Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Effect of Temperature on Cooking Rate of Soybean

콩의 취반속도에 미치는 온도의 영향

  • Kim, Sung-Kon (Department of Food Science and Nutrition, Dankook University) ;
  • Cho, Kwang-Ho (Department of Food Science and Nutrition, Dankook University) ;
  • Kim, Jong-Goon (Department of Home Economics, King Sejong University)
  • Published : 1986.10.01
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Abstract

The temperature dependence of the cooking rate of soybean cotyledon was investigated by cooking samples at $106^{\circ}C-121^{\circ}C$ and by measuring the maximum cutting force. The cooking of soybean followed a first-order reaction and the reaction rate constant was approximately doubled by increase of cooking temperature by 4 or $5^{\circ}C$. The z-value for softening of the soybean, which was calculated from the time-temperature combinations that gave the same degree of cooking, was $13.3^{\circ}C$.

콩을 $106^{\circ}{\sim}121^{\circ}C$의 가압조건에서 일정시간 조리하면서 최대 절단력을 측정하고 이로부터 조리속도를 계산하였다. 콩의 조리속도는 1 차반응의 속도로 표시될 수 있었으며 반응속도상 수는 조리온도가 4 또는 $5^{\circ}C$ 상승함에 따라 약 2배 정도 증가하였다. 동일한 조리도를 나타내는 온도-시간과의 관계로부터 계산한 콩의 연화에 따른 Z-값은 $13.3^{\circ}C$ 이었다.

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