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.
| Identifer | oai:union.ndltd.org:LACETR/oai:collectionscanada.gc.ca:QMM.56890 |
| Date | January 1992 |
| Creators | Tromp, Chris |
| Contributors | Raghavan, G. S. V. (advisor) |
| Publisher | McGill University |
| Source Sets | Library and Archives Canada ETDs Repository / Centre d'archives des thèses électroniques de Bibliothèque et Archives Canada |
| Language | English |
| Detected Language | English |
| Type | Electronic Thesis or Dissertation |
| Format | application/pdf |
| Coverage | Master of Science (Department of Agricultural Engineering.) |
| Rights | All items in eScholarship@McGill are protected by copyright with all rights reserved unless otherwise indicated. |
| Relation | alephsysno: 001324007, proquestno: AAIMM87581, Theses scanned by UMI/ProQuest. |
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