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旨在为大豆低温粕产品质量的提高及生产成本的降低提供指导，对当前两种典型的大豆粕低温脱溶工艺（气流闪蒸脱溶和AB双筒脱溶）分别进行了详细介绍，从低温粕水溶性蛋白的损失、碎料的形成、粕料色泽、设备的正常运行及维护周期、溶剂消耗和蒸汽消耗等方面对两种大豆粕低温脱溶工艺进行对比分析。相较于气流闪蒸脱溶工艺，AB双筒脱溶过程中水溶性蛋白的损失更低、粕料成型度更好、粕料色泽变化更小，有效地减轻了设备堵塞、磨损现象，延长了设备使用周期，减少了系统维护、检修费用，同时也间接地节省了溶剂和蒸汽消耗。综上，可优先选择AB双筒脱溶工艺对大豆粕进行低温脱溶处理。To provide guidance for improving the quality of soybean white flake and reduce production cost, the current typical two soybean meals low temperature desolventizing processes, namely air flow flash desolventizing and tank AB double-cylinder desolventizing process were introduced in detail, and the two soybean meals low temperature desolventizing processes were compared from the loss of water-soluble protein in soybean white flake, the formation of crushed material, the color of meal, the normal operation of the equipment and the maintenance cycle, the solvent consumption and steam consumption, etc. Compared with air flow flash desolventizing process, tank AB double-cylinder desolventizing process has lower water-soluble protein loss, better meal forming, smaller meal material color change, and can effectively reduce the equipment blockage, wear phenomenon, extend the equipment usage cycle, reduce the system maintenance, examine and repair costs, indirectly save the solvent and steam consumption. In conclusion, the tank AB double-cylinder desolventizing process can be preferred for the low temperature desolventizing treatment of soybean meals.

在玉米胚芽预榨饼浸出制油过程中，湿粕脱溶是一个很重要的工序。基于玉米胚芽预榨饼的特点，对其浸出过程中湿粕脱溶工艺和设备进行了改进，并应用于生产实践。采用浸出器强制沥干和新型的高料层蒸脱机的技术方案，在强制沥干真空度1 500 Pa、蒸脱机脱溶层净高3 600 mm、脱溶时间35~40 min条件下，粕残溶达到650 mg/kg及以下，闪爆实验合格。通过采用新工艺和新技术，能在保证玉米胚芽粕产品品质的同时达到节能降耗的目的。In the process of oil extraction from corn germ pre-pressed cake, wet meal desolventizing is a very important process. Based on the characteristics of corn germ pre-pressed cake, the process and equipment of wet meal desolventizing were improved, and it was applied in production practice. Using forced drainage in extractor a new type of high material layer DTDC, under the conditions of forced drainage vacuum 1 500 Pa, net height of DTDC′s desolventizing layer 3 600 mm, and desolventizing time 35-40 min, the residual solvent in meal was 650 mg/kg and below, and the flash explosion test was qualified. Through the adoption of new processe and new technology, the quality of the meal can be guaranteed at the same time to achieve the purpose of energy saving and consumption reduction.