Soybean drying in fluidized bed. effect on the hydratable and nonhydratable phosphatide concentration in crude and degummed crude oil |
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Authors: | Enzo A Tosi Ampelio Cazzoli Edmundo Ré Luis Tapiz |
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Affiliation: | (1) Centro de Investigacion y Desarrollo en Tecnología de Alimentos, Facultad Regional Rosario, Universidad Tecnológica Nacional, Zeballos, 1341-2000 Rosario, Argentina |
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Abstract: | The content of nonhydratable phosphatides in soybean crude oil is increased by phospholipase D activity during the oil-making
process. Enzyme inhibition would allow to minimize them. Recently harvested soybeans with high moisture levels require adequate
drying to store safely. Simultaneous soybean drying and phospholipase D inactivation in a single operation when applying a
thermal treatment by the fluidized-bed technique was evaluated. The process conditions for performing the drying and a complete
enzyme inhibition on soybeans, with an initial moisture content between 7.4 and 20.6% wet basis, similar to that at the time
of the harvest, were fluidizing and drying medium temperature between 110 and 140°C, and a drying time between 1 and 2 min.
For the treated soybeans, the phosphorus content increased up to 223% in crude oil and decreased 17% in degummed crude oil
with regard to the values of the control sample. |
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Keywords: | Soybean drying soybean nonhydratable phosphatides soybean phosphatides |
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