Column on left is the ratio of water to acorn grits.
Row along top is the number of water changes.
The shaded "cells" are predictions regarding percentage of original tannin remaining. 1% (of original) was selected as it would result in 10% tannin by dry weight being reduced down to 0.1%. Bainbridge indicated that Korean acorn flour was considered edible when the tannin level was reduced to 0.18%.
Your Mileage Will Vary. Agitation, temperature, time, pH of rinse water, coarseness of grits will influence effectiveness of leaching. Tannin content and solubility of tannin in the acorns will influence the actual amount of reduction required to create a palatable product.
| Volume H20 -to-acorn grits | 1 rinse | 2 rinses | 3 rinses | 4 rinses | 5 rinses | 6 rinses | 7 rinses |
| 1 | 50.0% | 25.0% | 12.5% | 6.3% | 3.1% | 1.6% | 0.8% |
| 1.5 | 40.0% | 16.0% | 6.4% | 2.6% | 1.0% | 0.4% | 0.2% |
| 2 | 33.3% | 11.1% | 3.7% | 1.2% | 0.4% | 0.1% | |
| 3 | 25.0% | 6.3% | 1.6% | 0.4% | 0.1% | ||
| 4 | 20.0% | 4.0% | 0.8% | 0.2% | |||
| 5 | 16.7% | 2.8% | 0.5% | 0.1% |
No comments:
Post a Comment