Physicochemical properties in relation to the flow behavior of soybean meal
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Yuxi Du
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Lingling Wang
Abstract
Caking of soybean meal during storage and the resultant difficulty in discharging from storage bin is a practical problem in animal feed‐related industries. This study investigated the physicochemical factors related to soybean meal flowability and the effect of anticaking agents. Results showed the soybean meal had a D50 of 389.1 µm and a D90 of 1.098 µm. The equilibrium relative humidity of soybean meal at various ambient temperatures ranged from 57 % to 69 %. Moisture had a major influence on soybean meal flowability and the critical moisture content for loss of free flow capacity was around 17.81 % (wet basis, wb). Soybean meal was characterized as amorphous by X‐ray diffraction analysis, and its glass transition temperature is greatly affected by the moisture content. The addition of silicon dioxide helps keep soybean meal free flowing when stored at a relative humidity of 90 % and a temperature of 45 °C possibly due to its low affinity for moisture. Overall, moisture absorption is perceived as the main factor causing the occurrence of caking of soybean meal.
Funding source: Doctoral Scientific Research Start-up Foundation from Henan University of Technology
Award Identifier / Grant number: Grant No. 31401193
Funding source: Henan Provincial Class A Discipline Construction Project
Award Identifier / Grant number: HN‐HautFood‐03
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Research ethics: Not applicable.
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Author contributions: The authors have accepted responsibility for the entire content of this manuscript and approved its submission.
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Competing interests: The authors state no conflict of interest.
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Research funding: The research was supported by the Doctoral Scientific Research Start-up Foundation from Henan University of Technology (Grant No. 31401193) and the Henan Provincial Class A Discipline Construction Project (HN‐HautFood‐03).
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Data availability: The raw data can be obtained on request from the corresponding author.
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Articles in the same Issue
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Articles in the same Issue
- Frontmatter
- Critical Reviews
- Review: research progress on the extraction and utilization of polysaccharide components in grey dates
- Ozone processing of milk and milk products: a review of applications, quality effect and implementation challenges
- Articles
- Interaction between soy hull polysaccharide and mucin with sodium-/potassium-ion treatment: interfacial property
- Pulse echo method for characterizing the ultrasonic properties of argan oil compared to vegetable oils with similar fatty acid profiles
- Physicochemical properties in relation to the flow behavior of soybean meal
- Efficacy for aspiration prevention through thickening of liquid foods evaluated using a swallowing model apparatus
