The effect of using microwave energy for reducing enzyme activity in whole soybeans was investigated. All of the experiments were performed with a Labotron 500 vacuumable microwave equipment. The experiments were designed to optimize treatment conditions. The paper provides results and a description of the statistical methods that were used to determine optimum processing conditions. The authors reported that the laboratory-scale evaluations are easily extendible to commercial scale operations.

Rajko., R. and co-workers. 1997. Designing experiments for reducing antinutritional agents in soybeans by microwave energy. J. Agric. And Food Chem. 45(9):3565-3569.