Effect of Changing Temperature on the Deterioration of Soya Beans

Deterioration rates as indicated by carbon dioxide evolution for soya bean (Glycine max L. Merr.) stored under changing temperature conditions were quantified and compared with those predicted using equations. Experiments included soya bean moisture contents of 18, 22, and 26% (wet basis), constant storage temperatures of 15, 20, 25, and 30°C, and cyclical storage temperatures that changed between 15 and 25°C and between 20 and 30°C on a 24 h basis. Also, the growth of micro-organisms was identified after 10 days from the treatments by using the pour plate method. The results indicated an increase in deterioration by increasing storage temperature and moisture content of soya bean. Equations of carbon dioxide weight versus time for each moisture content and storage temperature were fitted. The longest allowable storage time to reach 0·5% dry matter loss (1132 h) occurred at lower moisture content and lower constant storage temperature, while the shortest allowable storage time (170 h) occurred at higher moisture content and higher constant storage temperature. The allowable storage times for soya bean stored under cyclical temperatures were close to the allowable storage time for soya bean stored at a constant temperature equal to the average cyclical temperature. Microbial infection levels increased with increasing storage temperature and moisture content. The increasing rate of micro-organism growth decreased by increasing the storage temperature over 25°C. However, this increasing rate of micro-organism growth for soya bean exposed to a cyclical storage temperature was usually lower than that for soya bean held at constant storage temperatures of about 20°C (the average of 15 and 25°C) and 25°C (the average of 20 and 30°C).