Moisture Sorption and Cooking Properties of Soybeans

콩의 흡습 및 조리성질

  • Suh, Chung-Sik (Dept. of Food Science and Nutrition, Yeungnam Junior College of Technology) ;
  • Lee, Ae-Rang (Dept. of Food Nutrition, Soong Eui Women's Junior College)
  • 서정식 (영남공업전문대학 식품영양과) ;
  • 이애랑 (숭의여자전문대학 식품영양과)
  • Published : 1989.12.30

Abstract

Moisture sorption and cooking properties of two varieties of Korean soybean(Jangyup and Whangkeum) were studied. When soybean was stored under the various relative humidities (RH) of 33-86% at 16'E for 125hours, its sorption behaviors were divided into two : desorption at the RHs of 33 and 44% and adsorption at the RHs of above 55%. The sorption rate was decreased rapidly during storage. In comparisons with only storage humidities, the sample stored at higher RH held the higher sorption rate. The relationships between storage time and sorption rate were applied well to the equation, log dw/dt= b log t+ log a, where w is the moisture content(%, db), t is time(hour) and a and b are the parameters which were calculated from the experimental data. The calculated moisture contents from the equation agreed well with the measured moisture contents. On the other hand, the cooking degrees of soybean which was steamed in an autoclave at $106-121^{\circ}C$ were compared by the maximum cutting forces. The cooking time to attain the same degree of cooking decreased logarithmically as the cooking temperature increased. The z-values which were calculated from the time-temperature combinations that gave the same degree of cooking for Jangyup and Whangkeum were $13.3^{\circ}C$ and $12.8^{\circ}C$ respectively.

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