MÉTODOS ESTATÍSTICO-SENSORIAIS PARA "OTIMIZAR" ABSORÇÃO DE ÁGUA EM SOJA DURANTE A MACERAÇÃO
Soaking is performed in soybeans to promote water absorption for late processing. This processing needs to determine the minimum time to obtain the maximum absorption to turn economically acceptable the production process, but the traditional methods can not be used to establish this "optimum", then statistical sensory methods were used. These methods have implicit two concepts : the sensory judgement and the experimental error concept. Twenty cultivars of soybean grown in Brazil were evaluated by a panel and an expert in experimentation to visually establish "optimal points" in three kinds of graphics. The consistency of the panel between the judgements of joints of full points and joints of quadratic points of was 80.43% (p 14 hours).