ダイズドウの水分の常圧１０５°Ｃ乾燥法における組成変化の影響

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  • Effect of Constitution of Soy Dough on Moisture Content Determined by Air Oven Method at 105°C
  • ダイズ ドウ ノ スイブン ノ ジョウアツ 105ドC カンソウホウ ニ オケ

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Air oven method working at 105°C for 24 hours has been widely used for drying soybeans combined with electrical moisture meters, especially at the grain drying plants of The Agricultural Cooperatives. Therefore, the relationship between the determination of moisture content of soy dough with 60% moisture and its composition was pursued in this work. The results obtained indicate the following:<BR>1) A extent of oil content in the water-in-oil emulsion has no meaningful effect on the determined moisture content.<BR>2) The easiness of moisture determination is statistically Soy dough> Defatted soy dough=Protein dough.<BR>3) If the protein content in the dough exceeds 52%, dry basis, the vaporization of water from the dough is prevented, especially for the first five hours of drying.<BR>4) This may be brought about by the stronger water-binding force as well as the stiffening of the sample, which cancel the effect of the larger thermal conductivity.

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