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KMID : 0380619800120020122
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Korean Journal of Food Science and Technology
1980 Volume.12 No. 2 p.122 ~ p.125
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Kinetic Studies on Cooking of Naked and Covered Barley
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최홍식/Cheigh, Hong Sik
김성곤/김혜란/Kim, Sung Kon/Kim, Hae Ran
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Abstract
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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℃, 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℃ and above 100℃ were about 19,500 and 9,500 ㎈/mole, respectively. The cooking process of barley comprised two mechanisms: At temperatures below 100℃ the cooking rate is controlled by the reaction rate of barley constituents with water, and at temperatures above 100℃, 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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