1 st WorkshopXIII International Feed Technology SymposiumTable 3. Parameters for soybean quality before <strong>and</strong> after thermal processingParametersSoybeanThermally processedsoybeanMoisture content, % 9,01 8,22Raw ash content, % 4,30 4,38Raw celluloze, % 8,36 8,23Raw fat content, % 16,06 16,00Raw protein content, % 38,26 38,37Activity <strong>of</strong> urease,mgN/g/min7,83 0,08Micro-biological analyses Not found Not foundSalmonella spp., in 50g Not found Not foundCoagulase <strong>of</strong> positiveNot foundNot foundstaphylococcus, in 50grsulfido-reducingNot foundNot foundclostridia, in 1grProteus types, in 50gr Not found Not foundEscherichia coli, in 50gr Not found Not foundTotal number <strong>of</strong> yeasts, in1grNot foundNot foundTotal number <strong>of</strong> molds, in1gr100 55Total number <strong>of</strong> microorganisms,in 1gr800000 100Soybean is thermically treated in a device for hydro-thermal processing without addingsteam, which is toasted by using temperature generated by heaters that are installedinside <strong>of</strong> device sheathing. Pressure in the device was 0.98 bars, temperature <strong>of</strong> the firstheater was 127 0 C, second one 138 0 C <strong>and</strong> third one 250 0 C with intensive mixing usingvertical screw. Thermally processed soybean, compared to soybean which had not beenthermally processed, has a slightly lower moisture content (8.22%) <strong>and</strong> significantlylower urease activity (0,08 mgN/g/min). The total number <strong>of</strong> micro-organisms wasreduced Substantially sighnificantly. It is certain that this system <strong>of</strong> thermal processingwithout steam must be technologically examined.CONCLUSIONThermal processing <strong>of</strong> soya beans in products intended for human <strong>and</strong> animalconsumption require implemetation <strong>of</strong> technological extrusion processes, hydro-thermictreatments, thermal treatments without steam through application <strong>of</strong> optimaltechnological parameters in order to ensure that the final product is <strong>of</strong> high quality.It is vital to monitor soybeans, which has been thermally-processed by implementingabove-mentioned processes, prior to <strong>and</strong> during technological processing in order to241
1 st WorkshopXIII International Feed Technology Symposiumensure that the product is <strong>of</strong> high quality <strong>and</strong> is in accordance with Regulations regardingthe quality <strong>and</strong> other requirements for animal feed [18].ACKNOWLEDGEMENTSThis research was financed by Provincial Secreteriate for Science <strong>and</strong> TechnologicalDevelopment, project number: 114-451-00742/2009-02.LITERATURE1. American Oil Chemists Society (A.O.C.S.): Official <strong>and</strong> Tentative Methods,Ba 11-65, Nitrogen Solubility Index (NSI), Champaign, Illinois, 1987.2. Anderson, A., Hafermann, J.C., Zhang, J., Parsons, C.M.: Effect <strong>of</strong> heatingon the nutrional quality <strong>of</strong> conventional <strong>and</strong> Kunitz trypsin free soybeans,Poultry Sci., 71, 1700-1709, 1992.3. Armour, J.C., Perera, R.L.C., Buchan, W.C., Grant, G.: Protease inhibitors<strong>and</strong> lectins in soya beans <strong>and</strong> effects <strong>of</strong> aqueous heat-treatment, J. Sci. FoodAgr., 78, 2, 225-231, 1998.4. Association <strong>of</strong> Official Analytical Chemists (A.O.A.C.): Official Methods <strong>of</strong>Analyses, 14 th ed., Washincton, DC, 1984.5. Berkrić, V.: Industrijska proizvodnja stočne hrane, Beograd, 1999.6. Bohm, H., Taufel, A: Protein-inhibitoren hydrolitischer enzyme innahrungspflanzen, Teil I. Ern-Umschau., 40, 331-334, 1993.7. Boţović, I., Bekrić, V., Radosavljević, M., Kuč, R.: Kvalitativne ikvantitativne promene na proteinima i ulju soje nakon primene termičkihprocesa ekstruzije i mikronizacije, V Simpozijum tehnologije stočne hrane,Zbornik radova, 157-163, Divčibare, 1992.8. Filipović, S., Sakač, Marijana, Kormanjoš, Š., Psodorov, Đ., Filipović,Jelena, Ţivančev, D.: Poboljšanje nutritivne vrednosti hrane namenjeneishrani ljudi i životinja postupkom ekstrudiranja, ŽITO HLEB-časopis zatehnologiju žita i brašna, 34 (2007) 5-6, 133-142.9. Gundel, J., Matrai, T.: Different methods <strong>of</strong> heat treatments for soybean inpiglet nutrition, Proceedings <strong>of</strong> the 2 nd International Full Fat Soya Conference,pp. 443-450, Budapest, 1996.10. Hamerst<strong>and</strong>, G.E., Black, L.T., Glover, J.D.: Trypsin inhibitors in soyaproducts: modification od the st<strong>and</strong>ard analytical procedure, Cereal Chem., 58,42-45, 1981.11. Hanson, L.J.: Expected animal response to the quality <strong>of</strong> full fat soya,Proceedings <strong>of</strong> the 2 nd International Full Fat Soya Conference, pp. 83-89,Budapest, 1996.12. Holmes, B.: Komercijalna proizvodnja, primjena i iskorištavanje punomasnesoje, Krmiva, 30, 11-12, 217-226, 1988.13. International St<strong>and</strong>ards Ogranization (ISO): International St<strong>and</strong>ard 5506:Soya Bean Products – Determination <strong>of</strong> Urease Activity, ISO, Geneve, 1988.14. Lazarević, R., Miščević, B., Ristić, B., Filipović, S., Lević, Jovanka,Sredanović, Slavica: Sadašnjost i budućnost stočarstva i proizvodnje hrane za242
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