Premium
Current trends in meal desolventizing
Author(s) -
Becker K. W.
Publication year - 1983
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02543486
Subject(s) - downtime , process engineering , current (fluid) , energy requirement , environmental science , computer science , reliability engineering , engineering , mathematics , electrical engineering , statistics , regression
Abstract Several types of current desolventizing systems are illustrated and their important features are discussed. All of the leading desolventizer suppliers are continuing to make mechanical and process improvements to their systems. The current trend is to design systems which have less downtime, lower steam and electrical requirements, better solvent recovery, and less space requirement for installation. While desolventizer‐toaster systems are making improvements in the reduction of steam and electrical consumption, their energy requirements are still higher than those of the vapor desolventizer‐deodorizer or the flash desolventizer system. The type of system selected depends mainly upon the product to be produced—animal meal or human edible soy flour.