How to check the soybean quality changes during storage ? BTMA

Changes in soybean storage quality

1) Condensation

• When the temperature of part of the stockpile drops to a certain level, the water vapor in the stockpile holes becomes saturated and condenses into water droplets on the surface of soybeans.

The temperature at this time is called the dew point.

2) Mold and fever

• When the soybean moisture exceeds 13% and the storage temperature and humidity are high, due to the respiration of soybeans and microorganisms, the temperature of soybeans will continue to rise abnormally, which will cause fever and mildew.
• Soybeans are hot and moldy, and the processing quality is poor. The oil color darkens, the acid value increases, the non-hydrated phospholipid content increases, the oil refining efficiency decreases, the meal color darkens, and the protein content decreases.

Soybean storage quality control

Soybean storage is based on conventional storage, but attention should be paid to impurity removal, drying, ventilation and heat dissipation before and during storage.

1) Impurity removal

Impurity removal is an important measure for safe storage of soybeans. The higher the purity and completeness of soybeans, the better the storage stability.

2) Dry

Water content is a direct factor affecting soybean storage quality and safe storage time, so thorough drying is the key to soybean storage. It is generally considered that the moisture content below 12.5% ​​is the safe moisture content. However, the higher the drying temperature, the better, because soy protein is prone to denaturation at high temperatures. Therefore, in the drying process of soybeans, an appropriate temperature should be adopted according to the moisture content. Under normal circumstances, the temperature of the beans at the outlet of the dryer should not exceed 40 degrees.

3) Ventilation and heat dissipation

Soybean storage is an important task for soybean processing enterprises. For oil production enterprises, the main task of soybean storage is to ensure that no loss or deterioration occurs during storage, and to provide uniform quality and sufficient oil for production. Therefore, it is necessary to combine the physical and physiological characteristics of soybeans, and take a variety of measures at the same time to better store soybeans and avoid corporate losses.

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