DG Italy Technology Textured Soy Protein Food production machines

Meanwhile 2017 DG Italy Technology Textured Soy Protein Food production machines particles adjacent the screw will rotate along with screw's rotating, causing every particle adjacent the screw will rotate along with screw's rotating, causing every particles insides the chamber to posses different speed. Therefore, relative movement among particles creates heat which is necessary during manufacturing because of helping protein change properly, damage cold oil ,decrease plasticity, decrease oil, elasticity, resulting in high oil productivity.

The all-wet process uses raw coconut rather than dried copra, and the protein in the coconut creates an emulsion of oil and water.The more problematic step is breaking up the emulsion to recover the oil. This used to be done by prolonged boiling, but this produces a discolored oil and is not economical. Modern techniques use centrifuges and pre-treatments including cold, heat, acids, salts, enzymes, electrolysis, shock waves, steam distillation, or some combination. Despite numerous variations and technologies, wet processing is less viable than dry processing due to a 10-15% lower yield.
Proper harvesting of the coconut makes a significant difference in the efficacy of the oil-making process. Copra made from immature nuts is more difficult to work with and produces an inferior product with lower yields.
2017 DG Italy Technology Textured Soy Protein Food production machines Conventional coconut oil processors use hexane as a solvent to extract up to 10% more oil than produced with just rotary mills and expellers. They then refine the oil to remove certain free fatty acids to reduce susceptibility to rancidification. Other processes to increase shelf life include using copra with a moisture content below 6%, keeping the moisture content of the oil below 0.2%, heating the oil to 130-150 °C (266-302 °F) and adding salt or citric acid.
2017 DG Italy Technology Textured Soy Protein Food production machines Conventional coconut oil processors use hexane as a solvent to extract up to 10% more oil than produced with just rotary mills and expellers. They then refine the oil to remove certain free fatty acids to reduce susceptibility to rancidification. Other processes to increase shelf life include using copra with a moisture content below 6%, keeping the moisture content of the oil below 0.2%, heating the oil to 130-150 °C (266-302 °F) and adding salt or citric acid.
Jinan Joysun Machinery Co., Ltd. provide hydraulic oil expeller and scew oil press machine to extract the coconut oil forits customers. Big production capacity, automatic lifting, pressing and filtering are features of screw oil press machine, also a coconut oil production line is available too. Contatc us for detail.

TVP textured fibre soya chunck protein food production line CE certificate

Brief introductions of protein soya chuncks making machines:

Protein extruder adopts the design of combined fuctional screws.The production parameters

can be controlled automatically and accurately. The line adopts low-temperature soybean meal,peanut meal,

wheat gluten etc .The protein extruded producing is strength,toughness .And the shape is various ,it can be

cylinder,flakes,the strips,rounded grain,square grain and so on.

1. Raw Materials: Low-temperature soybean meal,peanut meal,wheat gluten etc

2. Products: All kinds of protein with different shapes and types.
3. Capacity: 100-150KG/H ,200 -450KG/H,400-800 KG/H
4. Flow Chart: Mixing —Extruding —SpreadingBaking —Drying —Cooling

5.Voltage: Three phases: 380V/50HZ, Single phase: 220V/50HZ,

also can make it according to customers' local voltage of different countries
6. Machines Materials: All the machines are made by food grade stainless steel.

1.Raw material mixer: to mix varous raw material evenly

2.Screw conveyor : to convey raw material to extrude

3.Twin/Double screw extruder :to extruder and cook the raw material into different shapes protein

4.Water cooling tower: to supply cooling water in the processing process

5.Water injector: to inject water on the producing process.

6.Vibrating cooler: to spread the products and cool it quickly.

7.Air conveyor: to convey the food to the next machine

8.Belt drying oven: to dry snacks food by circulating belt.

Technical Parameters of textured soya protein processing line:

Food samples of textured protein/fibre protein:

News designs machinery of TVP(TSP) soya protein chuncks /artificial meat processing line :

Our Service & Turnkey Solution

1.Consult service before,during and after-sale.

2.Production line planning and design .

3.Factory lay out planning .

4. Debugging of equipments until producing products and everything is normal.

5.New production techniques and formulars.

6.Supply with 12 months wanttery and life-time maintenance .

We are realiable corn flakes machienries manufacturer with CE ISO CIQ certificate:

Packaging and shipping:

Special starff to caculate and design containes space to use less space accomate more equipments

Equipments demonstrating and producing workshop:

Warmly welcome to our factory at any time to check it

About us :2017 DG Italy Technology Textured Soy Protein Food production machines machinery co.,ltd in China:

We: 2017 DG Italy Technology Textured Soy Protein Food production machines machinery co.,ltd located in Jinan ,Shandong Province ,China, is the professional manufacturer of 2017 DG Italy Technology Textured Soy Protein Food production machines processing machinery.We specialize in this field for may years ,not only can supply with the entire machiner design,but also can modify the production line to meet client's demand.All kinds of patents , proprietary technology ,breakthrough and certificated .

If you are interested in us,pls no hestitate to contact us: