Inactivation of anti-nutrients in soybeans via micronisation

Vladyslav Zubko, Svitlana Plavynska, Volodymyr Plavynskyi, Oleksandra Plavynska, Anatolii Saienko and Hynek Roubík
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Vladyslav Zubko: Department of Tractors, Agricultural Machinery and Transport Technologies, Engineering and Technology Faculty, Sumy National Agrarian University, Sumy, Ukraine
Svitlana Plavynska: Department of Tractors, Agricultural Machinery and Transport Technologies, Engineering and Technology Faculty, Sumy National Agrarian University, Sumy, Ukraine
Volodymyr Plavynskyi: Department of Tractors, Agricultural Machinery and Transport Technologies, Engineering and Technology Faculty, Sumy National Agrarian University, Sumy, Ukraine
Oleksandra Plavynska: Department of Technical Services, Engineering and Technology Faculty, Sumy National Agrarian University, Sumy, Ukraine
Anatolii Saienko: Department of Tractors, Agricultural Machinery and Transport Technologies, Engineering and Technology Faculty, Sumy National Agrarian University, Sumy, Ukraine
Hynek Roubík: Department of Sustainable Technologies, Faculty of Tropical AgriSciences, Czech University of Life Sciences Prague, Prague, Czech republic

Research in Agricultural Engineering, 2022, vol. 68, issue 3, 157-167

Abstract: The soybean (Glycine max) is used as one of the main protein sources in various animal fodders. However, the presence of anti-nutrients significantly reduces the nutritional value of the bean. To solve this problem, the present work is devoted to the inactivation of the anti-nutrients in soybeans by the use of micronisation as a means of thermal treatment. The purpose of the work is to improve the process of soybean micronisation by determining the impact of the process parameters on the soybean's quality and energy performance, namely - the urease activity and specific energy consumption. A multifactor experiment was carried out using an experimental device for the heat treatment of the beans. The influence of the temperature and time of the heat treatment on the level of inactivation of anti-nutrients and the specific energy consumption for beans with different sizes were established. The modes of heat treatment which allow the inactivation of the anti-nutrients in the soybeans to admissible standard values were also defined. The obtained and studied functional dependencies of the quality and energy indices on the technological factors of the soybean micronisation allow one to improve this process and technical means for its implementation in reducing the anti-nutrient content.

Keywords: infrared rays; specific energy consumption; thermal treatment; urease (search for similar items in EconPapers)
Date: 2022
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlrae:v:68:y:2022:i:3:id:2-2021-rae

DOI: 10.17221/2/2021-RAE

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