The production manager stated that only 43 soybean meal can be produced due to heat damage There are two reasons for this Firstly buyers often pay more attention to the quality of 46 soybean meal

The production manager has stated that only 43% soybean meal can be produced due to heat damage, which is caused by two main reasons. Firstly, buyers place a high emphasis on the quality of 46% soybean meal, and may reject the product if it does not meet their standards. Secondly, to produce 46% soybean meal, the seed coat must be removed, which requires a heat treatment process that cannot be altered due to production constraints. Although the seed coat has little impact on protein solubility, it must be removed to eliminate anti-nutritional factors such as urease. However, this process can result in denaturation of the protein in the cotyledons, leading to a decrease in solubility. Therefore, to ensure quality standards, the production of 43% soybean meal is also necessary.

Furthermore, heat damage can also cause a decrease in soybean meal yield due to the fragility of the beans. These damaged beans are easily screened out or sucked away during the cleaning process, leading to a reduction in overall product yield. Additionally, the residual oil content of soybean meal may increase, with a current rate of over 0.9, compared to the normal rate of 0.8. The production manager claims that the factory measures the quantity of crude oil, de-gummed oil, and other products daily, but due to frequent malfunctions of the centrifuge, there can be significant yield differences on individual days.

In terms of raw material testing, the factory tests the beans on the production line every hour, with reports generated every 12 hours. The data is regularly recorded on the computer, and raw soybeans are also tested upon arrival at the factory. For transportation by truck, each vehicle is inspected, and for transportation by train, each trip is inspected