SOYBEAN PROCESSING TECHNOLOGY
We know how to process soybeans in a non-chemical way and get mechanically pressed vegetable oil, high protein full fat soy and pressed oil cake.
What are the advantages of our technology?
- high-quality vegetable oil
- high protein full fat soy
- high-quality pressed oil cake
- decreases the level of anti-nutritional substances to the acceptable level in the product
- increases the product cost in comparison with raw materials cost
- fast payback (8 -10 month)
- fast production time - up to 3 month
- warranty and post-warranty service
- low maintenance costs
Here is the step by step description:
STEP № 1 SOYBEAN DEHULLING
Soybeans are cleaned of impurities and dried up to 8% before being fed into the dehuller mill. Two pairs of rollers crush the soybeans, the shells burst and the soy kernels break up into several parts.
The soy kernel and hull mixture moves to the transportation system into the air separator. Soybean shells are very light allowing the air flow to move husks up and output them through the cyclone. The soybean kernels are discharged from the air separator and fed into the extruder.
STEP № 2. PROCESSING SOY IN THE EXTRUDER
The feedstock is conveyed forward by the screw inside the extruder barrel. Under the high shear it is compressed, mixed and heated. The soy is processed in less than 30 seconds. High pressure and temperature destroy harmful substances and microorganisms. But protein and fats do not lose their properties due to the short time cooking. The final product is a full fat soy meal. The screw feeder feeds soy meal into the mechanical oil press.
STEP №3. MECHANICAL OIL EXTRACTING IN 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. We also get the press cake with oil content of 7-8% and temperature 120-130 degrees Celsius.
STEP №4. COOLING THE OIL CAKE DOWN
The oil cake is fed into the cooler. The cooler's tumbler rotates and stirs the oil cake down to the discharge section. The fan creates a flow of air through the raw material. Heat is exchanged between the cold air and the hot oil cake. After the oil cake had been discharged from the cooler, its temperature is 10-15 degrees higher than the temperature in the shop. The resulting oil cake is ready for storage for up to 3 months.
