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

• Published in: Journal of the American Oil Chemists' Society Vol. 64; no. 9; pp. 1341 - 1347
• Main Authors: Nelson, A.I, Wijeratne, W.B, Yeh, S.W, Wei, T.M, Wei, L.S
• Format: Journal Article
• Language: English
• Published: Berlin/Heidelberg Springer-Verlag 01.09.1987; Springer
• Subjects: 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; Extrusion; Vegetable fat; Manufacturing; Pretreatment; Soybean oil; Pressure extraction; Extraction; Soybean; Technology
• ISSN: 0003-021X; 1558-9331
• DOI: 10.1007/BF02540794

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 the extruder was less than 30 seconds, and the temperature was raised to about 135 C. The semi‐fluid extrudate was immediately pressed in a continuous screw press to obtain high quality oil and press cake. Extrusion prior to expelling greatly increased the throughput of the expeller over the rated capacity. An oil recovery of 70% was obtained in single pass expelling using pilot model expellers. Higher recovery rates can be expected with commercial scale expellers. The high temperature‐short time extrusion cooking process eliminates the prolonged heating and holding of raw material in conventional expelling. Under the experimental conditions, press cake with 50% protein, 6% residual oil and 90% inactivation of trypsin inhibitors was obtained. The low fat cake was easily ground in a hammer mill without the usual problems associated with milling of whole beans. The expelled oil was remarkably stable with an AOM stability of 15 hr, which is comparable to refined deodorized oil according to NSPA specifications. The new procedure offers potential for producing natural soybean oil and food grade low fat soy flour by a relatively low cost operation. It may be adopted as an improvement to existing conventional expelling operations in less developed countries or as a commercial or on‐farm operation for producing value added products from soybeans within the U.S.