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. 2022 Jun 20;101(9):102016. doi: 10.1016/j.psj.2022.102016

Table 1.

Characteristics of heat treatment of full-fat soybeans.

Wet-heating
 Autoclaving
80°C
 100°C
 110°C
Raw 1 min 1 min 6 min 6 min 16 min 16 min 15 min 30 min 45 min 60 min 120 min 180 min 240 min 300 min 360 min
Heat treatment K0 K1-115 K1-125 K2-115 K2-125 K3-115 K3-125 Z1 Z2 Z3 Z4 Z5 Z6 Z7 Z8 Z9
Conditioning at 80°C, min - 1 1 - - - - - - - - - - - - -
Conditioning at 100°C, min - - - 6 6 16 16 16 16 16 16 16 16 16 16 16
Expanding for 15 s, temperature1 - 1152 1252 1153 1253 1153 1253 1253 1253 1253 1253 1253 1253 1253 1253 1253
Autoclaving at 110°C, min4 - - - - - - - 15 30 45 60 120 180 240 300 360
1

The expander had a throughput of 1.5 to 1.8 t/h.

2

Specific energy inputs of 30.0 and 39.2-kilowatt hour/t were needed to reach expansion temperatures of 115 and 125°C, respectively.

3

Specific energy inputs of 13.1 and 20.0-kilowatt hour/t were needed to reach expansion temperatures of 115 and 125°C, respectively.

4

Steam pressure was set at 147 kPa. After heat treatment, all full-fat soybeans (excluding K0) were dried in a belt dryer at 85°C, and left the dryer after 5 min at 43°C. Dried samples were then transferred to the belt cooler and left it after 5 min at 30°C. Total of 7 samples were used in experiment 1: K0, K1-115, K1-125, K2-115, K2-125, K3-115 and K3-125. Total of 10 samples were used in experiment 2: K3-125, and Z1 to Z9.