Material
Fresh soybeans were obtained from a soybean farm in the
Gorgan area (Iran). For preventing moisture losses samples
were stored in a refrigerator at 4±1 °C until the commencement
of drying. Before starting the experiments, soybean
samples were taken out of the cold room and left in ambient
conditions until the kernel temperatures reached ambient air
temperature. The average moisture content of the soybean
samples was 24±0.5 % (w.b.), as determined by oven drying
at 103 °C for 24 h (Abbasi Suoraki et al. 2010).