Effect of Freezing on Hydration Rate and Sprouting Characteristics of Soybeans

대두의 수화속도와 콩나물의 발아특성에 대한 동결처리 효과

  • Rhim, Jong-Whan (Department of Food Engineering, Mokpo National University) ;
  • Oh, Bong-Yun (Department of Food and Nutrition, Mokpo National University) ;
  • Kim, Dong-Han (Department of Food and Nutrition, Mokpo National University) ;
  • Ham, Kyung-Sik (Department of Food Engineering, Mokpo National University)
  • Published : 2003.08.01

Abstract

Effect of freezing on the hydration rate and growth characteristics of bean sprout of two domestic cultivars of soybean, Eunha beans and Taegwang beans, was investigated. Freezing of the soybeans at $-80^{\circ}C$ affected characteristics of the hydration and growth of soybean sprout of the beans. Hydration rate of the frozen beans depended on the hydration temperature. It decreased up to 50% at lower than $60^{\circ}C$ of hydration temperature, but it did not decrease at higher than $60^{\circ}C$. Activation energies of frozen Eunha and Taegwang beans were 39.79 and 39.25 kJ/mol, respectively. Kinetic compensation effect between activation energy values and the pre-exponential factor for the hydration of soybeans with or without freezing was observed. Germination rate and thickness of the bean sprout increased by freezing, however, yield and weight were not affected by freezing.

Keywords

soybean;freezing effect;hydration rate;soybean sprout

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