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The soybean, soy bean, or soya bean (Glycine max) is a species of legume native to East Asia, widely grown for its edible bean, which has numerous uses. Traditional unfermented food uses of soybeans include soy milk, from which tofu and tofu skin are made. Fermented soy foods include soy sauce, fermented bean paste, nattō, and tempeh. Fat-free (defatted) soybean meal is a significant and cheap source of protein for animal feeds and many packaged meals. For example, soybean products, such as textured vegetable protein (TVP), are ingredients in many meat and dairy substitutes. Soybeans contain significant amounts of phytic acid, dietary minerals and B vitamins. Soy vegetable oil, used in food and industrial applications, is another product of processing the soybean crop. Soybean is the most important protein source for feed farm animals (that in turn yields animal protein for human consumption). Etymology The word "soy" originated as a corruption of the Cantonese or Japanes

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Recovery of insoluble solids from defatted soy flour for bioplastics production

Stéphanie Chlapowski

2007

Biphasic Model Describing Soybean Oil Epoxidation with H2O2 in Continuous Reactors

Albert Renken

Epoxidized soybean oil (ESBO) is produced in industry by reacting soybean oil, at 60-70 degrees C, with hydrogen peroxide in the presence of formic or acetic acid. A small amount of sulphuric or phosphoric acid is necessary to catalyze the oxidation of the carboxylic acid to the corresponding per-carboxylic acid. Per-carboxylic acid, formed in situ, migrates from the aqueous phase to the oil phase where it spontaneously reacts with the double bonds to give an oxirane ring. This reaction is extremely exothermic (Delta H = -55 kcal/mol) and must be kept under thermal control. Two undesired side reactions can occur: the oxirane ring-opening and the hydrogen peroxide decomposition. In a previous work, a biphasic kinetic model for describing the epoxidation of soybean oil in fed or pulse-fed-batch reactors has been developed and the parameters of the model have been determined by mathematical regression analysis. In the present paper, the model has been adapted to simulate also kinetic runs performed in two continuous tubular reactors of different sizes, filled with spheres of stainless steel (AISI 316) used as static mixer. The agreement found, in simulating the continuous runs, validates the developed biphasic kinetic model. This model constitutes a valid base for the design of a continuous process and for promoting the process intensification.

2012

Temporal dynamics of blue and green virtual water trade networks

Andrea Rinaldo

Global food security increasingly relies on the trade of food commodities. Freshwater resources are essential to agricultural production and are thus embodied in the trade of food commodities, referred to as "virtual water trade." Agricultural production predominantly relies on rainwater (i.e., "green water"), though irrigation (i.e., "blue water") does play an important role. These different sources of water have distinctly different opportunity costs, which may be reflected in the way these resources are traded. Thus, the temporal dynamics of the virtual water trade networks from these distinct water sources require characterization. We find that 42 x 10(9) m(3) blue and 310 x 10(9) m(3) green water was traded in 1986, growing to 78 x 10(9) m(3) blue and 594 x 10(9) m(3) green water traded in 2008. Three nations dominate the export of green water resources: the USA, Argentina, and Brazil. As a country increases its export trade partners it tends to export relatively more blue water. However, as a country increases its import trade partners it does not preferentially import water from a specific source. The amount of virtual water that a country imports by increasing its import trade partners has been decreasing over time, with the exception of the soy trade. Both blue and green virtual water networks are efficient: 119 x 10(9) m(3) blue and 105 x 10(9) m(3) green water were saved in 2008. Importantly, trade has been increasingly saving water over time, due to the intensification of crop trade on more water-efficient links.

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