Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Temperature Dependence of Leaching Rate of Soluble Solids during Soaking of Soybeans

대두의 침지중 고형물의 용출속도에 미치는 침지온도의 영향

  • Lee, Yung-Heon (Department of Food Science and Technology, Chon-nam National University) ;
  • Rhee, Chong-Ouk (Department of Food Science and Technology, Chon-nam National University) ;
  • Joe, Sang-June (Technology Junior College of Chosun University)
  • 이영헌 (전남대학교 농과대학 식품공학과) ;
  • 이종욱 (전남대학교 농과대학 식품공학과) ;
  • 조상준 (조선대학교 병설 공업전문대학)
  • Published : 1986.12.01
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Abstract

Soaking of soybeans is usually considered necessary as a part of further processing. However the soaking process causes the loss of soluble solids from soybean. The temperature effect on the leaching rate of soluble solids during soaking of soybeans were determined at temperatures ranging from $10^{\circ}-50^{\circ}C$. Soaking temperature and time were found to greatly influence the content of soluble solids. Solid leaching rate constant was increased with temperature ranging from 10 - 33 mg/min. Overall mass transfer coefficient of $66.7\;mg/m^2{\cdot}h$ at $20^{\circ}C$ for Saeal variety was higher as compared with other variety (Kwanggyo, Tanyob), and activation energy was found to be 4026 cal/mole. Z-values to reach different degree of leaching showed the descending tendency with increase of solid leaching.

새알, 광교, 단엽의 3가지 대두품종을 시료로 하여 그들의 침지과정중 고형물의 용출에 따르는 침지온도의 영향을 비교 검토하였다. 고형물용출량은 침지온도와 침지시간에 높은 의존성을 나타내었으며 $C=k{\cdot}{\sqrt{t}}$의 관계식으로부터 고형물용출속도상수값을 구한 결과 $10{\sim}33mg/min$의 범위에서 대체로 온도가 높아지면 용출속도가 커짐을 알 수 있었다. 이 때의 총괄물질이동계수값은 새알의 경우 실온에서 $67.7mg/m^2{\cdot}h$으로 다른 품종에 비해 그 값이 높았으며 활성화에너값은 4026cal/mole이었다. 일정량의 고형물이 용출될때까지의 Z값을 비교해 보면 용출량이 많아지면서 Z값은 낮아지는 경향을 보이고 있다.

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