ID 41423 file title alternative 小豆の浸漬,蒸煮速度式に関する研究 creator Kubota, Kiyoshi NDC Agriculture 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。 abstract 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 title Journal of the Faculty of Applied Biological Science, Hiroshima University volume Volume 18 issue Issue 2 start page 161 end page 169 date of issued 1979-12-25 publisher 広島大学生物生産学部 issn 0387-7647 ncid AN00213621 naid 40004291954 language eng nii type Departmental Bulletin Paper HU type Departmental Bulletin Papers DCMI type text format application/pdf text version publisher department Graduate School of Biosphere Science 他の一覧