A flash vacuum desolventizer

Abstract

The invention relates to a flash vacuum desolventizer, which comprises a vertical cylinder body. The top of the cylinder body is provided with a general feeding port. Dissolution section and drying and cooling layer; flash desolventization section uses superheated solvent steam to perform flash desolventization on wet meal. The flash desolventization section includes upper and lower flash desolventization layers, and is respectively equipped with a solvent vapor interlayer; the vacuum desolventization section includes multi-layer vacuum desolventization layers stacked sequentially from top to bottom, and the chassis of each vacuum desolventization layer From top to bottom, large disks and small disks are set at intervals, and the bottom two layers are large disks; an air interlayer is provided under the chassis of the dry cooling layer, and a rotating spindle is provided along the axis of the cylinder. The stirring fin, the centrifugal lifting plate and the centripetal lifting plate are respectively fixed on the rotating main shaft, the lower end of the rotating main shaft is connected with the output shaft of the reducer, and the input shaft of the reducer is connected with the rotor shaft of the explosion-proof motor.

Description

technical field [0001] The invention relates to edible soybean meal processing equipment, in particular to a flash vacuum desolventizer. Background technique [0002] Natural soybeans are extremely rich in plant proteins, among which the water-soluble protein content is the highest. Since protein is easily denatured by heat, the use value of soybean meal is greatly reduced. Low-temperature desolvation at a temperature lower than the protein denaturation temperature (80°C) can keep a high content of water-soluble protein in soybean meal. Low-temperature desolvated soybean meal, commonly known as white soybean flakes, is an important intermediate product for processing edible soybean protein. After deep processing, it can be made into various soybean protein products, such as concentrated protein, isolated protein, textured protein and other functional soybean protein. Low-temperature precipitation can remove the solvent most thoroughly, reduce the production cost by recover...

AI Technical Summary

Problems solved by technology

[0004] The traditional desolventizer has the following disadvantages: 1. There are only two precipitating chambers, and it is difficult for the solvent vapor to form a concentration gradient in the closed chambers of cylinder A and cylinder B. The diameter of the cylinder is large, and the solvent with high temperature and low density The steam is easy to short-circuit and circulate along the top area, and it is discharged out of the heat exchange chamber without sufficient heat exchange, resulting in incomplete desolventization; the white bean chips discharged from the B cylinder have high residual solvents, and the gaps of the white bean chips contain a large amount of solvent vapor that cannot be recovered , can only diffuse into the atmosphere

[0005] 2. The solvent air flow can only contact the surface material and the raised material, most of the material is accumulated at the bottom of the cylinder, without heat exchange; the desolvated wet meal is accumulated at the bottom of the cylinder, the bulk density is high, and the materials are sheared under forced stirring Cutting and extrusion will increase the powder degree and reduce the quality of the output

[0006] 3. The discharge temperature of white bean slices is 60-62°C, rich in water vapor, easy to condense and form water agglomeration, which will increase the powder degree during the transportation process, resulting in a decrease in the yield of qualified products

[0007] 4. The heating time is long, and the total heating time in cylinders A and B reaches 25-30 minutes. Long-term heating will reduce the content of soluble protein and reduce the quality of the output.

[0008] 5. The system integration is not high, the function of a single device is single, and the low-temperature desolventization process of A and B cylinders has been finalized, so it is difficult to improve

[0009] If the C cylinder is improved to further desolventize, the amount of solvent recovery can be increased and the solvent consumption can be reduced, but key indicators such as white bean flakes powder degree and NSI (nitrogen solubility index) will decrease, and the quality of the product will decrease, resulting in a decrease in economic benefits

In addition, it will increase equipment and site investment, increase operating costs and production costs, so the necessity of increasing the C cylinder is not appropriate in terms of income

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