Flash Desolventization Systems

Flash Desolventization Systems

Food-Grade High-PDI Soy White Flakes

Flash Desolventization is a specialized low-temperature solvent removal technology used in soybean processing to produce high-quality, high-PDI white flakes. These flakes serve as the primary raw material for soy protein concentrates, isolates, textured vegetable protein (TVP), and other food-grade applications.
Unlike conventional desolventizer-toaster (DT) systems, flash desolventization minimizes protein denaturation and preserves the functional properties of soybean meal, making it suitable for human nutrition and specialty feed applications.
In a flash desolventization system, solvent-laden soybean flakes from the extractor are exposed to a high-velocity stream of superheated solvent vapors. This enables rapid evaporation of residual hexane and moisture within seconds. The entire process occurs within seconds, ensuring minimal thermal damage to proteins and producing high-quality white flakes.
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Wet, solvent-laden flakes enter the flash tube.

Instant heat transfer evaporates solvent and moisture.

Partially desolventized flakes enter a vacuum stripper.

Final cooling preserves protein functionality.

Steam stripping reduces residual solvent to safe levels.

Flakes are conveyed in superheated solvent vapors at high velocity.

Why Choose DVC?

Talk to Our Experts .Upgrade your soybean processing facility with DVC’s advanced flash desolventization technology.

Proven experience in oilseed and soy processing technologies

Customized plant design based on client requirements

Energy-efficient and automation-ready systems

End-to-end engineering and EPC capabilities

Strong after-sales and technical support

Why Flash Desolventization?

Conventional DT Process And Flash Desolventization Process

Rapid solvent removal at controlled temperatures.

Produces meal suitable mainly for animal feed.

Produces white flakes for food-grade protein products.

Maintains high Protein Dispersibility Index (PDI).

Uses direct steam heating.

Causes higher protein denaturation.

Key Advantages

  • High-PDI white flakes suitable for human food applications.
  • Minimal protein denaturation due to short residence time.
  • Lower thermal exposure compared to conventional systems.
  • Flexible operation for different product specifications.
  • Fully automated and integrated process control.
  • Rapid solvent removal in seconds.
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