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KMID : 0380619860180060497
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Korean Journal of Food Science and Technology
1986 Volume.18 No. 6 p.497 ~ p.502
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Temperature Dependence of Leaching Rate of Soluble Solids during Soaking of Soybeans
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Abstract
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Soaking of soybeans is usually considered necessary as a part of further processing. However the soaking process causes the loss of soluble solids from soybean. The temperature effect on the leaching rate of soluble solids during soaking of soybeans were determined at temperatures ranging from 10°-50℃. Soaking temperature and time were found to greatly influence the content of soluble solids. Solid leaching rate constant was increased with temperature ranging from 10 - 33 ㎎/min. Overall mass transfer coefficient of 66.7 ㎎/㎡·h at 20℃ for Saeal variety was higher as compared with other variety (Kwanggyo, Tanyob), and activation energy was found to be 4026 ㎈/mole. Z-values to reach different degree of leaching showed the descending tendency with increase of solid leaching.
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KEYWORD
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