• What is aqueous extraction from whole soybeans?
  • Conclusions In this review, aqueous extraction from whole soybeans has been detailed, with a focus on protein extraction. During a whole soybean extraction process, soybeans are first ground, and the intracellular components are then extracted into the medium followed by separation of the okara waste stream.
  • Which model is best for soybean oil extraction?
  • In a general conclusion, it can be affirmed that the empirical So and Macdonald model is the best model to describe the soybean oil extraction, followed by the mass transfer kinetic model when correctly used. The typical values for the mass transfer parameters found in the literature for soybean oil extraction are presented in Table 7. Table 7.
  • What is modern soybean oil?
  • Modern soy oil is a stable high quality triglyceride ingredient used widely in commercial processed foods. It is without other lipid contaminants and available at a reasonable cost. Modern soybean processing starts with solvent extraction to obtain crude oil and defatted meal.
  • Which terpene is best for soybean oil extraction?
  • Oil extraction yield is more significant when using terpenes, CPME, and 2-MeTHF. In contrast, some advanced technologies such as enzyme-assisted, supercritical fluids, deep eutectic solvent, and ionic liquids seem less efficient than ordinary processes using hexane for soybean oil extraction.
  • How is soybean oil extracted?
  • Soybeans are crushed in a roller mill and then the oil is extracted using a solvent, typically hexane. Hexane-based processing can lead to the production of greenhouse gases and concerns regarding safety due to the flammable nature of the solvent (Rosenthal, Pyle, & Niranjan, 1996).
  • What mathematical models are used in soybean oil extraction?
  • Comerlatto et al. and Cerutti et al. have applied mathematical models derived from conservation equations to fixed bed soybean oil extraction. Another mathematical model was applied to soybean oil extraction through immersion and percolation by Pramparo et al. .