Our DT has six stages (can vary according to plant capacity or requirement) with top two stages for
de-solventizing and subsequent stages for toasting without over heating to give light colored meal free of solvent and high in protein content. The meal exiting the extractor contains 30-35% solvents by weight. The meal is thus heavily solvent-laden and the purpose of the de-solventizing process is to remove the solvent. The goal is also to toast the meal so that antinutritional factors are controlled, and the moisture and temperature of the meal is reduced to levels appropriate for storage and transport. Live steam is condensed and latent heat is used to supply most of the heat supplied for evaporating the solvent from the meal. This simultaneously increases the moisture in the meal to facilitate toasting. Air is passed through a ﬂuidized bed of meal and this way, drying and cooling of the meal is accomplished. Before passing on to distillation for heat recovery, the solvent and water vapours exiting the de-solventizing process, pass through a scrubber to remove meal particles.
In our DT, the steam provided within DT chambers are controlled by automatic controlled valve. Hence chances of over heating and incomplete heating is reduced to meal. At each stage, the bed heights are controlled by vapor tight, carbon steel construction with numerous stages; and a bottom driven drive-mechanism with mechanical ﬂoat and door system. The shaft is centrally driven with specially designed scrapper with a hardened face. There is also a provision for specially designed sparge trays to add steam open steam so that hexane losses are minimised. It also includes a precisely designed duct of vapor. The entire de-solventization process takes place with the help of direct and indirect steam.
It includes specially designed sparge trays for direct heating.
It consumed very low energy.
It includes a hardened face scrapper for efficient wear and tear.
It also includes a factory aligned drive mechanism.
The loss of hexane is considerably low.
It is constructed with a single shell with removable trays for easy maintenance.
From the DT, the cake is either conveyed to a dry cooler or in case of ferro the passed directly into drying section of the DC (Dryer Cooler). The Drying & Cooling are accomplished by blowing heated air in the drying section or using ambient air to cool the meal in the cooling section.
In an LM Extractor, the material enters through an inlet hopper and is swiftly saturated with miscella. Read More
De-Solventizing & Toasting
The meal exiting the extractor contains 26-30% solvents by weight. The meal is thus heavily. Read More
The purpose of the meal cooling section is for cooling the de-solventised and toasted material. Read More
"Miscella" is the industry term used for the oil/solvent mixture that leaves the.. Read More