Oil Point Pressure of Soybean

The effects of processing conditions such as preheating moisture content (6, 8.3, 10 and 12%‐wet basis), heating temperature (70, 85, 100 and 115C) and heating time (15, 20, 25 and 30 min) on the oil point pressure of soybean seed was investigated. It was observed that increase in preheating moisture content from 6.0% to 12.0% (wet basis) increases the oil point pressure. The oil point pressure was found to decrease with increase in temperature and heating time from 70C to 115Cand 15 min to 30 min, respectively. It was also observed that increase in the moisture content during expression (postheating moisture content) from 2.6 to 11.6% increases the oil point pressure and the relationship can adequately be represented by a linear model. The postheating moisture content is affected by the initial moisture content, the heating temperature and heating time; therefore these factors affect the oil point pressure. The oil point pressure values obtained in the study were between 10.4 MPa (for sample at a moisture content of 6.0% heated at 115Cfor 30 min) and 17.2 MPa (for sample at a moisture content of 12.0% heated at 70C for 15 min).