Technology and technical means for soybean processing

Abstract

The authors describe the technological directions of soybean application. The materials of studies of reducing the activity of trypsin inhibitor and urease in soybean are presented. The theoretical justification of the use of low-frequency ultrasonic treatment of soybean is described.

Ultrasound in the food and processing industry

“…Thus, when processing grain, the effect of low-frequency ultrasound makes it possible to perfectly clean the surface of the grain, even in hard-to-reach places, for example, in the area of the beard and furrow of wheat grain, as well as speed up the humidification process and ensure microbiological safety [4]. When processing legumes, it is possible to achieve both acceleration of grain swelling and inactivation of anti-nutritional substances [5]. The use of low-frequency ultrasound in the food industry is a promising scientific direction [6][7][8].…”