Effect of drying in tempeh production

Abstract

The effect of drying on tempeh fermentation at pilot– plant scale was studied. Peeled and minced soy beans were cooked and drained before drying at 70 ^oC for 5 and 10 min in a fluid bed dryer. A second treatment with only cooked and drained beans was also tested. It was found that drying

decreased the overall quality of tempeh with a fermentation time of 23 to 25 h, showing uneven growth on the cake surface and leaving loose grains through the cake, compared with the good quality product obtained with only drained grains in 18 to 19 h, where mycelium covered the whole surface giving a compact cake.