Wet meal desolventization principle:Thermal method desolventization, it includes desolventization part and meal roasting part.
1.Desolventization part: it mainly uses direct steam(Pressure:0.13-0.2Mpa) to through wet meal layer to touch with heat transfer,makes the solvent increase temprature and evaporates, and discharges out by non-consendate steam, achieves to the desolventization function.
2.Meal toasting part:after desolventization,the meal moisture increases in various degree. It must gets through meal roasting and dehydration part, lowers the moisture to safe moisture or below.
The wet meal from the extractor contains about 23-45% solvent, it must be through desolventization part. Main purpose includes: 1.collect solvent(remove the moisture at the same time),the solvent residue quantity shall accord to meal standard(500-700mg/L) 2.Achieve to qualified final meal with safety storage moisture（9%-13.5%） 3.Passivate effectively,broken various hazardous substance and antinutritional factors in the meal,improve the meal use value.
Wet meal desolventization influence factors:
1.desolventization process effect: the wet meal has more solvent, the stripping part steam consumption is more, moisture in the meal is more, and non-condensate steam use value is more. 2.Embryo compostion and structure characterisitic effect 3.Solvent compostion and temperature effect; 4.Solvent conditions effect 5.Desolventization technology parameter and operation condition effect.
Desolventization equipment normally designs the combined system of desolventization and meal toasting.
DT multi-layer desolventization &Toasting structure and characteristics:Multi-layer（5-9layers),shallow-layer0.4-1.0m）,between the upper two layers,the steam pressure is low, the upper pre-desolventization disc with hole has direct steam function, desolventization:2-4 layers, drying:1-3 layers, rotating speed:24r/min.