Food and Fermentation Industries >

2021 , Vol. 47 >Issue 14: 210 - 216

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.025661

Extraction of crude fat from soy sauce residue with n-hexane and subcritical butane as solvent

  • HUANG Huimin ,
  • YAN Jie ,
  • TAN Chunyuan ,
  • WU Zijun ,
  • ZHOU Zhijian
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  • (College of Chemistry and Chemical Engineering, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China)

Received date: 2020-09-17

  Revised date: 2020-12-14

  Online published: 2021-08-20

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Abstract

Soy sauce residue fermented from soybean has high crude fat content. Here, we investigated the effects of using n-hexane and subcritical butane as solvents for the extraction of crude oils and fats from soy sauce residue, as well as the kinetics of extraction and the influence of moisture content on the extraction. Both n-hexane and subcritical butane enabled rapid extraction of crude fats from soy sauce residue. The peroxide value of the obtained products did not exceed 12.16 mmol/kg, and the acid value ranged from 45.6 to 74.6 mg KOH/g. The initial concentration of n-hexane during extraction was not 0 g/mL, and the rate constants were large. Furthermore, a moisture content of approximately 13% was more favorable for n-hexane-based crude fat extraction. Compared to n-hexane, subcritical butane enabled extraction at lower temperatures and yielded lighter colored soybean meal and crude fat with lower peroxide and acid values. Therefore, subcritical butane is the preferred method for crude fat extraction from soy sauce residue.

Key words： soy sauce residue; n-hexane; crude fat; subcritical butane

Cite this article

HUANG Huimin , YAN Jie , TAN Chunyuan , WU Zijun , ZHOU Zhijian . Extraction of crude fat from soy sauce residue with n-hexane and subcritical butane as solvent[J]. Food and Fermentation Industries, 2021 , 47(14) : 210 -216 . DOI: 10.13995/j.cnki.11-1802/ts.025661

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