Temperature Dependence of Leaching Rate of Soluble Solids during Soaking of Soybeans

대두의 침지중 고형물의 용출속도에 미치는 침지온도의 영향

  • Lee, Yung-Heon (Department of Food Science and Technology, Chon-nam National University) ;
  • Rhee, Chong-Ouk (Department of Food Science and Technology, Chon-nam National University) ;
  • Joe, Sang-June (Technology Junior College of Chosun University)
  • 이영헌 (전남대학교 농과대학 식품공학과) ;
  • 이종욱 (전남대학교 농과대학 식품공학과) ;
  • 조상준 (조선대학교 병설 공업전문대학)
  • Published : 1986.12.01


Soaking of soybeans is usually considered necessary as a part of further processing. However the soaking process causes the loss of soluble solids from soybean. The temperature effect on the leaching rate of soluble solids during soaking of soybeans were determined at temperatures ranging from $10^{\circ}-50^{\circ}C$. Soaking temperature and time were found to greatly influence the content of soluble solids. Solid leaching rate constant was increased with temperature ranging from 10 - 33 mg/min. Overall mass transfer coefficient of $66.7\;mg/m^2{\cdot}h$ at $20^{\circ}C$ for Saeal variety was higher as compared with other variety (Kwanggyo, Tanyob), and activation energy was found to be 4026 cal/mole. Z-values to reach different degree of leaching showed the descending tendency with increase of solid leaching.