乾物類の膨潤過程に及ぼす吸水効果

概要

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In order to investigate on the swelling process of the dried foods, the changes of volume of 17 samples by the swelling were measured and the swelling ratios were examined. The volume no meter which was reported in the previous papers was used to measure the small change of volume of the samples. As a result, the volumes of most samples tended to be saturated for about 2 hours in water at 21℃, but,some of samples of marine products did not show the saturation by soaking after even 24 hours. In addition, in order to reveal the effect of temperature on the swelling ratio, soaking was made at 83℃. The swelling ratios of specimen which were soaked at 83℃ showed the larger values than those at 21℃, however, some of an undaria, Shiitake mushroom and a Jew's ear which were soaked at 21℃ showed the larger swelling ratios than those at 83℃. Moreover, we discussed, on the swelling mechanism of the dried foods.
日本調理科学会の論文
1994-05-20