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.
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Acknowledgments
The authors would like to thank the Consejo Nacional de Ciencia y Técnica, the Secretaría de Ciencia y Tecnología, Universidad Nacional de Córdoba and the Agencia Nacional de Promoción Científica y Tecnológica for financial support.
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Martínez, M.L., Marín, M.A. & Ribotta, P.D. Optimization of soybean heat-treating using a fluidized bed dryer. J Food Sci Technol 50, 1144–1150 (2013). https://doi.org/10.1007/s13197-011-0434-9
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DOI: https://doi.org/10.1007/s13197-011-0434-9