A STUDY ON DIFFUSION OF WATER BY THE SOYBEAN GRAIN DURING COLD-WATER SOAKING

Authors
DESHPANDE SD BAL S OJHA TP
Citation
Sd. Deshpande et al., A STUDY ON DIFFUSION OF WATER BY THE SOYBEAN GRAIN DURING COLD-WATER SOAKING, Journal of food engineering, 23(1), 1994, pp. 121-127
Citations number
8
Categorie Soggetti
Food Science & Tenology","Engineering, Chemical
Journal title
Journal of food engineering → ACNP
ISSN journal
02608774
Volume
23
Issue
1
Year of publication
1994
Pages
121 - 127
Database
ISI
SICI code
0260-8774(1994)23:1<121:ASODOW>2.0.ZU;2-N
Abstract
Hydration behaviour by the soybean grain at ambient temperature showed that moisture imbibition is a diffusion-controlled phenomenon. The mo isture content of grains increased rapidly during the initial stages o f hydration. The saturation moisture content obtained was 138% d.b.