Water absorption of naked barley kernels differing in pearling degrees
1989
Park, S.H. | Kim, K. (Chonnam National Univ., Kwangju (Korea R.). Dept. of Food Science and Technology) | Kim, S.K. (Dankook Univ., Seoul (Korea R.). Dept. of Food Science and Nutrition)
Water absorption of the major kernels (7 and 10 mesh sizes) of naked barley differing in pearling degrees at 20-50deg C was investigated. The time to reach equilibrium moisture content was reduced by half upon removal of over 20 % of the outer layer of the kernel. Water absorption rate and diffusion coefficient of naked barley of 5 % pearling degree at 40deg C 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 was decreased by approximately 0.4 kcal/mole upon increasing the pearling degree by 5 %
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