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 controlled in 170-190 kg/t.
DTDCsteam consumptionsolvent consumptiondesolventizationresidual solventKOH protein solubility
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