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Seven varieties of soybeans(Paldal, Danyeob, Jangbaek, Baegun, Jangyeob and 2 cultivars of Local 1 and Local 2) were investigated to compare the water uptake properties and volume changes during soaking in water. The hydration properties showed that the equilibrated weight increase ratio decreased as the soaking temperature raised to higher than 40 ℃, while the initial water uptake rate increased upto 80 ℃. The increase in hydration showed a linear relationship with the square root of the soaking time at 4°∼60℃. Local 1 was the highest in water uptake rate constant while Local 2 was the lowest. The activation energy calculated was in the range of 3,246∼4,694 ㎈/mole. The Jangbaek and Local 1 were the highest and the Paldal was the lowest in the rate of volume increase. The activation energy for volume increase was in the range of 3,310∼4,190 ㎈/mole. The z-values calculated from volume change was a little higher than those obtained from weight change.
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