Mostovoy A. Technology of processing and storage improvement of a soybean cake

Object of research is a method of inactivation of anti-nutrients in a soybean cake by the method of thermal-wet extrusion. The purpose of research is the improvement of technology of processing and storage of a soybean cake with the purpose of obtaining of a high-quality product. Methods of statistical processing of experimental data and the obtained relations, methods of an estimation of quality changes of a product determined are used by the government standard. The opportunity of inactivation of anti-nutrients in a soybean cake by a method thermal-wet extrusion in the patented device is proved, the general laws of process thermal-wet processing of a soybean cake is researched and proved, intensificated influence of geometrical parameters of working body of the patented device on quality characteristics of a product processed is revealed. On the basis of theoretical and experimental researches the effective resource-saving technology of processing of a soybean cake developed which allows increasing nutritious properties, to improve quality indicators and to increase a period of storage of the received product. Branch - Processing branch of agriculture.