Mathematical modeling of optimal coagulant dosage for tofu preparation using MgCl2

Chen, Jian; Cai, Lei; Huang, Xiaolong; Fu, Hongling; Sun, Ling; Yuan, Changwei; Gong, Hao; Lyu, Bo; Wang, Zhaohui; Yu, Hansong

doi:10.1016/j.fochx.2024.101137

Cited by 1 publication

(1 citation statement)

References 37 publications

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“…Soybean whey, also named yellow slurry water, soybean whey, or soy wastewater, plays a role similar to that of soybean dregs. Unlike this, however, the consequences of residual metal ions and excessive protein residues in the soybean whey are more serious (Wang and Serventi, 2019;Chen et al, 2024). Also, as a liquid by-product of soybean processing, it is more productive than the solids.…”

Section: Introductionmentioning

confidence: 99%

Possibility of immediate treatment to soybean processing by-products using screw extrusion: a mini review

Shen,

Huang,

Nan

et al. 2024

Front. Sustain. Food Syst.

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Soybeans are an important oil and protein supply crop, but the utilization of by-products from its processing products has never been effectively resolved, while a large number of nutritional resources have been wasted and environmental pollution is serious, restricting the sustainable development of the industry. The critical problem of soybean processing by-products includes excessive levels of microorganisms, residual proteins, metal ions, and other substances. Because the screw extrusion process has potentially advantageous processing characteristics, it appears that it’s just the right solution to the above problem of soybean processing by-products. We propose that this technology may be a potentially scalable technology for the immediate processing of soybean by-products. This paper reviews the theoretical foundations in existing research, briefly discusses the technological advantages, feasibility, and potential risks of this process, and hopes that researchers may pay attention to this technique and conduct feasibility studies.

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Section: Introductionmentioning

confidence: 99%