Abstract
The variation and dynamics of fat, fatty acid value and dissolution rate of protein of soybean under four storage temperatures conditions were studied. Dynamical model between the value of fatty acid and storage time, storage temperature was build according to the first-order kinetic equation which could predict and control the quality changes of soybeans during storage. The results showed that fat content of soybean and solubility ratio of protein were decreased with the extension of storage but the fatty acid value was increased. The shelf life was predicted according to the change of value of fatty acid during storage. Shelf life prediction model of any temperature between 5~35°C was established used Arrhenius equation and Q10 model and the error rate is less than 10%.
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