D.T.D.C

Leaching meal commonly known as "white cake" contains 25%-30% of the solvent inside. In order to recover the solvent, solvent characteristics can be utilized. After indirect steam heating, the solvent in the white cake is volatilized and condensed by direct steam stripping. After reuse. During the process of heating and desolvation, the urease activity in the soybean meal is inactivated, and the protein is denatured during the heating process and the Maillard reaction occurs, so that the soybean meal has a special aroma. After the steaming and stripping, the moisture of the soybean meal will rise to about 16%, and the moisture does not reach the product quality and storage requirements. Therefore, it must be dried and cooled to make the moisture and temperature of the soybean meal reach the product quality and storage requirements.

DT is mainly divided into 4 different process layers, pre-debonding, de-dissolving layer, direct vapor layer, energy-saving layer.

1. The pre-dissolved layer is also called the tray layer, usually 1-4 layers. The main function is to remove the solvent and reduce the moisture in the mash.

2. The desolvent layer is also called self-steaming layer, 3-4 layers, the main function is roasting and removing solvent from the crucible; the crucible is heated by the indirect steam of the bottom interlayer and the mixed gas passing through the crucible.

3. Direct steam layer, also known as roast layer, high layer. Direct steam is introduced to strip the solvent in the crucible to remove urease.

4. The baking layer, also called the energy-saving layer/flash layer, is located on the lower layer of the direct vapor layer and has a vacuuming device. The main purpose is to recycle the residual steam from the direct steam strip.

Each layer is equipped with a pair of mixing fins, except that the pre-delamination layer is discharged through the normally open material door, and the other layers are controlled by the rotary valve or the auger to discharge and seal the material.