Modeling and simulation of an oilseed meal desolventizing process

Modeling, simulation, and analysis of a soybean meal desolventizing equipment

“…It can be observed that the concentration of hexane at the DT outlet increases in a nonlinear way as the concentration of hexane entering the DT increases. This result complement the statement made by Cardarelli et al (), that the steam flow necessary in a desolventizing process is directly proportional to the concentration of hexane entering the DT. Figure shows a nonlinear relation in the range of 0 and 400 ppm of hexane.…”

“…In addition, this model assumes that there is influence in the solvent residual of the meal, parameters that are not routinely measurable in the industrial practice, such as: particle diameter, voids fraction, stage dispersion, bed porosity, and structure of solids (particles). The model of Cardarelli et al () was developed to represent the changes in the solvent residual of the particles in the DT, from the point where the Diffusion Mechanism is dominant. Cardarelli et al (), through estimations, experiments and using mass and energy balances, observed that the beginning of the diffusive stage in DT happens when about 99% of the solvent mass is evaporated in the desolventization stage; leaving about 3,500–4,000 ppm of hexane in the bran.…”

“…The model of Cardarelli et al () was developed to represent the changes in the solvent residual of the particles in the DT, from the point where the Diffusion Mechanism is dominant. Cardarelli et al (), through estimations, experiments and using mass and energy balances, observed that the beginning of the diffusive stage in DT happens when about 99% of the solvent mass is evaporated in the desolventization stage; leaving about 3,500–4,000 ppm of hexane in the bran. However, according to Desmet (), to evaporate the solvent from the mass entering the DT containing 30% hexane (w/w) up to 250 ppm, 75% of the total vapor consumed by the DT is necessary, that is, when it is considered only the diffusive part, the region of desolventization, where there is the greatest consumption of steam, it is despised.…”

Modeling and simulation of the soybean oil meal desolventizing–toasting process

“…The micella distillation was studied by Paraíso et al (2003Paraíso et al ( , 2005, using a mathematical model. The DT recovery of hexane was also studied by mathematical modeling (Cardarelli et al, 2002;Pramparo et al, 2003).…”

“…The models developed by Cardarelli et al (2002) and Pramparo et al (2003) were based on mass and energy balances in a porous bed, and the mass and heat transfer coefficients were obtained from DT operational data. In the present research, the DT is modeled as column with stages, with a mass and energy balance for each stage.…”