Analysis of the oil extraction process in soybeans: A new continuous procedure

  • Kurt L. Wiese
  • Harry E. Snyder


Soybean oil extraction techniques were studied in which solvent was recirculated or pumped once through a suspension of soybean tissue. Both refractive index and ultraviolet absorbance were used to monitor the extraction continuously. Slices of soybean tissue showed rapid extraction from damaged tissue, followed by slow extraction from intact tissue. When soybean flakes were extracted, a continuously decreasing rate was noted. When solvent was forced through flakes, extraction was more rapid than when solvent was allowed to diffuse in and out of flakes. Reextraction of partially defatted flakes showed that the last soybean oil to be extracted was not inherently resistant to extraction. The adsorption of soybean oil to defatted flakes may account for slow removal of small quantities of oil at the end of the extraction.


Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.


  1. 1.
    Bull, W.C., and T.H. Hopper,Oil and Soap 18:219 (1941).CrossRefGoogle Scholar
  2. 2.
    Karnofsky, G.,J. Am. Oil Chem. Soc. 26:564 (1949).Google Scholar
  3. 3.
    Fan, H.P., J.C. Morris and J. Wakeham,J. Ind. Eng. Chem. 40:195 (1948).CrossRefGoogle Scholar
  4. 4.
    Osburn, D.F., and D.L. Katz,Trans. Am. Inst. Chem. Eng. 40:511 (1944).Google Scholar
  5. 5.
    Othmer, D.F., and J.C. Agarwal,J. Chem. Eng. Prog. 51:543 (1955).Google Scholar
  6. 6.
    Pryde, E.H., inHandbook of Soy Oil Processing and Utilization, edited by Erickson, D.R., E.H. Pryde, O.L. Brekke, T.L. Mounts and R.A. Falb, American Soybean Association, St. Louis, MO, and American Oil Chemists’ Society, Champaign, IL, 1980, pp. 35–37.Google Scholar
  7. 7.
    Hutton, C.W., and A.M. Campbell, inProtein Functionality in Foods, edited by Cherry, J.P., American Chemical Society, Washington, DC, 1981, Chapt. 9.Google Scholar

Copyright information

© AOCS Press 1987

Authors and Affiliations

  • Kurt L. Wiese
    • 1
  • Harry E. Snyder
    • 1
  1. 1.Department of Food ScienceUniversity of ArkansasFayetteville

Personalised recommendations