Chickpea Protein Extraction

Chickpea protein extraction Subcritical low-temperature extraction technology is a method of extracting oils and fats at lower temperatures, which helps to preserve the bioactive components and original nutritional quality in oils and fats.

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Products Description

chickpea protein extraction

Our chickpea protein extraction operates on the principle of "low-temperature, low-pressure" extraction. We use liquefied gases (such as propane, butane, or dimethyl ether) as solvents, which exist in a liquid state under mild pressure (0.3–0.7 MPa) and ambient temperatures.

The machinery is constructed from high-grade stainless steel (06Cr19Ni10) and includes automated controls for pressure, temperature, and flow, ensuring a safe and stable operating environment.

Technical Parameters

Voltage:	220V - 514V /- 15%
Frequency:	50 - 60 Hz
Process capacity	1-100tpd
Solvent	Butane
Maximum power :	45KW
Heating time:	Heating time to 300°C approx. 10 min.

advantages

- Cost-Effective Efficiency: Compared to Supercritical CO2 extraction, subcritical equipment requires significantly lower pressure (0.3–0.7 MPa vs. 30+ MPa).

- High Selectivity & Yield: By adjusting the temperature and pressure, can selectively extract target components. extraction design ensures high efficiency, with residual oil in the meal dropping below 1.5%.

- Versatile Protein Protection: The low-temperature process preserves the protein structure in the meal (cake), making it suitable for food-grade protein production (e.g., soy or walnut protein) with water-soluble protein retention rates exceeding 90%.