Applying Peleg's equation to modelling the kinetics of solid hydration and migration during soybean soaking
Legume soaking is an important practice in food processing; the characteristics of beverages and tofu mainly depend on this opera-tion regarding soybeans. Peleg’s equation has been used in this work to describe the kinetics of water absorption and solid loss dur-ing soaking at 20°C, 40°C and 80°C. T...
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| Udgivet i: | Ingeniería e Investigación |
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| Principais autores: | , , |
| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
Universidad Nacional de Colombia
2012
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| Fag: | |
| Online adgang: | https://www.redalyc.org/articulo.oa?id=64324939011 |
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