Hydration Properties of Korean Soybeans

우리나라 재래종 콩의 수분 흡수 특성

  • Kim, Jong-Goon (Department of Home Economics, King Sejong University) ;
  • Kim, Woo-Jung (Food Science, King Sejong University, Seoul) ;
  • Kim, Sung-Kon (Departmnet of Food Science and Nutrition, Dankook University)
  • 김종군 (세종대학교 가정학과) ;
  • 김우정 (세종대학교 식품과학과) ;
  • 김성곤 (단국대학교 식품영양학과)
  • Published : 1988.04.01


During soaking of 4 varieties of Korean soybeans in water at $4-98^{\circ}C$, an equilibrium state was reached after 3 hr at $60-98^{\circ}C$ but no equilibrium state was observed at $4-40^{\circ}C$ during soaking for 10 hrs. The moisture gain of soybeans held a linear relation with the square root of soaking time regardless of soaking temperatures, which indicated that the basic mechanism of water absorption was diffusion of water. The log time to reach a fixed moisture content showed a linear relation with the soaking temperature during soaking of soybeans at $4-60^{\circ}C$. The z-value decreased in proportions to the increase of hydration. The z-value to reach 50% hydration was the same in all soybeans.