- Country of manufactureRussia
- Weight2500 kg
- Productivity1700 kg/h
For production of full-fat soy and grain ekstrudat of the increased quality
decrease in energy consumption - thanks to introduction of a part of energy through steam energy consumption decreases to 2 times
snizzheny urovenya ureases in extruded soy to 0,1-0,2 rn
snizizheny activities of anti-nutritious factors of soy such as trypsin inhibitors for 10-15% in comparison of dry extrusion
increase comprehensibility of soy protein in thin department of intestines of an animal
The crushed beans of soy or grain of corn, wheat or other grain crops
Productivity when processing soy, to kg/h: 1700
Rated capacity (without steam generator), no more, than a kW: 96
Humidity of initial raw materials, %: 11-12
Humidity of a product, %: 12-13
Steam consumption on 1 kg of a forage, kg: 0,08
Pressure of water, MPa (kg/cm ²): 0,2 - 0,6 (2-6)
Vapor pressure, arriving on an extruder, MPa (kg/cm ²): 0,3 - 0,6 (3-6)
Temperature is couple, °C (To): 393 - 443 (120-140)
Temperature in a working zone of an extruder, To (°C): 363 (90)
Water consumption, no more, than a l/h: 40
Length, mm: 3125
Width, mm: 1769
Height, mm: 2379
Weight (without steam generator), no more, than a kg: 2500
PRINCIPLE OF WORK
The prepared, crushed beans move in the extruder mixer conditioner.
Conditioning - an important stage of technological process, its appointment - moistening and heating of the crushed soy we heat dry steam pressure of 0,2-0,5 MPas and with the temperature of 110-130 °C under the influence of which raw materials are softened and heats up to 65-75 °C.
Use of steam allows to increase extruder productivity, to improve quality of full-fat soy, to reduce wear of working parts of an extruder approximately by 20%.
From the mixer conditioner the vertical shnekovy feeder, mixes and gives mix to a screw part of an extruder.
In a screw part occurs douvlazhneny mixes and further heating at the expense of friction forces.
Extrusion represents process of thermal treatment, sterilization, dehydration, a teksturization and granulation of end products.
In an extruder raw materials are exposed short-term (4-6 sec.) to thermal influence the ferry with the subsequent compression up to the pressure of 30 atmospheres.
As time of course of process does not exceed 6 seconds the maintenance of a protein, and also availability of a lysine do not decrease.
At the exit from an extruder the product gets to the area of low pressure, at this moment there is as if a product vspuchivaniye, links at the cellular level are broken, starch is modified, availability of carbohydrates to effect of digestive enzymes increases.
In the course of extruding the amount of the protein which is not breaking up in a hem that is of great importance for ruminants increases.
Full-fat soy is an excellent source of irreplaceable amino acids, except for methionine.
At use of steam humidity of a ready-made product increases by 3-4% in comparison with dry extrusion.
Full-fat soy after extruding with the pre-conditioner does not need drying.
Short, but intensive influence of heat, moisture and high pressure during expansion is effective for extermination of salmonellas and other pathogenic bacteria, fungi and a mold.
The principle of disinfecting is based not only on thermal treatment, but also on dynamic influence during passing of a product through a working zone of an extruder.