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ARS Home » Midwest Area » Peoria, Illinois » National Center for Agricultural Utilization Research » Functional Foods Research » Research » Publications at this Location » Publication #304047
Title: Counter-current carbon dioxide extraction of soy skim

Author
item Eller, Fred
item Hojilla-Evangelista, Milagros - Mila
item Teel, Jeffrey

Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: 4/20/2014
Publication Date: 5/7/2014
Citation: Eller, F.J., Hojillaevangelist, M.P., Teel, J.A. 2014. Counter-current carbon dioxide extraction of soy skim. Meeting Abstract.

Interpretive Summary:

Technical Abstract: The use of carbon dioxide in a counter-current fractionation column was investigated as a means to remove residual fat from soy skim after enzyme-assisted aqueous extraction of soybeans. The stainless steel column was 1.2 meters long with an internal diameter of 1.75 cm and filled protruded stainless-steel packing. The soy skim feed, containing ca. 1% fat, was fed into the top of the column using an ISCO syringe pump. The carbon dioxide was pumped into the bottom of the column with a pair of ISCO syringe pumps. The extracted soy skim raffinate was drawn out the bottom of the column with a syringe pump and the carbon dioxide exited the top of the column through a back pressure regulator and into a glass collection vial. Factors such as solvent to feed ratio, flow rate, temperature and pressure were investigated for their effects. The fat content of the soy skim was determined as well as changes to the proteins in the soy skim.