Study of the flash drying of the residue from soymilk processing - “okara”
No hay miniatura disponible
Fecha
Título de la revista
ISSN de la revista
Título del volumen
Editor
Sociedade Brasileira de Ciência e Tecnologia de Alimentos
Resumen
Descripción
The objective of this research project was to study the drying of soymilk residue in a pneumatic flash dryer, using Response Surface Methodology (RSM),and to evaluate the quality of the dried residue. Soymilk residue, also known as okara, was provided by a Brazilian soymilk factory. RSMshowed that for a 120 second drying cycle, the lower the residue moisture contents (y) obtained, the higher the recirculation rates (x1),regardless of the air drying temperature (x2), and it could be expressed by the equation y = 7.072 - 7.92x1, with R2 = 92,92%. It is possible toobtain okara with 10% of moisture (dwb) under the condition x1=1.25, equivalent to RR = 61%, with air drying temperatures ranging from252 °C to 308 °C. The dried okara obtained through Central Compound Rotational Design (CCRD) presented a centesimal compositionsimilar to the okara dried in a tray dryer, known as the original okara. There were significant variations (p ≤ 0.05) in the Emulsifying Capacity(EC), Emulsion Stability (ES) and Protein Solubility (PS) between the dehydrated residues obtained. It was concluded that the flash drying ofokara is technically feasible and that the physicochemical composition of the residue was not altered; on the contrary, the process promoteda positive effect on the technological functional properties.
Palabras clave
Agrociencias