Changes in volume of soybeans during hydration
1989
Kim, J.G. (King Sejong Univ., Seoul (Korea R.). Dept. of Home Economics) | Kim, W.J. (King Sejong Univ., Seoul (Korea R.). Dept. of Food Science) | Kim, S.K. (Tankook Univ., Chonan (Korea R.). Dept. of Food Science and Nutrition)
During soaking of soybeans in water at 4deg C-98deg C, the volume gain of soybeans held a linear relation with the square root of soaking time regardless of soaking temperatures and showed a highly positive correlation with weight gain, which indicated that the volume increase of soybeans was basically due to the diffusion of water. The activation energies for the volume increase were changed at 40deg C. The log time to reach a fixed moisture content showed a linear relation with the soaking temperature during soaking of soybeans at 4deg C-60deg C. The z-value to reach 50 % hydration was 50deg C-55deg C
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