• technology bronto-eng – soybean processing into oil cake and oil
  • technology bronto-eng – soybean processing into oil cake and oil
  • technology bronto-eng – soybean processing into oil cake and oil
  • technology bronto-eng – soybean processing into oil cake and oil
  • How are soybeans processed?
  • Soybeans are cleaned on separators in a mill mode: To optimize the extrusion and pressing processes, soybeans are dried immediately before processing. Optimum moisture content of soybeans (for maximum oil yield): 8 … 9%. Oil cake production: Soybean processing technology. From the manufacturer.
  • What is soybean processing scheme?
  • This scheme allows you to complete all soybean processing steps, namely, sequentially separate soybean husks, extrude the core of soybean, production full-fat soybean and press the oil from full-fat soya, cool the soybean cake with oil content 7 … 8%
  • How is soybean meal produced?
  • Soybean meal is produced by different processing methods such as solvent extraction (soybean flakes 1.5% oil), and mechanical extraction by screw press (soymeal press cake >5% oil). Soymeal accounts for 62.5% of total oil meal and it also represents the 61% protein source to feed livestock (A. et al., 2011).
  • How does a soybean mill work?
  • The technology performs peeling, grinding and heat treatment of soybeans, pressure treatment, reduction of trypsin inhibitor content (urease level), steam extraction and oil squeezing out of full fat soybeans. Soybeans are cleaned on separators in a mill mode:
  • What are the therapeutic compounds produced by soybean and soy by-products?
  • The therapeutic compounds produced by soybean and soy by-products include isoflavones, saponins, lecithin, phytic acids, glycine, bioactive peptide, and protein supplements (Fig.2 (Ahmad et al., 2014). Soy okara and soy-whey are two important by-products generated during the processing of soy food processing industries.
  • How can extrusion technology be used to produce soy-based products?
  • Apart from eliminating anti-nutritional factors, extrusion technology can be used to produce soy-based products such as pasta, noodles, soy chunks, meat analog, textured soy protein, ground meat extenders, processed meat, confectionery, and ready-to-eat soy-based snakes (see Fig. 5) (Friedeck et al., 2003).