HEAT TREATMENT OF FULL-FAT SOYBEANS

Abstract

Two experiments were conducted to investigate optimum time–temperature relations in an endeavor to minimize the time required for processing whole soybeans. Temperatures varying from 288 to 357 C and times from 3 min to 30 sec were investigated. An optimum treatment time was found at each temperature used, indicating that shorter treatment times could be used providing the total heat input was similar. It was not possible to reduce the treatment time to less than 30 sec since treatment temperatures beyond 357 C would then be required, which would char the beans. At the high temperatures used, moisture level of the beans had little or no influence on processing treatment as measured by weight gain and feed utilization of chicks.