Changes in Volume of Soybeans during Hydration

콩의 침지중 부피의 변화

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 $50^{\circ}C-55^{\circ}C$.

콩을 침지하는 동안 콩의 부피증가량은 침지시간의 평방근과 비례하였으며, 침지온도 $4^{\circ}C{\sim}60^{\circ}C$에서의 콩의 부피증가 속도는 수분증가 속도와 높은 정의 상관관계를 보였다. 콩의 부피증가의 활성화에너지 값은 침지온도 $4^{\circ}C{\sim}40^{\circ}C$에서 $3,700{\sim}4,900cal/mole$, 침지온도 $40^{\circ}C{\sim}60^{\circ}C$에서는 $2,700{\sim}5,000cal/mole$이었다. 침지온도 $4^{\circ}C{\sim}60^{\circ}C$에서의 콩의 부피증가로부터 수분함량 50%에 도달하는 시간과 온도와의 관계로부터 계산한 z-값은 $50^{\circ}C{\sim}55^{\circ}C$ 이었다.