Analysis of Two Stage Production Technology of Defatted Soybean Flakes

Soy is widely used in the production and preparation of various protein nutrients and beverages used in both human and animal nutrition. The technological process of soybean processing is more complex than the processing of other oilseeds and therefore requires more attention. Soybeans have a unique feature among oilseeds that during the growing season, three to five months, they can produce the largest amount of protein of the most favorable amino acid composition used in human and animal nutrition. This paper clearly presents one of the possible technological processes of soybean processing in industrial conditions. Soybean processing technology can be observed from three technological phases within the production plant of the factory. The first technological phase (phase 1) in soybean processing refers to the manipulation and storage of grain until processing. Within this phase, there are the following technological operations: grain reception, grain cleaning, grain drying, and grain storage. The second technological phase (phase 2) is the phase of soybean processing, within which there are technological operations that differ depending on the final product. Phase 2 produces intermediates of soybean flakes and soybean cake. The third phase refers to the final processing of intermediate products, packaging of the final product and its distribution to customers.