不同大豆粕低温脱溶工艺技术及综合效果比较Comparison of different low temperature desolventizing processes and its comprehensive effects for soybean meals

旨在为大豆低温粕产品质量的提高及生产成本的降低提供指导，对当前两种典型的大豆粕低温脱溶工艺（气流闪蒸脱溶和AB双筒脱溶）分别进行了详细介绍，从低温粕水溶性蛋白的损失、碎料的形成、粕料色泽、设备的正常运行及维护周期、溶剂消耗和蒸汽消耗等方面对两种大豆粕低温脱溶工艺进行对比分析。相较于气流闪蒸脱溶工艺，AB双筒脱溶过程中水溶性蛋白的损失更低、粕料成型度更好、粕料色泽变化更小，有效地减轻了设备堵塞、磨损现象，延长了设备使用周期，减少了系统维护、检修费用，同时也间接地节省了溶剂和蒸汽消耗。综上，可优先选择AB双筒脱溶工艺对大豆粕进行低温脱溶处理。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.