Dehydration of Okara with Calcium Chloride.

• YOSHII Hidefumi

  Department of Biotechnology, Tottori University

• FURUTA Takeshi

  Department of Biotechnology, Tottori University

• IKEDA Miyuki

  Department of Biotechnology, Tottori University

• NAKAGAWA Yoshihisa

  Food Research Lab., Toyama Food Research Institute

• HIRANO Hiroshi

  Food Research Lab., Toyama Food Research Institute

• MAEDA Yuichi

  Central Research Institute, Fuji Oil Co., Ltd.

• LINKO Yu-Yen

  Department of Chemical Technology, Helsinki University of Technology

• LINKO Pekka

  Department of Chemical Technology, Helsinki University of Technology

抄録

Okara is a by-product of tofu and soybean protein production. Okara contains 80-85% moisture. The dehydration of okara is very difficult with the conventional method. In the present work, okara was dehydrated with a compression instrument (0.49 MPa) using calcium chloride. About 65% water content, on a wet basis, could be obtained with the addition of calcium chloride at levels higher than 0.01 g/g of wet okara. The water content of the dehydrated okara correlated with the pH of the dehydrated solution obtained by dehydration with calcium chloride. With 2% calcium chloride solution, water contents less than 67% could be obtained during four repeated dehydration cycles.

収録刊行物

• Food Science and Technology International, Tokyo

  Food Science and Technology International, Tokyo 4 (1), 89-93, 1998

  社団法人 日本食品科学工学会

キーワード

• dehydration
• okara
• calcium chloride

詳細情報

• CRID: 1390001204454645504
• NII論文ID: 130000122890
• DOI: 10.3136/fsti9596t9798.4.89
• COI: 1:CAS:528:DyaK1cXivFSktr0%3D
• ISSN: 18813976
• ISSN: 13417592
• ISSN: http://id.crossref.org/issn/13417592
• 本文言語コード: en
• データソース種別:
  • JaLC
  • Crossref
  • CiNii Articles
• 抄録ライセンスフラグ: 使用不可