Sixteen restructured pork/soy hull mixtures were studied. Incorporation of unprocessed and processed and two particle sizes of hydrated soy hulls in the mixture resulted in moisture contents ranging from 74% to 85%. Standard laboratory procedures were used to measure density, heat capacity and thermal conductivity. Thermal diffusivity was calculated as a mathematical function of these three properties. Thermal diffusivity values were affected the most (1.14–2.01 × 10‐7 m2/sec) by moisture, followed by heat capacity (2.75–4.18 J/g°C), and thermal conductivity (4.80–5.72 x 10‐3W/cm°C). No significant changes in density occurred (1.02–1.06 g/cm3).
Given the nutritional benefits of incorporating lignin-reduced soy hulls into human foods such as restructured pork products, their moisture and lipid absorptive properties were investigated. The effects of three particle sizes, heat, and level of media (water, pork lipid, and waterlpork lipid emulsion) were investigated. As particle size increased, water and emulsion absorption generally increased. The fine particle size absorbed less lipids than either of the two larger sizes. An increase in temperature generally increased water absorption, had little effect on emulsion absorption, and no effect on lipid absorption. Water was preferentially absorbed over lipids. Differences in composition enabled lignin-reduced soy hulls to absorb up to 53% more water than unprocessed soy hulls. These results can be used to predict the functional properties of soy hulls when exposed to different media during product formulation.
Given the potential contribution of soy hulls to the human diet, a methodology was developed to determine their moisture and lipid absorptive properties under conditions simulating those within a restructured pork product during thermal processing. Laboratory procedures were developed to determine the interactive effects of particle size, heat (25, 50, 75, and 95"C), and varying levels of available water, pork lipids, and waterlpork lipids emulsion upon absorption abilities. Absorption of all media was influenced by particle size: as particle size increased, media absorption generally increased. Higher temperatures tended to increase water and waterlpork lipid emulsion absorption, but had no effect on pork lipid absorption. Water was found to be preferentially absorbed over lipids. These results can be used by food processors in developing a restructured porklsoy hull product for human consumption.
To successfully incorporate soybean [Glycine max (L.) Merr.] hulls (seed coats) into human foodstuff, thermal characterization of the hulls is needed. Our objective was to determine the density, heat capacity, thermal conductivity, and thermal diffusivity of finely (0.84 mm) and coarsely (2.36 mm) ground unprocessed and processed (lignin‐reduced) soybean hulls. The density of the soybean hulls ranged from 1.02 to 1.05 g cm‐3. Heat capacity values ranged from 4725 to 5247 J kg‐1 K‐1. The heat capacity values of the fine of processed soybean hulls were significantly (P < 0.05) greater than the values of the unprocessed ones. The coarsely ground, processed soybean hulls exhibited a 35% greater thermal conductivity value than with other treatments. Thermal diffusivity values ranged from 1.24 to 1.71 ✕ 10‐7 m2 s‐1. Although food scientists and engineers can use these data to help creat efficient food processes and equipment, awareness by crop scientists of these parameters may assist in the future genetic development of desired soybean hull characteristics.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.
hi@scite.ai
10624 S. Eastern Ave., Ste. A-614
Henderson, NV 89052, USA
Copyright © 2024 scite LLC. All rights reserved.
Made with 💙 for researchers
Part of the Research Solutions Family.