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Heat treatment of soybean in a continuous particulate medium processor

Full-fat soybeans require heat treatment to denature trypsin inhibitors which interfere with proper digestion of the soybean protein. This study examines the heat treatment of soybeans in a continuous particulate-medium conduction processor. / Whole soybeans at 13% and 23% moisture were roasted at salt temperatures of 225, 250 and 275$ sp circ$C for residence times of 15, 30 and 60 seconds. The soybeans reached temperatures ranging from 107$ sp circ$C to 134$ sp circ$C, after which they were maintained in an insulated container for 0, 5, 10 or 15 minutes. Salt temperature, residence time, and moisture content were found to significantly affect final temperature, temperature change, moisture loss and total heat transfer. Moisture losses in the processor were very high, indicating that combining the processes of heat treatment and drying may provide a high combined efficiency. / Analysis of trypsin inhibitor activity and soluble protein indicated that all three factors likely affect soybean quality, and the soybean quality achieved in these tests is likely to be sufficient for livestock feeding, although this remains to be confirmed through feeding trials.

Identiferoai:union.ndltd.org:LACETR/oai:collectionscanada.gc.ca:QMM.56890
Date January 1992
CreatorsTromp, Chris
ContributorsRaghavan, G. S. V. (advisor)
PublisherMcGill University
Source SetsLibrary and Archives Canada ETDs Repository / Centre d'archives des thèses électroniques de Bibliothèque et Archives Canada
LanguageEnglish
Detected LanguageEnglish
TypeElectronic Thesis or Dissertation
Formatapplication/pdf
CoverageMaster of Science (Department of Agricultural Engineering.)
RightsAll items in eScholarship@McGill are protected by copyright with all rights reserved unless otherwise indicated.
Relationalephsysno: 001324007, proquestno: AAIMM87581, Theses scanned by UMI/ProQuest.

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