콩의 침지중 부피의 변화

• Kim, Jong-Goon (Department of Home Economics, King Sejong University) ;
• Kim, Woo-Jung (Department of Food Science, King Sejong University) ;
• Kim, Sung-Kon (Department of Food Science and Nutrition, Dankook University)
• 김종군 (세종대학교 가정학과) ;
• 김우정 (세종대학교 식품과학과) ;
• 김성곤 (단국대학교 식품영양학과)
• Published : 1989.04.01

Abstract

During soaking of soybeans in water at $4^{\circ}C{\sim}98^{\circ}C$, 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 $40^{\circ}C$. The log time to reach a fixed moisture content showed a linear relation with the soaking temperature during soaking of soybeans at $4^{\circ}C-60^{\circ}C$. The z-value to reach 50% hydration was $50^{\circ}C-55^{\circ}C$.