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Processing for production of edible soya flour
Author(s) -
Milligan E. D.,
Amlie J. H.,
Reyes J.,
Garcia A.,
Meyer B.
Publication year - 1981
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02582370
Subject(s) - soya bean , production (economics) , food processing , food science , soy flour , microbiology and biotechnology , chemistry , biology , macroeconomics , economics
Conventional soybean processing plants, as normally designed and constructed for production of animal feeds, are not suitable for production of edible soya flour without some modifications being made in equipment, process design and operating procedures. All sections of the plant are involved, from receiving and bean storage to final products handling. Experiences from four edible soy plants are described: one is part of a new processing complex, the others are conversions of existing, older processing plants. All are in commercial operation. The processing requirements for production of edible soya flour are reviewed and described with special reference to their application in the plants under study. Any conventional soybean processing plant that is normally well operated can be modified to permit production of edible soya flour.