Food Science and Technology International, Tokyo
Online ISSN : 1881-3976
Print ISSN : 1341-7592
ISSN-L : 1341-7592
Original papers
Dehydration of Okara with Calcium Chloride
Hidefumi YOSHIITakeshi FURUTAMiyuki IKEDAYoshihisa NAKAGAWAHiroshi HIRANOYuichi MAEDAYu-Yen LINKOPekka LINKO
著者情報
キーワード: dehydration, okara, calcium chloride
ジャーナル フリー

1998 年 4 巻 1 号 p. 89-93

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抄録

Okara is a by-product of tofu and soybean protein production. Okara contains 80-85% moisture. The dehydration of okara is very difficult with the conventional method. In the present work, okara was dehydrated with a compression instrument (0.49 MPa) using calcium chloride. About 65% water content, on a wet basis, could be obtained with the addition of calcium chloride at levels higher than 0.01 g/g of wet okara. The water content of the dehydrated okara correlated with the pH of the dehydrated solution obtained by dehydration with calcium chloride. With 2% calcium chloride solution, water contents less than 67% could be obtained during four repeated dehydration cycles.

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© 1998 by the Japanese Society for Food Science and Technology
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