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Study On The General Quality Control System For The Processing Of Soy Protein Isolate

Posted on:2005-07-29Degree:MasterType:Thesis
Country:ChinaCandidate:R ZhaoFull Text:PDF
GTID:2121360122495562Subject:Agricultural Products Processing and Storage
Abstract/Summary:PDF Full Text Request
The safety and stabilization was studied on the soy flour, counteracting, sterilizing of the alkali dissolving and acid precipitating processing. The critical control points and critical limits were confirmed. And then, the general quality control system and program for the SPI, which control the safety and the stability of the quality of the product, was designed and constructed.In this dissertation, three critical control points had been confirmed, there were the flour and appended materials stocked, counteracting and sterilizing have been confirmed. And the control measures had been selected, too.The correlation between the temperature of counteracting and the gelatin was 99.97%. And the correlation between the temperature and water-holding was 95.21%. When the temperature was under 60 C, the water-holding rose along with the hoist temperature. And the water-holding was declined if the temperature was over 60 C. There were no correlation between the temperature and oil absorption when the temperature was from 35 C to 70 C. The coefficient was 89.64%.When the sterilization temperature enhanced from 120 C to 135 C, the water-holding rose from 600% to 790%. When the temperature overran 135 C, water-holding declined from 790% to 700%. The oil absorption cannot be influenced by the sterilization temperature which was in 120 C~135 C. When the temperature was over 135 C, the gelatin of SPI was declined by the hoist temperature. But the gelatin was enhanced when the temperature was under 135 C.The best water-holding and gelatin was at 16s of the sterilization time. When the sterilization time holds 16s, the water-holding and gelatin could arrive at 790% and 81.417g/mm. The oil absorption cannot be influenced when the time was between 11s and 21s.The critical limit of counteracting temperature was 58 C 2 C. The temperature and the time of sterilization were 135 C and 16s.The general quality control system was designed and constructed for factories of SPI, which made from the alkali dissolving and acid precipitating processing.
Keywords/Search Tags:Soy protein isolate (SPI), critical control points, general quality control system.
PDF Full Text Request
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