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dc.contributor.author
Martinez, Marcela Lilian
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dc.contributor.author
Marin, María A.
dc.contributor.author
Ribotta, Pablo Daniel
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dc.date.available
2017-03-09T21:08:19Z
dc.date.issued
2013-05
dc.identifier.citation
Martinez, Marcela Lilian; Marin, María A.; Ribotta, Pablo Daniel; Optimization of soybean heat-treating using a fluidized bed dryer; Springer India; Journal Of Food Science And Technology-mysore; 50; 6; 5-2013; 1144-1150
dc.identifier.issn
0022-1155
dc.identifier.uri
http://hdl.handle.net/11336/13708
dc.description.abstract
This study was designed to optimize drying and inactivation of heat-labile inhibitors conditions of soybean by using a fluidized bed dryer, in order to shorten treatment time and to reduce losses in end-product quality such as soy flour color and soy protein solubility. The independent variables were initial moisture of soybeans, heating time and temperature of air entering the fluidization chamber. The response variables studied were final moisture of soybeans, inactivation of urease, soy flour color and soy protein solubility. Response surface methodology was able to model the response of the different studied variables. For each response group, relevant terms were included into an equation; the behavior of response was predicted within the experimental area and was presented as a response surface. The results suggested that a combination of soybean initial moisture of 0.14 g/g (wb), treatment time of 3.4 min and hot-air temperature of 136.5 °C could be a good processing combination of parameters for heating soybean using hot-air in order to reduce treatment time and quality losses in soybean flour. Thus, fluidized bed drying technology may be used as an alternative industrial method to eliminate the antinutritional factors.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Springer India
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dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
Soybean Quality
dc.subject
Fluidized Bed Drying
dc.subject
Processing Optimization
dc.subject
Heat-Labile Inhibitor Inactivation
dc.subject.classification
Alimentos y Bebidas
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dc.subject.classification
Otras Ingenierías y Tecnologías
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dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS
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dc.title
Optimization of soybean heat-treating using a fluidized bed dryer
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2017-03-01T18:04:11Z
dc.identifier.eissn
0975-8402
dc.journal.volume
50
dc.journal.number
6
dc.journal.pagination
1144-1150
dc.journal.pais
India
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dc.description.fil
Fil: Martinez, Marcela Lilian. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Córdoba. Instituto Multidisciplinario de Biología Vegetal (p); Argentina. Universidad Nacional de Cordoba. Facultad de Cs.exactas Fisicas y Naturales. Instituto de Cs.y Tecnologia de Los Alimentos; Argentina
dc.description.fil
Fil: Marin, María A.. Universidad Nacional de Cordoba. Facultad de Cs.exactas Fisicas y Naturales. Instituto de Cs.y Tecnologia de Los Alimentos; Argentina
dc.description.fil
Fil: Ribotta, Pablo Daniel. Universidad Nacional de Cordoba. Facultad de Cs.exactas Fisicas y Naturales. Departamento de Quimica Industrial y Aplicada; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
dc.journal.title
Journal Of Food Science And Technology-mysore
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dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1007/s13197-011-0434-9
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://link.springer.com/article/10.1007%2Fs13197-011-0434-9
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