A Kinetic Study on the Hydration Process of Barley Kernels with Various Polishing Yields

도정수율별 보리의 수화공정(水和工程)에 관(關)한 속도론적(速度論的) 연구(硏究)

  • 목철균 (농어촌 개발공사 식품연구소) ;
  • 이현유 (농어촌 개발공사 식품연구소) ;
  • 남영중 (농어촌 개발공사 식품연구소) ;
  • 민병용 (농어촌 개발공사 식품연구소)
  • Published : 1983.01.01


The hydration characteristics of barley kernels with various polishing yields were investigated at temperatures of $20-60^{\circ}C$ and their sorption kinetics were studied. The moisture gain in initial stage of hydration was directly proportional to square root of hydration time and there was a break point at the moisture gain of 0.45-0.55g $H_2O/g$ solid. The hydration rate was great in order of polishing yield of 50, 70, 95, 90 and 100%, and increased with increasing hydration temperature. The diffusivity of water into barley kernels followed Arrhenius equation, and the activation energies in hydration reaction of polished barley were ranged from 6.9 to 9.5 Kcal/mole and that of non-polished one was 11.6Kcal/mole.