The Influence of Temperature on Changes in the Distinguishing Features of the Usable Quality of Soybean Meal-Reference-Cited by-同舟云学术

The Influence of Temperature on Changes in the Distinguishing Features of the Usable Quality of Soybean Meal

Published:2018-10-01 Issue:1 Volume:1 Page:377-383
ISSN:2545-2843
Container-title:New Trends in Production Engineering
language:en
Short-container-title:

Author:

Drzewieniecka Beata¹,Drzewieniecki Jan¹,Blatnický Miroslav²

Affiliation:

1. Maritime University of Szczecin , Poland

2. University of Zilina , Slovak Republic

Abstract

Abstract Soybean meal is one of the fodder components. It is a by-product of the production of soybean oil. Soybean meal is a specific cargo due to changes that may occur in it during transport processes. These changes are subject to many distinguishing features of usable quality inter alia fat and fatty acid content. The temperature and size of the soybean meal particles are among the factors influencing the transformations. The article presents the results of research on soybean meal and its individual fractions and the impact of selected indicators on the quality changes of this cargo. The results depend on the conditions corresponding to those that occur during the storage, handling and transport processes. The dependencies between them have been determined. The performed research allowed to determine the type and scope of changes taking place in this cargo under the influence of temperature. The results of the study showed that as the temperature rises, the fatty acid content in the soybean meal decreased during storage for a given period of 30 days.

Publisher

Walter de Gruyter GmbH

Link

https://www.sciendo.com/pdf/10.2478/ntpe-2018-0047

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