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KMID : 0380619880200020256
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Korean Journal of Food Science and Technology
1988 Volume.20 No. 2 p.256 ~ p.262
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Hydration Properties of Korean Soybeans
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Abstract
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During soaking of 4 varieties of Korean soybeans in water at 4-98℃, an equilibrium state was reached after 3 hr at 60-98℃ but no equilibrium state was observed at 4-40℃ during soaking for 10 hrs. The moisture gain of soybeans held a linear relation with the square root of soaking time regardless of soaking temperatures, which indicated that the basic mechanism of water absorption was diffusion of water. The log time to reach a fixed moisture content showed a linear relation with the soaking temperature during soaking of soybeans at 4-60℃. The z-value decreased in proportions to the increase of hydration. The z-value to reach 50% hydration was the same in all soybeans.
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