Soybean flow?

Question

I have been (somewhat reliably informed) that soybean curds flow nicely at 90 degrees, but won't flow at 100 degrees.
I can't think of any mechanisms for this type of behaviour, so could someone please send me a reference for it, or tell me what happens to the curds at that temperature?

Answer 1

Sounds like a trip to the supermarket and some experimentation in the kitchen may be in order.

The only thing I can think of is that there is some sort of coagulation or binding that occurs that changes the viscosity of the curds.

I would think that there could be a conveyance media that could be used to transport the curd that could be removed downstream after the soybean is where it needs to be.

Answer 2

The first thing that came to mind when I saw this Q., was diarrhea. Just thought I'd share that with you...