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KMID : 1007519990080010034
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Food Science and Biotechnology
1999 Volume.8 No. 1 p.34 ~ p.37
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Effects of Freezing and Following Heat Treatments on Hardness of Soybeans
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Choi, Yong Hee
Lee, Jun Ho/Seog, Eun Ju
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Abstract
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Hardness changes of thawed samples of frozen heated soybeans depending upon heating temperature (65, 80, and 95℃) and time (5, 10, 20, and 40 min) as well as freezing methods (-40℃ and LN₂immersion) were evaluated using an Instron Universal Testing Instrument. All main (sample, heating time, and temperature) and interaction effects were significant at the significance level of 5% or less. The mean hardness of soybeans decreased significantly after 5 min of heating and continued to decrease up to 40 min of heating time, regardless of the freezing method and heating temperature (p<0.05). With an increase in heating time, the effect of heating time on the mean hardness diminished. The mean hardness was significantly higher for frozen (-40℃ or LN₂) samples as compared to 4℃ stored sample, indicating that freezing treatments increased the hardness of soybeans (p<0.05). In addition, mathematical models to predict the hardness of frozen and thermally processed soybeans were proposed. The models indicated that the heating time appeared to be the most important factor to affect the mean hardness of soybeans.
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