeans. Specifications."
CLEANING:
Soybeans are cleaned in separators in mill mode. As a result it helps to:
• remove the light and heavy impurities;
• if necessary divide them into factions;
(the content of impurities not more than 1-3%)
To optimize the processes of extrusion and mechanical oil extraction or oil pressing the soy is dried directly before processing; the optimum moisture for soy 8-9% gives the max.oil output.
Maximum heating temperature during the drying process should not exceed 65-70 °C.
It is used to increase the protein content in the final product - soybean oil cake.
It is used to:
• reduce the anti-nutritional substances in soybeans, such as trypsin inhibitors
• open the fat cells increasing the soy oil yield in the oil press (also known as expeller or a screw-type press)
• heat the material prior the mechanical oil extraction
After extrusion the full-fat soy meal is fed into the oil press. The product is moved along the press cage being squeezed and pressed again.
Under pressure the oil seeps out through the press cage gaps and gathers into the oil reservoir below. After that it is fed on sedimentation, filtration and storage before shipment.
We also get the press cake with oil content of 7-9%.
The temperature of the press cake right after it had been discharged from the oil press is 110-120 °C. Our task is to cool it down to the safe temperature.
If you don’t cool the press cake down before its storage some negative processes will occur for example, protein denaturation and lose of feed quality.
Inside the cooler the product is cooled in 2-5 minutes to a temperature which is 10-15 degrees higher than the temperature in the shop. The quick cooling prevents the denaturation of proteins.
SOY OIL CLEANING:
The oil you get as a result of processing soybeans in extruder and oil press has unique properties: a high stability and a low content of phosphatides, unsaponified substances, free fatty acids and low peroxide value.
You get the oil which is completely natural, no chemicals, no solvent extraction.
However, this oil could contain up to 3% of solids.
Removal of solid particles takes place in two stages:
1) oil settling - to remove particles of the coarse fraction
2) oil filtering - to remove particles of the fine fraction
PRODUCT STORAGE:
Floor storage is most often used for soy oil cake storage.
For ease of shipping, soybean oil is stored in the respective volume containers to machines which export the oil.
If there are any questions regarding soy processing plant, please do not hesitate to contact:
+38 067 474 75 99
+38 067 466 21 42
+38 067 327 07 57
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