Comparison of expander and Instant Controlled Pressure-Drop DIC technologies as thermomechanical pretreatments in enhancing solvent extraction of vegetal soybean oil
Résumé
As an intensification process of the unit operation of vegetable oil extraction, the cooking pre-treatment systematically results in damaging thermal degradations. However, recently, two thermomechanical expansion processes have been suggested and applied at industrial scales to pre-treat oilseeds: expansion and instant controlled pressure drop DIC. In both cases, it is a flash transformation from high-temperature/high-pressure to 100 °C/atmospheric pressure and 33 °C/vacuum phases, respectively. The use of DIC resulted in cumulative impact yields of 247 mg oil/g db, compared to 210, 230, and 224 for cracking, cracking/blocking, and expanding, respectively. To achieve the same yields obtained in 160 min for cracked or cracked/flaked soybean, the expander took 120 min against 35 min for DIC. Besides, thanks to the short heat treatment and the induced instant cooling, DIC allowed the highest preservation of soybean oil quality, with fatty acid concentrations almost identical to that of untreated seeds.
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