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KMID : 0380619860180050372
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Korean Journal of Food Science and Technology
1986 Volume.18 No. 5 p.372 ~ p.375
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Effect of Temperature on Cooking Rate of Soybean
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Abstract
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he temperature dependence of the cooking rate of soybean cotyledon was investigated by cooking samples at 106℃-121℃ and by measuring the maximum cutting force. 1´he cooking of soybean followed a first-order reaction and the reaction rate constant was approximately doubled by increase of cooking temperature by 4 or 5℃. The z-value for softening of the soybean, which was calculated from the time-temperature combinations that gave the same degree of cooking, was 13.3℃.
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