Seed library: soybean extraction

Описание: Read more: https://www.olexapress.com/en/seed-li...

Soybeans are edible oilseeds produced by the soybean, an annual plant native to eastern Asia. Rich in proteins and lipids, with an interesting fatty acid profile, this seed is also rich in B vitamins and isoflavones, and offers obvious nutritional advantages.

STORY ABOUT...
From the latin name « Soja Hispida » (family of Papilionoideae)
Alternative names: Glycine Hispida
Origin: Manchouria, East Asia, India, USA
Description: seed
Oil content: 17 to 27%
Colour: light yellow to yellow brown

USES OF OILS AND CAKES
Food, soap manufacture

EXTRACTION CHARACTERISTICS
Process: cold Cold pressure, Hot pressure (thermal cooking or extrusion), double pressure or pre pressure
Room temperature: Min 30°C
Temperature of product before pressing: Min 30°C
Moisture of product: Max 9%
Oil content in cakes: 7 to 20% following process

FOCUS ON SOYBEAN DEHULLING
The shell of soybean content 10 to 11% of proteins and 0,7% to 1% oil content and 12% of moisture. The shell represents only 7,5% of the weight of the seed with 12% moisture. The dehulling allows to obtain a soja cake between 44 to 50% of product PROFAT (Proteins + Fat). Soybean has a diameter between 6 mm to 8 mm, the shell is split easily, under condition to require a drying to 9/10%. The raw crushing is realized by crushers with 4 grooved rollers.