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