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Modelling the Product Quality of Soybeans During Steaming

✍ Scribed by R. Van Den Hout; G. Meerdink; W. Stolp; K. Van ‘T Riet

Book ID
115031405
Publisher
Institution of Chemical Engineers
Year
1998
Tongue
English
Weight
260 KB
Volume
76
Category
Article
ISSN
0960-3085

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Soybeans (Glycine max) of Argentinian and Chinese origin were steamprocessed at 102¡C, 118¡C and 136¡C for various durations with the use of a laboratory-scale steam toaster. Samples of raw and processed soybeans were analysed for dry matter (DM), crude protein (CP), trypsin inhibitor activity (TIA)