EVALUATION OF DISPERSIBLE PROTEIN CONTENT DURING CONVECTIVE DRYING OF SOYBEANS UNDER DIFFERENT DRYING AIR TEMPERATURES

  • C. D. dos SANTOS
  • A. H. ENGLERT
  • A. S. CASSINI
Keywords: soybean, drying, moisture content, dispersible protein content

Abstract

The present study assesses the effects of different drying conditions on dispersible protein content of soybeans. Experiments were conducted in a pilot-scale convective dryer operated at different air temperatures (60, 80 and 100°C) at a fixed velocity (1.0 m/s). Moisture and dispersible protein content were measured as a function of time. It was observed that drying air temperature influenced the dispersible protein content of the dried soybeans: when soybeans were submitted to air at 60, 80 and 100°C for 18 min, the dispersible protein content decreased from 33.0 kg of dispersible protein /100 kg of dry solids (d.s.) to 29.0, 20.5 and 12.0 kg /100 kg d.s., respectively. The temperature of 60°C proved to be a satisfactory condition for preserving the dispersible proteins of soybeans. However, using air at 100°C for short periods of time (< 6 min) was also a good option for minimizing protein denaturation during drying.

Published
2015-03-31