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題名 | 浸漬溫度對黃豆吸水特性及物性因子之影響=Effect of Soaking Temperature on Water Absorption Properties and Physical Properties of Soybean |
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作者 | 江伯源; 張心怡; Chiang, Po-yuan; Teo, Sin-yee; |
期刊 | 中華農學會報 |
出版日期 | 20050600 |
卷期 | 6:3 民94.06 |
頁次 | 頁257-268 |
分類號 | 434.219 |
語文 | chi |
關鍵詞 | 黃豆; 浸漬; 吸水; 活化能; 硬度; 體積膨脹率; Soybeans; Soaking; Water absorption; Activation energy; Compress force; Volume swelling; |
中文摘要 | 浸漬處理是黃豆製品加工過程之重要步驟,本實驗主要探討不同浸漬溫度(30、 40、50、70 ℃)對黃豆吸水特性及物性因子之影響。實驗結果如下:浸漬時水分的吸收在浸漬時間和溫度成一函數關係:t = 5134T(superscript -0.8858),提高浸漬溫度能增加吸水速率常數,由30 ℃,5.73 × 10¯³ (min¯¹)提高至70 ℃,3.23 × 10¯² (min¯¹) (r² = 0.83),並可縮短浸漬時間,其吸水活化能為29.96 KJ/mole。另體積膨脹率,固形物溶出率等物性因子均隨浸漬溫度之提升及時間之延長,呈增加趨勢(r² > 0.90),硬度因子則呈下降趨勢。 |
英文摘要 | Soaking treatment for the processing products of soybean is an important step. The aim of our study was to examine the physical and water absorption properties effect during different soaking temperature (30, 40, 50, 70 ℃). The results showed that the water absorbed during soaking was a function of both soaking time temperature: t = 5134T(superscript -0.8858). Soaking at high temperature increased the hydration rate constant and decreased soaking time to achieve equilibrium, 30 ℃, 5.73 × 10¯³ (min¯¹) to 70 ℃, 3.23 × 10¯² (min¯¹). Activation energy values (Ea) of the hydration process were 29.96 KJ/mole. The ratio of volume swelling, and the solid loss ratio of soybean remained steady as the soaking temperature and time increased (r² > 0.90). However, the compress force decreased as the soaking time increased. |
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