物理冷藏条件与浸泡时间对大豆常温吸水率的影响  

Analysis of the Effect of Refrigerated Storage and Soaking Time on Soybean Water Absorption Rate at 25 ℃

作　　者：林文硕[1] 白莹[1] 陈巧玲[1] 石梦静[1] LIN Wen-shuo BAI Ying CHEN Qiao-ling SHI Meng-jing(Fujian University of Technology,Fujian Fuzhou 350118)

机构地区：[1]福建工程学院,福建福州350118

出　　处：《大学物理实验》2016年第5期10-14,共5页Physical Experiment of College

基　　金：福建省教育厅项目(JB14071;JB14075);福建工程学院大学物理课程改革项目(E3600083);福建工程学院实验教学改革立项项目(SJ2013024)

摘　　要：使用最常见的冰箱等实验器具,以冷藏温度、冷藏时间与浸泡时间为3个因素,开展L9(33)正交实验,研究冷藏温度、冷藏时间与浸泡时间对常温下大豆吸水率的影响。实验表明:先浸泡、冷藏,再解冻、浸泡,充分发挥了冰晶对大豆内部的破坏作用,人为增大了大豆内部吸水空间,使大豆吸水率进一步提高。The orthogonal experiments method L9（3^3）is adopted to study the effect of refrigerated storage and soaking time on soybean water absorption rate at 25℃ .Home refrigerator and some commodities are used to ex-periment the effect of soybean refrigerated storage temperature, refrigerated storage time and soaking time. Ex-periments show that： it can be used to improve the efficiency, soaking and cold storage first, and then thawing and soaking again, which damaged the soybean tissues most, causing the place of keeping water increasing, when making soybean milk at home.

关 键 词：物理冷藏 大豆吸水率 正交实验 大学物理实验 

分 类 号：O59[理学—应用物理] TS214.2[理学—物理]