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KMID : 0380619850170010041
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Korean Journal of Food Science and Technology
1985 Volume.17 No. 1 p.41 ~ p.44
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Factors Affecting Hydration Rate of Black Soybeans
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Abstract
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Dried black soybeans were soaked in water at the temperature range of 4℃-100℃ and in the solution having various concentration of salt and sugar, in order to investigate their effects on water absorption characteristics. The hydration rate was determined by the method of weight gain during soaking. The times requried to reach specified degrees of hydration were reduced logarithmically by increase of temperature, with showing a break point in their Z-values at 60℃. The temperature effect on hydrations of black soybeans was higher at the temperature below 60℃. Increase of NaCl or sucrose concentration in soaking solution reduced the hydration rate. The Z-values were changed at the concentration of 25% for sucrose and 16% for NaCl. The activation energy for hydration of 30%-50% was found to be 5.7-7.2Kcal/mole. The higher activation energy was required to reach higher degree of hydration.
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