Wet process for extn. of oil and protein flour from vegetable matter

摘要

The process, for use in the food industry, consists of (a) prepn. of an oleaginous mass suitable for release of oil from the cells; (b) kneading in presence of water; (c) centrifugal decanting to produce oily, aq. and solid phases; (d) centrifugal clarifying of the liquid phases to produce oil and plant water; and (e) extracting flour or food proteins from the solid phase. - Kneading is carried out at a controlled temp. between 30 and 90 deg.C.