Adequação do consumo de vapor direto em um dessolventizador-tostador de farelo de soja

Abstract

For many years, the soybean has been present and consolidated in the whole world, not only for the alimentation consume, due to the high level of proteins and other nutrients, but also as raw material for other products like the own soybean oil, inks, detergents and even biofuels. In Brazil, soybean has an even bigger emphasis, since it is one of the most economically important cultures, Brazil being one of the largest producers and exporters in the world, and these data tend to be even more favorable over the next few years, since Brazil has great potential to expand its culture and meet the growing world demand. In soybean processing, that results in soybean meal and oil, some industrial steps are required, of which the desolventization- toasting stage is where a large loss of solvent usually occurs and, therefore, financial loss to the process in general. Thus, the main objective of this paper was to develop a research and some variable tests and propose a reduction in the losses. For this purpose, some factors were analyzed, changing the values of the desolventizer- toaster’s setpoint temperature. The data were assessed and the temperature previously used was changed for the one which had the best performance in the tests, making it possible to save more than 20 thousand reais per month.