Optimization of soybean heat-treating using a fluidized bed dryer

Autores
Martinez, Marcela Lilian; Marin, María A.; Ribotta, Pablo Daniel
Año de publicación
2013
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
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.
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
Fil: Marin, María A.. Universidad Nacional de Cordoba. Facultad de Cs.exactas Fisicas y Naturales. Instituto de Cs.y Tecnologia de Los Alimentos; Argentina
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
Materia
Soybean Quality
Fluidized Bed Drying
Processing Optimization
Heat-Labile Inhibitor Inactivation
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/13708
Acceder
id CONICETDig_3c3fea77d770408625913957cadedad9
oai_identifier_str oai:ri.conicet.gov.ar:11336/13708
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Optimization of soybean heat-treating using a fluidized bed dryerMartinez, Marcela LilianMarin, María A.Ribotta, Pablo DanielSoybean QualityFluidized Bed DryingProcessing OptimizationHeat-Labile Inhibitor Inactivationhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2This 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.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; ArgentinaFil: Marin, María A.. Universidad Nacional de Cordoba. Facultad de Cs.exactas Fisicas y Naturales. Instituto de Cs.y Tecnologia de Los Alimentos; ArgentinaFil: 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; ArgentinaSpringer India2013-05info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/13708Martinez, 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; 1144-11500022-11550975-8402enginfo:eu-repo/semantics/altIdentifier/doi/10.1007/s13197-011-0434-9info:eu-repo/semantics/altIdentifier/url/https://link.springer.com/article/10.1007%2Fs13197-011-0434-9info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-15T15:09:51Zoai:ri.conicet.gov.ar:11336/13708instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-10-15 15:09:52.217CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Optimization of soybean heat-treating using a fluidized bed dryer
title Optimization of soybean heat-treating using a fluidized bed dryer
spellingShingle Optimization of soybean heat-treating using a fluidized bed dryer
Martinez, Marcela Lilian
Soybean Quality
Fluidized Bed Drying
Processing Optimization
Heat-Labile Inhibitor Inactivation
title_short Optimization of soybean heat-treating using a fluidized bed dryer
title_full Optimization of soybean heat-treating using a fluidized bed dryer
title_fullStr Optimization of soybean heat-treating using a fluidized bed dryer
title_full_unstemmed Optimization of soybean heat-treating using a fluidized bed dryer
title_sort Optimization of soybean heat-treating using a fluidized bed dryer
dc.creator.none.fl_str_mv Martinez, Marcela Lilian
Marin, María A.
Ribotta, Pablo Daniel
author Martinez, Marcela Lilian
author_facet Martinez, Marcela Lilian
Marin, María A.
Ribotta, Pablo Daniel
author_role author
author2 Marin, María A.
Ribotta, Pablo Daniel
author2_role author
author
dc.subject.none.fl_str_mv Soybean Quality
Fluidized Bed Drying
Processing Optimization
Heat-Labile Inhibitor Inactivation
topic Soybean Quality
Fluidized Bed Drying
Processing Optimization
Heat-Labile Inhibitor Inactivation
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv 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.
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
Fil: Marin, María A.. Universidad Nacional de Cordoba. Facultad de Cs.exactas Fisicas y Naturales. Instituto de Cs.y Tecnologia de Los Alimentos; Argentina
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
description 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.
publishDate 2013
dc.date.none.fl_str_mv 2013-05
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/13708
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
0022-1155
0975-8402
url http://hdl.handle.net/11336/13708
identifier_str_mv 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
0022-1155
0975-8402
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1007/s13197-011-0434-9
info:eu-repo/semantics/altIdentifier/url/https://link.springer.com/article/10.1007%2Fs13197-011-0434-9
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Springer India
publisher.none.fl_str_mv Springer India
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1846083246565097472
score 13.22299

Publicaciones similares