Sorption characteristics of barleys at various relative humidities
1987
Jung, E.Y. | Yum, C.A. (Sookmyung Women's Univ., Seoul (Korea R.). Dept. of Food and Nutrition) | Kim, S.K. (Dankook Univ., Seoul (Korea R.). Dept. of Food Science and Nutrition) | Jang, M.S. (Kwandong Coll., Gangneung (Korea R.). Dept. of Home Economics Education)
The sorption characteristics of pearled, cut and pressed barleys stored for 360 hours 20 deg C and various relative humidites were analyzed. The adsorption rate at RH above 57 % was the greatest in pearled barley and the lowest in cut barley. The desorption rate at RH below 44 % was in the decreasing order of pearled, pressed and cut barleys. From the sorption rates, empirical equation was proposed, which can be used for the estimation of moisture content of three barleys at arbitrary storage time and RH
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