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KMID : 0380619890210050601
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Korean Journal of Food Science and Technology
1989 Volume.21 No. 5 p.601 ~ p.605
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Water Absorption of Naked Barley Kernels Differing in Pearling Degrees
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Abstract
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Water absorption of the major kernels (7 and 10 mesh sizes) of naked barley differing in pearling degrees at 20-50℃ was investigated. The time to reach equilibrium moisture content was reduced by half upon removal of over 2010 of the outer layer of the kernel. Water absorption rate and diffusion coefficient of naked barley of 5% pearling degree at 40℃ were faster about 1.5 and 2.8 times than those of unpearled one. The activation energy of hydration for unpearled naked barley was 11.5 kcal/mole, which eras decreased by approcimately 0.4 kcal/mole upon increasing the pearling degree by 50.
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