한국식품영양과학회지 (Journal of the Korean Society of Food Science and Nutrition)
- 제18권4호
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- Pages.398-402
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- 1989
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- 1226-3311(pISSN)
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- 2288-5978(eISSN)
콩의 흡습 및 조리성질
Moisture Sorption and Cooking Properties of Soybeans
- Suh, Chung-Sik (Dept. of Food Science and Nutrition, Yeungnam Junior College of Technology) ;
- Lee, Ae-Rang (Dept. of Food Nutrition, Soong Eui Women's Junior College)
- 발행 : 1989.12.30
초록
우리나라 장려콩 2품종(장엽과 황금)을 대상으로 흡습 및 조리성질을 조사하였다. 시료콩을 상대습도
Moisture sorption and cooking properties of two varieties of Korean soybean(Jangyup and Whangkeum) were studied. When soybean was stored under the various relative humidities (RH) of 33-86% at 16'E for 125hours, its sorption behaviors were divided into two : desorption at the RHs of 33 and 44% and adsorption at the RHs of above 55%. The sorption rate was decreased rapidly during storage. In comparisons with only storage humidities, the sample stored at higher RH held the higher sorption rate. The relationships between storage time and sorption rate were applied well to the equation, log dw/dt= b log t+ log a, where w is the moisture content(%, db), t is time(hour) and a and b are the parameters which were calculated from the experimental data. The calculated moisture contents from the equation agreed well with the measured moisture contents. On the other hand, the cooking degrees of soybean which was steamed in an autoclave at
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