Y. Maki et al., A NOVEL TREATMENT OF SOYBEANS BY AN EXPOS URE TO HIGH-HUMIDITY AIR CONTAINING WATER MICROCLUSTERS, J JPN SOC F, 43(9), 1996, pp. 1012-1018
Citations number
3
Categorie Soggetti
Food Science & Tenology
Journal title
JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI
The purpose of this study was to investigate whether soybean as raw ma
terial for processed foods could be affected in texture by an exposure
to high-humidity air containing ultrafine water particles. Soybean wa
s kept to stand in a new type refrigerator named Shinki store box, whi
ch could be supplied the high-humidity air containing water microclust
ers. This high-humidity air was generated by the separation in a cyclo
ne of microscopic water drops which was formed by cracking and splitti
ng water in air flow, The Shinki store-box humidified soybean much fas
ter than other conventional ones of high-humidity being provided by ev
aporation-condensation system, And a scanning electron microscopic obs
ervation revealed a morphological change of the tissue of soybean. Sto
ring in the Shinki stimulated soaked soybean in sucking water even at
a lower temperature. Boiled soybean after an exposure to the high-humi
dity air was found to get softer than conventionally treated soybean i
n terms of rheological factors. An application of the high humidity ai
r to soybean processing was discussed.