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Bulk thermal conductivity of soybean, determined by the transient heat flow method, exhibited positive linear correlation with moisture content. The bulk thermal conductivity values increased from 0.1157 to 0.1756 W/m‐K in the moisture range of 8.1 to 25% d.b. Further, thermal diffusivity of soybean, computed from the values of thermal conductivity, specific heat and bulk density showed linear increase from 2.94 × 10−4 to 3.07 × 10−4 m2/h in the specified range of 8.1 to 25% d.b. moisture content.

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The specific heat of soybean, determined by the method of mixtures, exhibited linear positive correlation with moisture content in the moisture range from 8.1 to 25% d.b. for the mean temperature of 315 K and can be expressed in the form as Cp=1.444 (1 + 4.06 × 10−2M). The specific heat values increased from 1.926 to 2.912 kj/kg‐K in the given moisture range. Further, the specific heat values obtained in the present study when compared with the values predicted by the other empirical methods indicated the close approximation of observed and estimated values.

Dry soybean seeds were soaked in water for 15 to 300 min at temperatures of 50C, 60C, 70C, 80C and then compressed 75% two times with an Instron in a texture profile analysis type of test. A multiple regression analysis showed a nonlinear function of time and temperature of hydration for all the three textural parameters and can be used for determining the blanching conditions for obtaining any desirable texture of the product.