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KMID : 0665219910040010061
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Korean Journal of Food and Nutrition
1991 Volume.4 No. 1 p.61 ~ p.67
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Physical Properties and Rheology Effecting on Barley Tea Extraction
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Abstract
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In order to study the extraction mechanism of barley tea, some factors affecting extraction and physical properties of roasted barley and extract were examined. The main results of this study are as follows :
1. The roasted barley particles used as the raw materials were amorphous. Under the extraction condition used the average swelling ratio of the particles and imbibed volume were 1.39 and 1.65㎖/g respectively. The maximum soluble solid content in the roasted barley was 67.07%.
2. The concentrations of the barley extracts were determined by measuring their optical densitis at 420㎚ and the relationship between the concentration(C) and optical density(O. D. ) was expressed as :
C = 6.178×O. D.
As shown in the following relationship, the viscosities (μ: Ns/㎡) of barley extracts were influenced by concentration(C : ㎏/㎥) and temperature(T : ℃ ).
μ=5.6731×10 exp (-4) e^(2.7×10 exp (-3)×C)
μ=3.577×10 exp (-3) e^(-3.02×10 exp (-2)×T)
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