The influence of temperature on changes in the distinguishing features of the usable quality of soybean meal

• Autorzy: Drzewieniecka Beata , Drzewieniecki Jan , Blatnický Miroslav

Identyfikatory

DOI

10.2478/ntpe-2018-0047

• Języki publikacji: EN

Abstrakty

EN

Soybean meal is one of the fodder components. It is a by-product of the production of soybean oil. Soybean meal is a specific cargo due to changes that may occur in it during transport processes. These changes are subject to many distinguishing features of usable quality inter alia fat and fatty acid content. The temperature and size of the soybean meal particles are among the factors influencing the transformations. The article presents the results of research on soybean meal and its individual fractions and the impact of selected indicators on the quality changes of this cargo. The results depend on the conditions corresponding to those that occur during the storage, handling and transport processes. The dependencies between them have been determined. The performed research allowed to determine the type and scope of changes taking place in this cargo under the influence of temperature. The results of the study showed that as the temperature rises, the fatty acid content in the soybean meal decreased during storage for a given period of 30 days.

Słowa kluczowe

EN

soybean meal; fatty acids; acid number; peroxide value; transport processes; fodder

PL

śruta sojowa; kwasy tłuszczowe; liczba kwasowa; liczba nadtlenkowa; procesy transportowe; pasze

• Wydawca: STE GROUP ; De Gruyter
• Czasopismo: New Trends in Production Engineering
• Rocznik: 2018
• Tom: Vol. 1, Iss. 1
• Strony: 377--383
• Opis fizyczny: Bibliogr. 25 poz., rys., tab.

Twórcy

autor

Drzewieniecka Beata

• Maritime University of Szczecin, Poland

autor

Drzewieniecki Jan

• Maritime University of Szczecin, Poland

autor

Blatnický Miroslav

• University of Zilina, Slovak Republic

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