BY-PRODUCTS FROM CRUSHING PEANUTS, 3 



attached to the air-suction pipe which sucks the hulls away from the 

 meats. This adapter, which is funnel-shaped and flattened out to a 

 slit about 2 inches wide, extends from one side to the other of the 

 shaker overwhich the mixture of meats and hulls is passing. In some 

 mills only one adapter is used; in others several adapters are placed 

 side by side. By varying the speed of the fans and making other 

 adjustments, it is possible to separate practically all the hulls from 

 the meats or retain any desired amount. In the past the practice 

 has been to leave 10 or 15 per cent of the hulls in the meats for the 

 purpose of securing a satisfactory extraction. It has been found, how- 

 ever, that this is not necessary for a successful extraction. In fact, 

 the presence of the hulls prevents efficient extraction, for the reason 

 that they soak up oil like a sponge. Most up-to-date mills now 

 remove all hulls possible from the meats before crushing. 



After the hulls have been removed the meats pass through rolls, 

 which crush them. In some cases the rolls that are employed in 

 crushing cotton seed are used, but usually they are modified by having 

 some of the smooth rolls replaced by corrugated rolls. The object of 

 crushing is to open the oil cells as much as possible, thus securing a 

 more efficient extraction. 



From the rolls the crushed meats go to the cooker, where they are 

 tempered and cooked for the purpose of further breaking up the oil 

 cells. 



From the cooker the material goes to the cake formers, where it 

 is made into cakes inclosed in hair cloth. The cakes are then placed 

 in the hydraulic presses and subjected to great pressure, which 

 presses out most of the oil, leaving a cake containing from 6 to 8 per 

 cent of oil. This cake is ground into meal. Usually some of the hulls 

 previously removed are ground back with it, to give meal containing 

 the desired amount of protein.^ The idea seems to be to produce 

 meal corresponding in protein content to the various grades of cotton- 

 seed meal. 



EXPELLEE PROCESS. 



In the expeller process the peanuts are not subjected to cooking, 

 but are chopped and heated to some extent in a steam-heated conveyor 

 which carries the material to the expeller. Usually the hulls are not 

 removed, so that often the cake contains all the hulls. Some mills, 

 however, shell the peanuts and crush them, thus securing an excellent 

 virgin oil that needs no refining, but is merely filter-pressed. The 

 cake obtained in this way makes a meal having an exceptionally high 

 protein content and is the source of peanut flour. 



3 Hulls are either left in cottonseed meal or are ground back in, to give a cottonseed meal of desired pro- 

 tein content. 



