1. bookVolume 1 (2018): Issue 1 (October 2018)
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30 Sep 2018
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access type Open Access

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

Published Online: 10 Dec 2018
Page range: 377 - 383
Journal Details
License
Format
Journal
First Published
30 Sep 2018
Publication timeframe
1 time per year
Languages
English
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.

Keywords

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