Volume 4 Issue 4

The Influence of Ethanol and Vacuum on Okara Drying

Amanda Umbelina de Souza, Jefferson Luiz Gomes Corrêa, Letícia Almeida Oliveira, Francemir José Lopes and Ronaldo Elias de Mello Junior
Okara is a coproduct of processing soy milk and tofu. It is often discarded but has a great potential for use in the food industry due to its high content of fiber and protein. The aim of this study was to evaluate the drying of okara by natural convection and by vacuum drying (10 kPa).

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