Composition, Nutrition, and Utilization of Okara (Soybean Residue)

Лі, Бо; Qiao, Maoying; Lü, Fei

doi:10.1080/87559129.2011.595023

Cited by 236 publications

(207 citation statements)

References 44 publications

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“…About 1.1 kg of fresh okara is produced from every kilogram of soybeans processed for soymilk production [25]. In China, about 2,800,000 tons of okara are produced annually [26]. Large quantities of okara produced annually pose a significant disposal problem due to its tendency to deteriorate very quickly.…”

Section: Introductionmentioning

confidence: 99%

Application of soybean residue (okara) as a low-cost adsorbent for reactive dye removal from aqueous solution

Gao

2013

Desalination and Water Treatment

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A B S T R A C TThis study investigated the feasibility of using okara as a low-cost adsorbent for the removal of Reactive Brilliant Blue KN-R (RBB), a typical reactive dye, from aqueous solution. Batch adsorption experiments were conducted to evaluate the effects of pH, adsorbent dosage, initial dye concentration, and temperature. It was proved that strong acidic condition was favorable for the adsorption process and the optimal pH was 2.0. Langmuir-Freundlich (L-F) isotherm fitted well with the equilibrium data. The maximum adsorption capacity determined from the L-F isotherm was 68.67, 159.60, and 402.58 mg/g at 20, 35, and 50˚C, respectively. Kinetic studies showed that adsorption of RBB followed the pseudo-second-order kinetic model, both boundary layer diffusion and intra-particle diffusion might affect the adsorption rate. Thermodynamic study demonstrated the spontaneous and endothermic natures of the adsorption process. Fourier transform infrared analysis revealed that chemical functional groups (e.g. amine, hydroxyl, carboxyl, phosphate, and ether) on okara would be the active binding sites for adsorption of RBB. The results showed that okara could be effectively used as a low-cost and alternative adsorbent for the removal of RBB from wastewater.

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Section: Introductionmentioning

confidence: 99%

Application of soybean residue (okara) as a low-cost adsorbent for reactive dye removal from aqueous solution

Gao

2013

Desalination and Water Treatment

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“…The interest in new forms of using 'okara' and its incorporation in human diet has increased in the last two decades, since it contains approximately 40-60% of carbohydrates (especially insoluble fiber), 20-30% of proteins and 10-20% of lipids on dry basis (Li et al, 2011).…”

Section: Introductionmentioning

confidence: 99%

Thermodynamic properties and drying kinetics of ‘okara’

Guimarães

Oliveira

Resende

et al. 2018

Rev. bras. eng. agríc. ambient.

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A B S T R A C T'Okara' is the insoluble part obtained after the aqueous extraction of soybeans, generated in large quantities as a by-product of the 'tofu' industry or soybean water-soluble extract. This work aimed to study 'okara' convective drying kinetics, determine the effective diffusion coefficient, and obtain activation energy and thermodynamic properties under different drying conditions. The by-product 'okara' was obtained from the processing of BRS 257 soybean water-soluble extract, homogenized and dried in a forced-air oven at temperatures of 40, 50, 60 and 70 °C until constant weight. Among the analysed models, Wang & Singh was selected to represent the drying phenomenon. Effective diffusion coefficient increased with the temperature rise, and the activation energy for the net diffusion in the drying was 28.15 kJ mol -1 . Enthalpy and Gibbs free energy increased with the elevation of drying temperature.Propriedades termodinâmicas e cinética de secagem de okara R E S U M O Okara é a parte insolúvel obtida após a extração aquosa dos grãos de soja, gerado em grande quantidade como um subproduto da indústria de tofu ou de extrato hidrossolúvel de soja. Objetivou-se estudar a cinética de secagem convectiva do okara, determinar o coeficiente de difusão efetivo, obter a energia de ativação e as propriedades termodinâmicas em diferentes condições de secagem. O subproduto okara foi obtido a partir do processamento de 'extrato hidrossolúvel de soja' de grãos de soja BRS 257, homogeneizado e submetido à secagem em estufa de ventilação forçada nas temperaturas de 40, 50, 60 e 70 °C até atingirem peso constante. Dentre os modelos analisados, Wang & Singh foi o selecionado para representar o fenômeno de secagem. O coeficiente de difusão efetivo aumentou com a elevação da temperatura e a energia de ativação para a difusão líquida na secagem foi de 28,15 kJ mol -1 . A entalpia decresceu com o aumento da temperatura de secagem, enquanto a entropia e energia livre de Gibbs aumentaram com o acréscimo da temperatura de secagem.

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“…Okara is a by-product with low commercial value generated during the manufacture of soymilk (LI et al, 2012;PINTO;CASTRO, 2008). Grizotto et al (2010) estimated that from each ton of processed soybeans, approximately seven tons of soymilk and two tons of okara are produced.…”

Section: Introductionmentioning

confidence: 99%