Open AccessTechnologies and technical means of soybean processing
Author(s) -
Н. Л. Моргунова,
Feliks Ya. Rudik,
N. A. Semilet,
С. А. Бредихин,
А. С. Бредихин,
Dmitriy Makarov,
E. A. Sundukov
Publication year - 2021
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/640/2/022059
Subject(s) - oxidizing agent , hydrogen peroxide , raw material , ultrasonic sensor , urease , pulp and paper industry , ultrasound , chemistry , process engineering , food science , materials science , acoustics , biochemistry , engineering , enzyme , organic chemistry , physics
The article considers the method of processing soybeans in the production of feed for farm animals. The proposed technology can reduce the inhibitory activity of raw soy and reduce the activity of urease. Soybean treatment is carried out with an oxidizing solution containing hydrogen peroxide concentration of 9 % at a temperature of 18-20°C with simultaneous acoustic treatment from two ultrasonic emitters with an ultrasound frequency of 20 kHz, creating an intense cavitation for 10 minutes.