Zhongguo youzhi (Jul 2024)

DTDC关键技术及应用实践DTDC key technology and application practice

  • 左青1，张君1，李长鑫2，徐宏闯3，单树生3，左晖4ZUO Qing1, ZHANG Jun1, LI Changxin2, XU Hongchuang3, SHAN Shusheng3, ZUO Hui4,

DOI
https://doi.org/10.19902/j.cnki.zgyz.1003-7969.230350
Journal volume & issue
Vol. 49, no. 7
pp. 142 – 145

Abstract

Read online

DTDC的设计和操作关系到工厂管理的安全、环保和能源消耗，在保证豆粕质量的前提下，降低DT的蒸汽消耗和降低豆粕的残溶是关键。论述了DTDC的预脱溶层、脱溶层、干燥层和冷却层的结构及关键操作参数设置，改进的DT功能性结构部件，DT的关键控制点、控制点及关键安全装置控制参数，另外论述了降低豆粕残溶及节能的措施。生产实践中，适度增加预脱溶盘数量，控制气相温度在68~70 ℃,保持脱溶层总料层高度不小于3.4 m,改进脱溶层逆流盘透气孔、搅拌叶、料位和落料控制机构和直接蒸汽喷孔，控制层料之间的压力降，延长蒸脱时间至45~55 min,经脱溶后，美国大豆豆粕和巴西大豆豆粕的残溶分别在50~80 mg/kg、 100~150 mg/kg，溶耗分别在0.3 kg/t和0.5 kg/t，KOH蛋白质溶解度分别在84%和80%~82%，尿素酶活性等指标合格，压榨厂蒸汽消耗控制在170~190 kg/t。The design and operation of DTDC is related to the safety, environmental protection and energy consumption of plant management, and it is critical to reduce the steam consumption of DT and reduce the residual solvent of soybean meal under the premise of ensuring the quality of soybean meal.The structure and key operating parameters of pre-desolventization layer, desolventization layer, drying layer and cooling layer of DTDC, improved DT functional structural components, DT key control points, control points and key safety device control parameters were discussed. Measures for reducing the residual solvent of soybean meal and energy consumption were introduced. In production practice, moderately increasing the number of pre-stripping discs, controlling the gas-phase temperature at 68-70 ℃, keeping the total material layer height of the desolventization layer not lower than 3.4 m, improving the desolventization layer countercurrent disc ventilation holes, stirring blades, level of material and material control mechanism and direct steam injection holes, controlling the pressure drop between the layers of material, prolonging the steaming time to 45-55 min. After desolventization, in US soybean meal and Brazilian soybean meal, the residual solvent were 50-80 mg/kg and 100-150 mg/kg, solvent consumption were 0.3 kg/t and 0.5 kg/t, KOH protein solubility were 84% and 80%-82%, respectively, urease activity and other indicators of soybean meal were qualified, and steam consumption in the pressing plant was controllled in 170-190 kg/t.

Keywords