Compare With The Storage Characteristics Of The Room Type Warehouse Imported Soybean And The Domestic Soybean

Our country is the world’s largest soybean producer and consumer. By improving the quality of soybean, and maintaining the steady property of it’s chemical and physical, we can develop our own oil storage technology and the processing technology of the moderate. It is of great significance to guarantee the food quality and safety and people’s physical and mental health.Based on simulating the warehouse storage, this paper study on the domestic soybean and soybean imports from the following aspects:1 Based on the observation temperature of the two barns warehousing,we can see that early temperature control measures is the key to keep the food storage stability. At the same time, reduce impurities and fragmentation content of soybean also can prevent the phenomenon such as a fever during grain storage. In addition, we can not neglect the observation of the food situation, Through the senses, electronic monitoring and other means, we can further prevent food a "fever" "condensation" "mildew" and so on. When we find such problems, we should turn groove, drying and ventilation as soon as possible to prevent more serious consequences.2 By referring to grain fatty acid value determination, we have come to the determination of fatty acid value of soybean. Compared with soybean acid value, Soybean fatty acid value can also be accurate and describe the image quality of food, and more efficient and clear. That is with the extension of fatty acid value and time value are rising, Due to the larger base of fatty acid value, the fatty acid value is not prone to large errors instead of soybean acid value(Even if the extraction of the determination needed to get its acid value is still small). Therefore, using fatty acid instead of determination of acid value saves manpower, material and financial resources, and fast accurate of judgment, we can see that this method is feasible.3 Through studying soybean protein dissolution rate change with the time among the domestic(Heilongjiang) soybeans, U.S. soybeans, Argentina soybeans, we can see that the domestic soybean is of best storage stability, US soybean less more stable, and Argentina’s soybean quality will decline rapidly after stored for two more years.Basically, the quality of soybeans will decline after two years but it has different rate of decline in the ratio of photolytic. Protein dissolved ratio change obviously, relative changes, mainly a downward trend. Soybean imports in storage after one year, the protein dissolution ratio decreased from 76.0%-78.0% to 78.0%-80.0% of the original, the pace of change is more obvious. Therefore in the soybean storage process, always pay attention to the change of protein dissolution ratio is very important.