COOLER FOR SOY OIL CAKE| SOY MEAL

The oil cake cooler is an integral element of the soy processing line.

Soybeans are extruded at temperature of 130 -150 °C and processed in the oil press at temperature of 100-120 °C.

The cooking time inside the extruder barrel is up to 40 seconds, and mechanical oil extraction inside the oil press is up to 3 minutes.

Due to the short time of heat treatment the soy proteins do not lose their quality.

If you don’t cool down the press cake and pour it in the warehouse, it will lead to the loss of protein quality. The product is warm and there is no chance for proper cooling if you store it in bulk.

Just imagine after an hour of work, you’d get about 1 m³ of product, with temperature of 80- 90 °C . For instance, in 24 hours you’d get 20 m³ of product.

Storing the hot or warm oil cake in bulk is dangerous for the product quality. The risks are high; ignoring the oil cake cooling may change the natural properties of soy protein, influence on its solubility, hydrophilicity, etc. and as a result cause protein denaturation.

After the oil cake had been discharged from the cooler, its temperature is 10-15 degrees higher than the temperature in the shop. This immediately guarantees the prevention of the protein denaturation.