SU118933A1 - The method of preparation of pre-press shell for oil extraction cake - Google Patents

Description

The insufficiently high extractability coefficient when extracting fat from the pre-press shell of the cake in the usual way, i.e., from the petal grinding of the cake, can be explained by the fact that the particles of the petal grinding contain relatively more particles with closed oil inclusions and with a greater depth of butter, than in the gastric mites grinding the meal into flour. In addition, the total surface of the flour particles is larger than the obsh, and the surface of the particles of petal grinding, which is also a favorable factor, however, the flour does not have the necessary drainage capacity.

When using the described method, meal meal acquires the necessary drainage capacity.

The method has the peculiarity that, in order to increase the extractability factor, the press cake shell is crushed into flour, then, two minutes before being fed into the extractor, moistened evenly with water, and spray nozzles until the moisture content is 7-13%.

The method of drying is as follows.

After the pre-coarse grinding, the pre-press shell of the meal comes from the crusher for final grinding in a pyvaltsovka. Cake flour from under pivaltsovka is fed to the extractor with the help of augers and noria. When entering from the elevator to the auger, the meal is moistened evenly with water from the water supply system up to 7-13% using spray nozzles, one or two depending on the degree of moistening. Moisturized meal cake is supplied to the extractor only by the auger, since the latter mixes well the moistened meal. and ensures a uniform distribution of moisture in it. The length of the screw should be such that the moistened flour was in it for at least two minutes.

No. 118933-2 -

After wetting in the auger, the meal meal acquires the necessary drainage capacity and, at the same time, the internal structure of its particles is improved compared to the internal structure of the particles of lep (: fine grinding.

Particles of meal flour, consisting mainly of proteinaceous substances, are stupid, and the water swells, increasing in volume, as a result of which the flour acquires a greater drainage capacity required during extraction.

In addition, water molecules, grouped around billock miscella, fill micelle gaps, pour oil out of them onto the surface of the particles and thereby accelerate the extraction process.

Subject invention

The method of preparing the pre-press cake for extraction, characterized in that, in order to increase the extractability coefficient, the pre-press cake shell is crushed into flour, then, two minutes before being fed into the extractor, it is moistened evenly with spray nozzles with water until moisture is 7-13 %