Normal view MARC view ISBD view

Improving the properties of the locally produced texturized soybean [electronic resource].

By:

Morcos, M. A

Contributor(s):

Language: English Summary language: Arabic Description: p.611- 629Other title:

تحسين خواص المنتجات المبثوقة المصنعة محليا من فول الصويا [Added title page title]

Uniform titles:

Misr Journal of Agricultural Engineering, 2007 v.24 (3) [electronic resource].

Subject(s):

Online resources:

Full Text Article.

In: Misr Journal of Agricultural Engineering 2007.v.24(3)Summary: The properties of the locally produced texturized soybean were improved through the modification of the extruder's screw (its mean effective unit) and the application of some suitable treatments. The modification was concentrated on changing the dimensions of each zone of the three screw zones (feeding, kneading, and final cooking zones). The applied treatments included two levels of fat content (7 and 1.5% fat), three levels of moisture content (15, 18, and 21%) and three types of alkaline additives (no additive, CaO 0.5% and CaCO3 1%). The tested properties of the texturizeds soybean included its components (protein, total carbohydrate, ash and moisture content), its physical properties (pH, bulk density, hardness, and water absorption capacity) beside the determination of its aggregate sizes distribution. The results showed obvious improvements of the properties for the locally produced texturized soybean since it were almost resemble to those of the imported texturized soybean.

Average rating: 0.0 (0 votes)

No physical items for this record

Includes references.

The properties of the locally produced texturized soybean were improved through the modification of the extruder's screw (its mean effective unit) and the application of some suitable treatments. The modification was concentrated on changing the dimensions of each zone of the three screw zones (feeding, kneading, and final cooking zones). The applied treatments included two levels of fat content (7 and 1.5% fat), three levels of moisture content (15, 18, and 21%) and three types of alkaline additives (no additive, CaO 0.5% and CaCO3 1%). The tested properties of the texturizeds soybean included its components (protein, total carbohydrate, ash and moisture content), its physical properties (pH, bulk density, hardness, and water absorption capacity) beside the determination of its aggregate sizes distribution. The results showed obvious improvements of the properties for the locally produced texturized soybean since it were almost resemble to those of the imported texturized soybean.

Summary in Arabic.

There are no comments on this title.

to post a comment.