生おからを用いた加工食品の品質予測に基づく焼成条件の検討

抄録

This study focused on the processed food products, using raw okara (a food product developed to mitigate problems associated with mass disposal of soy waste). To examine the heating condition effectively, we simulated food qualities during heating. Color change was treated as a first-order reaction, and kinetic parameters (E_a = 61.6 kJ/mol，Z = 4.93×10⁵ 1/s) were calculated by Golden section method. Moisture content was calculated via mass transfer analysis, based on Fick’s laws of diffusion. Our simulation predicted values for color, moisture content, water activity, and texture that were in good agreement with experimental values. We determined that, to achieve an equivalent to a commercial product, it was suggested that about 1/2 could shorten heating time by changing surface temperature from 80℃ to 120℃. Thus, this simulation technique can contribute to the shortening of heating times for processed food products.