小豆の浸漬,蒸煮速度式に関する研究〔英文〕  [in Japanese] Study of the Rate Equation for the Soaking and Cooking of Red Bean  [in Japanese]

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Abstract

前報1)において,大豆の浸漬,蒸煮速度式に関する研究を行なった。本報では,前報に引続き,小豆の浸煮,蒸煮について研究をした。浸漬,蒸煮速度を,温度20~97℃において重量法により求めた。小豆の浸漬,蒸煮では,大豆の浸漬,蒸煮において使用できた簡単なn次速度式が利用できないことが分った。小豆の浸漬,蒸煮速度式はS型形状係数αを含んだ次式で表わされた。dx/dθ=kn, α(1‐x)^n(x+α)kn, α=9.46×10^4exp(-9.70×10^3/RgT)(min^-1)n=1.0(‐), α=0.01(‐)Rg=1.987cal/g‐mol・°Kここで,x(‐),θ(min)およびT(°K)は,それぞれ浸漬,蒸煮率,時間および温度である。In a former paper1), the rate equations on the soaking and cooking of soybean have been investigated. In the present paper, we took up the soaking and cooking of red bean.The soaking and cooking rates were measured by a weighing method at temperature ranges of 20~97℃. For the soaking and cooking of red bean, the simple nth-order rate equation, which had been used for the soaking and cooking of soybean, could not apply. The rate equation of red bean was postulated as the following equation with a S-shape's constant α.dX/dθ= kn, α(1 -X)^ n (X+α)kn, α= 9.46×10^4exp (-9.70×10^3/RgT) (min-1),n=1.0(-),α=0.01(-), Rg=1.987 cal/g-mol•゜Kwhere, x(-), θ(min) and T (゜K) are the soaking or cooking ratio, time and temperature, respectively.

Journal

  • Journal of the Faculty of Applied Biological Science,Hiroshima University

    Journal of the Faculty of Applied Biological Science,Hiroshima University 18(2), p161-169, 1979-12

    広島大学生物生産学部

Cited by:  2

Codes

  • NII Article ID (NAID)
    120005853284
  • NII NACSIS-CAT ID (NCID)
    AN00213621
  • Text Lang
    JPN
  • Article Type
    Journal Article
  • Journal Type
    大学紀要
  • ISSN
    03877647
  • NDL Article ID
    2164103
  • NDL Source Classification
    PC3(農産食品)
  • NDL Source Classification
    ZR1(科学技術--生物学) // ZR6(科学技術--農林水産)
  • NDL Call No.
    Z18-199
  • Data Source
    CJPref  NDL  IR 
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