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Soybean drying in fluidized bed. effect on the hydratable and nonhydratable phosphatide concentration in crude and degummed crude oil
Author(s) -
Tosi Enzo A.,
Cazzoli Ampelio,
Ré Edmundo,
Tapiz Luis
Publication year - 1999
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/s11746-999-0186-0
Subject(s) - fluidized bed , chemistry , soybean oil , water content , crude oil , phosphorus , moisture , pulp and paper industry , food science , chromatography , phospholipase a1 , phospholipase , enzyme , biochemistry , petroleum engineering , organic chemistry , geotechnical engineering , engineering
The content of nonhydratable phosphatides in soybean crude oil is increased by phospholipase D activity during the oil‐making process. Enzyme inhibition would allow to minimize them. Recently harvested soybeans with high moisture levels require adequate drying to store safely. Simultaneous soybean drying and phospholipase D inactivation in a single operation when applying a thermal treatment by the fluidized‐bed technique was evaluated. The process conditions for performing the drying and a complete enzyme inhibition on soybeans, with an initial moisture content between 7.4 and 20.6% wet basis, similar to that at the time of the harvest, were fluidizing and drying medium temperature between 110 and 140°C, and a drying time between 1 and 2 min. For the treated soybeans, the phosphorus content increased up to 223% in crude oil and decreased 17% in degummed crude oil with regard to the values of the control sample.