Dry extrusion as an aid to mechanical expelling of oil from soybeans

A new concept is described for mechanical extraction of oil from soybeans, using dry extrusion as a pretreatment. It was found that coarsely ground whole soybeans at 10 to 14% moisture could be extrusion cooked so that the extrudate emerges from the die in a semi‐fluid state. The dwell time within t...

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Veröffentlicht in:	Journal of the American Oil Chemists' Society 1987-09, Vol.64 (9), p.1341-1347
Hauptverfasser:	Nelson, A.I, Wijeratne, W.B, Yeh, S.W, Wei, T.M, Wei, L.S
Format:	Artikel
Sprache:	eng
Schlagworte:	ACEITE DE SOJA ALIMENTOS Applied sciences Biological and medical sciences CALIDAD Chemical industry and chemicals Exact sciences and technology EXTRACCION EXTRACTION EXTRUSION Fat industries Food industries FOOD TECHNOLOGY FOODS Fundamental and applied biological sciences. Psychology HUILE DE SOJA Manufacturing and processing Oils and fats PRODUIT ALIMENTAIRE QUALITE QUALITY RENDEMENT RENDIMIENTO SOJA SOYBEAN OIL SOYBEANS TECHNOLOGIE ALIMENTAIRE TECNOLOGIA DE LOS ALIMENTOS YIELDS
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