| Abstract | Soja (Glycine max(L.) Merrill) pripada starim ratarskim kulturama. Potječe iz Azije, s područja Dalekog istoka (Kine, Japana, Indije i dr. ) gdje se uzgaja već više od 4.000 godina. Biljka se može koristiti u razne svrhe te je njena iskoristivost maksimalna (koristi se zrno i stabljika ). Zrno soje jedan je od glavnih izvora jestivih ulja i bjelančevina za prehranu ljudi i hranidbu domaćih životinja. Ono može biti korišteno u razne industrijske svrhe, uz uvjet termičke dorade kako bi se inaktiviralo nepovoljno djelovanje ureaze i tripsininhibitora. Sirovo sojino zrno izaziva probavne smetnje kod većine konzumenata stoga ga je potrebno doraditi kondukcijskim sušenjem (tostiranjem). Nakon termičke dorade jezgra soje se dalje prerađuje u razne svrhe dok stabljika preostaje kao nusproizvod. Kako bi se utvrdila nutritivna svojstva zrna i energetska (goriva) stabljike soje provedeno je istraživanje ovim načinom termičke dorade. Stabljika soje koristi se u energetske svrhe i u svrhe očuvanja plodnosti tla.
Istraživanje je obuhvaćalo devet sorti soje (Lucija, Ana, Slavonka, Sivka, Gordana, Sanja, Galla PZO, Zagrepčanka i Mira). Nakon prikupljanja uzoraka, za svaku sortu je određen nutritivni sastav zrna i energetski sastav stabljike soje. Parametri su određeni prije i poslije termičke dorade kondukcijskim sušenjem. Od nutritivnih svojstava zrna prema standardnim metodama određen je: sadržaj vode, pepela, škroba, masti i bjelančevine. Od energetskih svojstava u stabljici standardnim metodama određen je: sadržaj vode, pepela, koksa, gornja (Hg) i donja (Hd) ogrjevna vrijednost i udio C, H, N i S. Sorte soje sušene su kondukcijskim sušenjem na temperaturama od 120, 140 i 160 °C, u vremenu od 12, 24, 36, 48 i 60 minuta. |
| Abstract (english) | Soybean (Glycine max( L.) Merrill) belongs to the old field crops. It originates from Asia, from area of Far East (China, Japan, India, etc. ) where it is grown for over 4000 years. Plant can be used for various purposes and has a maximum efficiency (used in seeds and stalks). Soybeans are one of the major sources of edible oil and protein for human and animal nutrition. It can be used for variety of industrial purposes, provided the thermal processing to inactivate the adverse effects of ureases and trypsin inhibitors. Crude soybean seeds cause digestive problems for most consumers and it is necessary to treat it by conduction drying – toasting process. After thermal processing grain of soybean is further processed for variety of purposes while the stem remains as a by-product. In order to determine grain nutritional features and energy (combustion) steam of soybean, research was conducted via given type of thermal processing. Soybean is used for energy development purposes and for purposes of preserving soil fertility.
The research included nine varieties of soybean (Lucija, Ana, Slavonka, Sivka, Gordana, Sanja, Galla PZO, Zagrepčanka and Mira). After collecting samples, every type has been defined by nutritional composition of the grain and energy composition of the soy steam. Parameters were defined before and after thermal processing via conduction drying. Nutritional features of the grain were defined by standard methods: percent of water, ash, starch, fat and protein. Energy features of the steam is defined by standard methods: percent of water, ash, coke, high (Hg) and low (Hd) calorific value and percent of C, H, N and S. Soybean types were dried via conduction drying on temperature of 120, 140 and 160 °C, for a period of 12, 24, 36, 48 and 60 minutes. |
