Modeling and simulation of the soybean oil meal desolventizing–toasting process

Modeling and simulation of the soybean oil meal desolventizing–toasting process

The desolventizer–toaster (DT) is an important plant equipment in the processing of soybean oil meal, its main purpose being the separation of hexane from the soybean oil meal. The DT must recover as much hexane as possible and produce a good nutritional quality meal with low energy consumption. The...

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Bibliographic Details
Published in:Journal of food engineering Vol. 86; no. 3; pp. 334 - 341
Main Authors: Paraíso, P.R., Cauneto, H., Zemp, R.J., Andrade, C.M.G.
Format: Journal Article
Language:English
Published: Oxford Elsevier Ltd 01-06-2008
[New York, NY]: Elsevier Science Pub. Co
Elsevier
Subjects:
Biological and medical sciences
Cakes
desolventizing
Desolventizing–toasting
energy balance
Fat industries
feed composition
Food engineering
Food industries
Fundamental and applied biological sciences. Psychology
General aspects
hexane
Hexanes
Liquids
mass balance
mass flow
Mathematical models
Meals
Modeling
nutritive value
optimization
processing stages
Simulation
solvents
Soybean meal
Soybeans
Steam consumption
Thermodynamic equilibrium
toasting
water content
Simulation
Modeling
Desolventizing–toasting
Soybean meal
Desolventizing-toasting
Vegetable oil
Edible oil
Soybean oil
Soybean cake
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Summary:The desolventizer–toaster (DT) is an important plant equipment in the processing of soybean oil meal, its main purpose being the separation of hexane from the soybean oil meal. The DT must recover as much hexane as possible and produce a good nutritional quality meal with low energy consumption. The aim of this study is to develop a mathematical model for the DT to be used for optimization of operational conditions. The DT was modeled as a column with stages. For each stage complete mass and energy balances were considered, as well as thermodynamic equilibrium between the liquid and vapor phases. The equilibrium data were obtained from operational data of an actual plant. To check the suitability of the proposed model the behavior of the DT under different operating conditions was investigated: influence of hexane concentration of the cake on the meal moisture and the live steam consumption; the influence of the cake inlet temperature on live steam consumption; and the influence of the hexane content of the cake on the indirect steam consumption.
Bibliography:http://dx.doi.org/10.1016/j.jfoodeng.2007.10.010
ObjectType-Article-2
SourceType-Scholarly Journals-1
ObjectType-Feature-1
content type line 23
ISSN:0260-8774
1873-5770
DOI:10.1016/j.jfoodeng.2007.10.010