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 operation regarding soybeans. Peleg’s equation has been used in this work to describe the kinetics of water absorption and solid loss during soaking at 20°C, 40°C and 80°C. The...

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Bibliographic Details

Main Authors:	Quicazan de Cuenca, Marta Cecilia, Caicedo Mesa, Luis Alfonso, Cuenca, Martha María
Format:	Article
Language:	English
Published:	2012
Subjects:	Ingeniería Química Ingeniería de Alimentos soya hidratación ecuación de Peleg migración de sólidos Soybean hydration Peleg’s equation solid migration
Online Access:	https://dialnet.unirioja.es/servlet/oaiart?codigo=4902364
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