Production of full-fat soybean

Production of full-fat soybean

Toaster (Rotary Oven)

Toaster (Rotary Oven)

Toaster (rotary oven) is designed to dry and toast grain and similar free-flowing products such as wheat, barley, soya beans, pulses and oilseeds, and also for thermal processing of eggshell.
Drying Toaster (rotary oven) is well suited to drying products with a high water content or a consistency which  makes them unsuited to drying in a column dryer. Energy efficient drying is achieved when the rotary oven is deployed together with a  Counter-flow
cooler:
Oven temperature: 200ºC - 960ºC
Product temperature: 45ºC - 120ºC
Energy consumption: 800 - 950 kcal/Kg water removed

 

Gelatinisation

Gelatinisation

Wheat, oats, barley and maize for animal feed
Infra-red radiation penetrates cereal husks creating  high internal temperatures and efficiently breaking  down complex starches thus increasing digestibility and adding to the nutritional value of the treated product without a long destructive heating process.

 

Sterilisation

Cereals for consumer products and animal feed
Exposure to temperatures between 100 ºC -120ºC reduces the bacterial and fungal count significantly  and effectively sterilises cereals without significantly breaking down amino acids and vitamins.

Conditioning /flaking
Cereals and pulses for consumer products such as Muesli and health food products, and animal feeds including pet food mixtures.
Following gelatinisation or pre-cooking, cereals, soya  beans and pulses are soft and malleable. Processed  cereals can be flaked without significant dust production and without loss of natural colour and appearance.

Toasting

Toasting

Soya beans and pulses for animal feeds
Raw materials such as soya beans and pulses cannot be used as feed without prior processing due to the presence of biologically active inhibitors, such  as trypsin, urea and other known allergy inducing agents. Short term exposure to temperatures in  excess of 138 ºC significantly reduces bacteria and  destroys inhibitors.

 

Typical analysis for processed wheat:

Bacteriology:

Protein

12,5%

Total count

< 10,000 / g

Carbohydrates

72,5%

Yeast

< 1,000 / g

Ash

1,5%

Mould

< 1,000 / g

Moisture

8,5%

Hemolytic bacteria

< 1,000 / g

Fibre

3,0%

B. cereus

< 100 / g

Fat

2,0%

Salmonella

no trace in 50 g

Total

100%

   

 

Тypical analysis for toasted soya beans:

Bacteriology:

Protein

38,0%

Total count

< 10,000 / g

Carbohydrates

25,0%

Yeast

< 1,000 / g

Ash

5,0%

Mould

< 1,000 / g

Moisture

7,5%

Hemolytic bacteria

< 1,000 / g

Fibre

5,5%

B. cereus

< 100 / g

Fat

19,0%

Salmonella

no trace in 50 g

Total

100%

Urea

0,02 -0,2 mg N / g /min.

 

Technical data

 

Type

A

B

C

D

E

F

G

AT 800

1350

6600

6980

Ø900

Ø1270

2430

800

AT 1500

2470

7800

8250

Ø1200

Ø1620

2690

800

AT 2500

2300

8900

9600

Ø1360

Ø1860

2910

800

AT 2500 S

3000

10900

11150

Ø1608

Ø2130

3210

800

 

Type

AT 800

AT 1500

AT 2500

AT 2500S

Power burner unit (kW)

800

1 500

2 500

2700

Water evaporation capacity (kg/h)

800

1 500

2 500

2700

Air outlet at 110 C (m3/h)

7 000

11 000

16 000

22000 at

85-95 ºС