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Abstract
The present work was aimed to standardize different parameters for tofu production using the WSD-Y-1 machine. For
this purpose the coagulant variation for production of tofu, shelf life of produced tofu as well as capacity of different
parts of the WSD-Y-1 machine was determined. Soybean sample was collected from the Givency Pvt. Ltd., Gazipur.
Soymilk was prepared by using the WSD-Y-1 machine. Seven tofu samples were prepared by using different
coagulants (CaSO4, MgSO4). TSS variation of the milk was also made. The storage stability of tofu was observed at
both room temperature and refrigeration temperature. The yield of tofu varied with coagulants. It was observed that
the calcium sulfate gave more yield than magnesium sulfate when the use of both of the coagulants exceeded the
single use. Tofu can be kept fresh under water up to one and half of a day and in the refrigerator up to ten days. The
operating system of the WSD-Y-1 machine was standardized carefully. There were three operating parts: grinding,
heating, and pressing. The grinder was capable to grind about 12-13 kg soybeans at a time. About 45 liter of milk
can be heated in the heating system while in the pressing system about 14 liter of milk can be kept for pressing at a
time. In this experiment about 1.2 kg of tofu was produced from 1 kg of soybean. On the basis of the work it is
recommended that good quality of tofu can be prepared by using the WSD-Y-1 machine which is superior in quality to
the hand-made ones.