Hydration kinetics of soybeans

被引：0
|
作者：
Rhim, JW [1 ]
机构：
[1] Mokpo Natl Univ, Dept Food Engn, Muangun 534729, Chonnam, South Korea
来源：
FOOD SCIENCE AND BIOTECHNOLOGY | 2003年 / 12卷 / 03期
关键词：
soybean; hydration; kinetics;
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Characteristics of the hydration of six domestic cultivar of soybeans were investigated and Arrhenius kinetic parameters for the reaction were determined using the time for soybeans to reach maximum water absorption. The hydration rate of soybeans varied depending on the cultivar and the hydration temperature. As the hydration temperature increased, the hydration rate increased and the time for maximum water absorption decreased. The activation energies varied from 47.42 to 49.44 kJ/mol and the pre-exponential factors varied from 2.08x10(5) to 4.31x10(5) min(-1), respectively.
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页码：303 / 306
页数：4
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