Efeito do teor de grãos avariados no rendimento e qualidade do óleo e farelo de soja
Soy (Glycine max) is a legume considered to be the richest in proteins. Soy derivatives are well accepted in the market, the main ones being oil for human consumption and soybean meal for animal feed. Originating proteins are considered to be one of the most commercially advantageous, for this reaso...
| Autor principal: | Bordinassi, Priscila Diatchuk |
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| Formato: | Trabalho de Conclusão de Curso (Graduação) |
| Idioma: | Português |
| Publicado em: |
Universidade Tecnológica Federal do Paraná
2020
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| Assuntos: | |
| Acesso em linha: |
http://repositorio.utfpr.edu.br/jspui/handle/1/12399 |
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| Resumo: |
Soy (Glycine max) is a legume considered to be the richest in proteins. Soy derivatives are well accepted in the market, the main ones being oil for human consumption and soybean meal for animal feed. Originating proteins are considered to be one of the most commercially advantageous, for this reason, much of the consumption of soybean meal is intended for fattening of beef animals. In obtaining the bran, the oil is extracted and is widely consumed. The quality of the oil and the bran depends on the quality of the soybean. In Brazil, the legislation establishes maximum parameters for the acceptability of damaged grain in cargoes received by the industries for processing. The objective of this work was to evaluate the influence of the percentage of damaged grains on yield and quality of both soybean oil and soybean meal. Samples of soybeans from Mato Grosso and Paraná were selected and the beans were separated. Samples with different defect grain additions were made at 5 different levels (0, 2, 6, 8 and 10%). These samples were evaluated for moisture, protein content, urea activity (Paraná sample only) and oil content. In the oil extracted from each of the samples with different levels of damaged grains was evaluated for acidity, red and yellow color and chlorophyll. In the bran of the same samples it was evaluated for the protein content. The percentages of damaged grains influenced the protein and oil contents of the Paraná and Mato Grosso samples. In the oils, all factors were altered according to the percentage of damaged grains. The protein content of soybean meal increased the higher the percentage of damaged grains. It is possible to emphasize with this research, that grains defects levels higher than 8% cause reduction of oil and bran quality. |
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