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Okara is a byproduct from the process of soybean foods, and is rich in proteins, fatty acids and dietary fibers. Drying of wet okara is essential for long-term storage and its value-added applications. This study applied response surface methodology and synthetic evaluation method to optimize the drying process of okara in an air jet impingement drier (AJID). Air temperature (50–70 °C), air velocity...
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