Analysis of Two Stage Production Technology of Defatted Soybean Flakes
Апстракт
Soy is widely used in the production and preparation of various protein nutrients and beverages used in both human and animal nutrition. The technological process of soybean processing is more complex than the processing of other oilseeds and therefore requires more attention. Soybeans have a unique feature among oilseeds that during the growing season, three to five months, they can produce the largest amount of protein of the most favorable amino acid composition used in human and animal nutrition. This paper clearly presents one of the possible technological processes of soybean processing in industrial conditions. Soybean processing technology can be observed from three technological phases within the production plant of the factory. The first technological phase (phase 1) in soybean processing refers to the manipulation and storage of grain until processing. Within this phase, there are the following technological operations: grain reception, grain cleaning, grain drying, and grai...n storage. The second technological phase (phase 2) is the phase of soybean processing, within which there are technological operations that differ depending on the final product. Phase 2 produces intermediates of soybean flakes and soybean cake. The third phase refers to the final processing of intermediate products, packaging of the final product and its distribution to customers.
Извор:
EXPERIMENTAL RESEARCH AND NUMERICAL SIMULATION IN APPLIED SCIENCES, CNNTECH 2022, 2023, 564, 27-43Издавач:
- Springer
Колекције
Институција/група
Mašinski fakultetTY - CHAP AU - Veličković, Nikola AU - Simonović, Vojislav AU - Zlatanović, Ivan AU - Đedović, Đorđe AU - Šakota Rosić, Jovana PY - 2023 UR - https://machinery.mas.bg.ac.rs/handle/123456789/7788 AB - Soy is widely used in the production and preparation of various protein nutrients and beverages used in both human and animal nutrition. The technological process of soybean processing is more complex than the processing of other oilseeds and therefore requires more attention. Soybeans have a unique feature among oilseeds that during the growing season, three to five months, they can produce the largest amount of protein of the most favorable amino acid composition used in human and animal nutrition. This paper clearly presents one of the possible technological processes of soybean processing in industrial conditions. Soybean processing technology can be observed from three technological phases within the production plant of the factory. The first technological phase (phase 1) in soybean processing refers to the manipulation and storage of grain until processing. Within this phase, there are the following technological operations: grain reception, grain cleaning, grain drying, and grain storage. The second technological phase (phase 2) is the phase of soybean processing, within which there are technological operations that differ depending on the final product. Phase 2 produces intermediates of soybean flakes and soybean cake. The third phase refers to the final processing of intermediate products, packaging of the final product and its distribution to customers. PB - Springer T2 - EXPERIMENTAL RESEARCH AND NUMERICAL SIMULATION IN APPLIED SCIENCES, CNNTECH 2022 T1 - Analysis of Two Stage Production Technology of Defatted Soybean Flakes EP - 43 SP - 27 VL - 564 DO - 10.1007/978-3-031-19499-3_2 ER -
@inbook{ author = "Veličković, Nikola and Simonović, Vojislav and Zlatanović, Ivan and Đedović, Đorđe and Šakota Rosić, Jovana", year = "2023", abstract = "Soy is widely used in the production and preparation of various protein nutrients and beverages used in both human and animal nutrition. The technological process of soybean processing is more complex than the processing of other oilseeds and therefore requires more attention. Soybeans have a unique feature among oilseeds that during the growing season, three to five months, they can produce the largest amount of protein of the most favorable amino acid composition used in human and animal nutrition. This paper clearly presents one of the possible technological processes of soybean processing in industrial conditions. Soybean processing technology can be observed from three technological phases within the production plant of the factory. The first technological phase (phase 1) in soybean processing refers to the manipulation and storage of grain until processing. Within this phase, there are the following technological operations: grain reception, grain cleaning, grain drying, and grain storage. The second technological phase (phase 2) is the phase of soybean processing, within which there are technological operations that differ depending on the final product. Phase 2 produces intermediates of soybean flakes and soybean cake. The third phase refers to the final processing of intermediate products, packaging of the final product and its distribution to customers.", publisher = "Springer", journal = "EXPERIMENTAL RESEARCH AND NUMERICAL SIMULATION IN APPLIED SCIENCES, CNNTECH 2022", booktitle = "Analysis of Two Stage Production Technology of Defatted Soybean Flakes", pages = "43-27", volume = "564", doi = "10.1007/978-3-031-19499-3_2" }
Veličković, N., Simonović, V., Zlatanović, I., Đedović, Đ.,& Šakota Rosić, J.. (2023). Analysis of Two Stage Production Technology of Defatted Soybean Flakes. in EXPERIMENTAL RESEARCH AND NUMERICAL SIMULATION IN APPLIED SCIENCES, CNNTECH 2022 Springer., 564, 27-43. https://doi.org/10.1007/978-3-031-19499-3_2
Veličković N, Simonović V, Zlatanović I, Đedović Đ, Šakota Rosić J. Analysis of Two Stage Production Technology of Defatted Soybean Flakes. in EXPERIMENTAL RESEARCH AND NUMERICAL SIMULATION IN APPLIED SCIENCES, CNNTECH 2022. 2023;564:27-43. doi:10.1007/978-3-031-19499-3_2 .
Veličković, Nikola, Simonović, Vojislav, Zlatanović, Ivan, Đedović, Đorđe, Šakota Rosić, Jovana, "Analysis of Two Stage Production Technology of Defatted Soybean Flakes" in EXPERIMENTAL RESEARCH AND NUMERICAL SIMULATION IN APPLIED SCIENCES, CNNTECH 2022, 564 (2023):27-43, https://doi.org/10.1007/978-3-031-19499-3_2 . .