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KMID : 0380619800120020122
Korean Journal of Food Science and Technology
1980 Volume.12 No. 2 p.122 ~ p.125
Kinetic Studies on Cooking of Naked and Covered Barley
ÃÖÈ«½Ä/Cheigh, Hong Sik
±è¼º°ï/±èÇý¶õ/Kim, Sung Kon/Kim, Hae Ran
Abstract
The mechanism of cooking barlay (naked and covered barley) was investigated. Cooking properties of both naked and covered barley were similar. At higher cooking temperature of above 110¡É, a browning reaction occurred and no terminal point of cooking was observed. The cooking rate followed the equation of a first-order reaction.
The activation energies of cooking temperatures below 100¡É and above 100¡É were about 19,500 and 9,500 §º/mole, respectively. The cooking process of barley comprised two mechanisms: At temperatures below 100¡É the cooking rate is controlled by the reaction rate of barley constituents with water, and at temperatures above 100¡É, it is controlled by the rate of diffusion of water through the cooked portion toward the interface of uncooked core in which the reaction is occurring.
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