Modelling the Product Quality of Soybeans During Steaming

The decrease of the trypsin inhibitor activity (TIA) and the nitrogen solubility index (NSI) in soybeans during (pressurized) steaming was determined. A process model for steaming was set-up and separate experiments were performed to estimate the thermal diffusivity and water diffusion coefficients...

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Bibliographic Details
Published in:Food and bioproducts processing 1998, Vol.76 (2), p.87-94
Main Authors: Van Den Hout, R., Meerdink, G., Stolp, W., Van ‘T Riet, K.
Format: Article
Language:English
Subjects:
modelling
nitrogen solubility index
Sectie Proceskunde
soybeans
steaming
Sub-department of Food and Bioprocess Engineering
trypsin inhibitors
VLAG
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Summary:The decrease of the trypsin inhibitor activity (TIA) and the nitrogen solubility index (NSI) in soybeans during (pressurized) steaming was determined. A process model for steaming was set-up and separate experiments were performed to estimate the thermal diffusivity and water diffusion coefficients in soybeans. The kinetics of NSI decrease was determined in separate experiments and modelled with a n th order reaction. The process model for steaming was combined with the kineticsmodels of TIA and NSI to predict the influence of steaming on the residual TIA and NSI levels in the soybeans. The combined model was validated with the presented experimental data and data from literature. The possibility for optimization of the product quality of the soybeans during steaming was investigated by performing model simulations. The simulations indicate that the steaming process can be optimized using TIA and NSI as quality parameters. Initial moisture content rather than steam temperature can be used to optimize the process.
ISSN:0960-3085
1744-3571
DOI:10.1205/096030898531846